Paula Deen Strawberry Cobbler

Paula Deen Strawberry Cobbler loads 4 pounds of fresh berries into a stovetop filling and tops it with a brown sugar oat crumble. It bakes in about 30 minutes, feeds 6 to 8, and takes under two hours start to finish. Serve it warm at a summer cookout or church supper.

The cornstarch slurry is what keeps this from turning into berry soup. Paula cooks the fruit on the stove first with sugar, then stirs in cornstarch and water to thicken the juices before they hit the oven. Without that step, the topping sinks into a puddle.

Slice the berries a day ahead and keep them in the fridge. Cut the butter into the oat mix until it looks like coarse crumbs, not paste. Pull it when the top is golden and the filling bubbles at the edges.

Paula Deen Strawberry Cobbler

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

455

kcal

A fresh strawberry filling thickened on the stovetop with cornstarch, poured into ramekins and covered with a crumbly mix of oats, brown sugar, flour, cinnamon, and butter, then baked until golden and bubbling.

Ingredients

• 12 cups sliced fresh strawberries (about 4 pounds)
  

• ½ cup sugar
  

• 2 tablespoons cornstarch
  

• 2 tablespoons water
  

• ¾ cup quick-cooking oats
  

• ¾ cup brown sugar
  

• ½ cup All-purpose flour
  

• ½ teaspoon ground cinnamon
  

• ½ cup Butter, softened

Directions

• Preheat: Preheat oven to 350˚F.
• Macerate: In a large saucepan, stir together strawberries and sugar. Let stand for 30 minutes.
• Cook the filling: Cook strawberry mixture over medium heat, stirring frequently, for 5 minutes. In a small bowl, stir together cornstarch and 2 tablespoons water until dissolved. Stir cornstarch mixture into strawberry mixture. Bring to a boil; cook until mixture is thickened, 1 to 2 minutes. Divide mixture among ramekins.
• Make the topping: In a medium bowl, stir together oats and next 3 ingredients; using a pastry blender, cut in butter until mixture is crumbly. Divide mixture among ramekins.
• Bake: Bake browned and bubbly, 25 to 30 minutes. Let cool for 20 minutes. Serve warm.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Spring Chef dough blender (pastry cutter), Lodge 6-quart enameled Dutch oven. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but thaw them completely and drain off the extra liquid first. Frozen berries release more water than fresh ones, so your filling will be thinner if you skip that step. The taste stays close, but the texture of the fruit will be softer.

How long does strawberry cobbler keep in the fridge?

It lasts about 3 days covered in the fridge. The topping loses its crunch after the first day, so reheat it in a 350 degree oven for 10 to 15 minutes to crisp it back up. It does not freeze well because the berries break down.

Can I make the topping ahead of time?

You can mix the oat topping a day ahead and store it in the fridge. Do not put it on the filling until you are ready to bake, or it soaks through and turns soft. The filling can also be made ahead and reheated before topping.

Why did my cobbler topping turn out soggy?

The butter probably was not cut in well enough. You want the mix to look like coarse sand with no large clumps. If the butter was too soft or melted, the topping absorbs the juice instead of crisping up. Use cold or just-softened butter and work it with a pastry blender.

Can I bake this in a 13x9 dish instead of ramekins?

Paula notes that it works fine in a 13x9 baking dish. You may need to add 5 to 10 extra minutes of bake time since the filling sits deeper. Watch for the edges to bubble and the top to brown before pulling it out.