Quick and Easy Strawberry Cobbler

Life has been lazy, lazy these days. After all, these are the days of ‘lazy hazy crazy days of summer’, right? Unfortunately lost in the excitement of summer, is the routine of regular cooking. Actually that was the case ever since I came back from my winter stay in the tropics, where all I had to do was appear at the dining table to be pampered with mouthwatering food, all my favourites  Now I had to get back to my regular routines. You can survive only so long with eatouts and takeouts and leftovers and quick fix solutions. But the lazy bug had bitten me real hard and I needed a magical cure to defeat it.

So, I devised a plan to cook (or rather bake) a bunch of stuff I love to cook and eat and serve… like fruit cobblers, coconut macaroons and flancocho and tres leches cakes. I knew… I knew what it will do to my weight, but who is afraid of a few desserts in the season of fresh vegetables and long walks? Pffft!

First in the plan was a strawberry cobbler. Fruit cobblers are great in that they do not need much sugar to taste great. The natural sweetness of the fruit is brought forward by the concentrating of flavours that happen while baking. So winners all around.

A strawberry cobbler right out of the oven, with the fruit still bubbling in red juicyness and fragrant… a mental image of that was inspiration enough to get off my butt and into the kitchen! 🙂

Apparently, cobblers are fairly newcomers on the food scene. The British settlers in America found that it was impossible to make their traditional puddings with the ingredients available to them in the new land.

I have been trying to determine the etymology of the word ‘cobbler’ without much success. My best guess would be that the name originated from the cobbled together appearance of the dish when done.

This cobbler can be frozen, tightly wrapped in aluminum foil. However, do not warm it up in the microwave; that will totally ruin it. The oven at 350 degrees is the only way to go.

The best thing about fruit cobblers is that you can whip them up in a jiffy… you see some excellent ripe fruit in the farmers’ market and 30 minutes after you get them home, the cobbler can be starting to bubble in the oven. That quick and easy!

The strawberry cobbler comes out great whether you use fresh strawberries or frozen. If using frozen, make sure that you use whole strawberries and not slices which tend to sort of disintegrate.

Adding a bit of strawberry liqueur can give the cobbler an extra oomph, but that is strictly optional. The strawberries on their own provide enticing flavour enough.

Though fruit cobblers are made from mixed fruit as well, I prefer the single fruit varieties with their individual personalities and flavours.


Quick and Easy Strawberry Cobbler
Recipe type: Dessert
Cuisine: American
  • 3 cups fresh or 2 cups frozen strawberries
  • 1 ¼ cup all purpose flour
  • 6 tbsp sugar
  • ½ tsp lemon zest
  • 2 tsp baking powder
  • A pinch salt
  • 5 tbsp unsalted butter
  • ½ cup milk
  • 2 tbsp strawberry liqueur (optional)
  1. Preheat the oven to 375 degrees.
  2. Clean and husk the fresh strawberries and slice them in half. If using frozen ones, leave them whole.
  3. In a medium bowl, gently mix together the strawberries, 3 tablespoon sugar, 2 tablespoon flour, and the lemon zest. Also, add the strawberry liqueur to the mix, if using.
  4. Arrange the fruit in a 8 or 9 inch baking dish. For something I’m not planning to cut into exact rectangle pieces, I prefer round baking dishes; they are much easier to clean! 🙂
  5. To make the topping, mix together the remaining flour, sugar, baking powder, and salt in a large bowl. Cut the butter into small pieces and rub into the flour mix till it resembles coarse bread crumbs.
  6. Sprinkle just enough milk over the flour and gently stir together, till it starts to come together.
  7. Distribute the topping uniformly over the strawberries in the baking dish, till the fruit is more or less covered. Small gaps in the topping does not matter.
  8. Bake in the center of the preheated oven, for 30 minutes or till the topping is golden brown and the fruit is bubbling.
  9. Serve with vanilla bean ice cream or whipped cream.

Roasted Peach Cobbler

I could smell the peaches even before I entered the market stall. This was a local farmers’ market that was held one every week, during the warm weather months. What is great about it is that most of the stuff there has been picked the same morning. And it is so close to home that I make it habit to go there every week.


And the peaches were superb. Ripened on the tree, picked the same morning, bursting with fragrance and flavour. So I got a bunch of them. Would be perfect for a cobbler.


And peaches in a cobbler are at their best when they are roasted. Roasting brings out their sweetness makes them kind of soft. All you need to do is, toss the wedges of peaches with a bit of brown sugar and place them on a baking tray, under the broiler for 15 minutes. They become glazed and so glossy.


Isn’t the best part of a cobbler the crumbly top? And I decided to add a bit of interest to the crumb by adding some almond meal to the mix. It turned out a good idea indeed.


Roasted peaches in a baking dish with a splash of vanilla and lemon juice…


Top it with a generous amount of crumb mix and pop it in the oven.


And the most awesome peach cobbler will come out in about 20 minutes. Not really. Actually, you have to open the oven and take it out yourself. 🙂


Enjoy with a scoop of vanilla ice cream.


Roasted Peach Cobbler
Recipe type: Dessert
  • 8 peaches
  • ¼ cup light brown sugar
  • ½ cup all purpose flour
  • ½ cup almond meal
  • ½ cup granulated sugar
  • 4 tbsp cold butter
  • ½ tsp vanilla essence
  • 1 tbsp lemon juice
  1. Pre-heat the oven to 500 degrees.
  2. Cut the peaches into ½ inch wedges.
  3. In a bowl, toss the fruit with the brown sugar.
  4. Place in a single layer on a baking tray and place on the top rack of the oven.
  5. Let it roast for 15 minutes.
  6. Remove from the oven and let cool.
  7. Reduce the oven temperature to 375 degrees.
  8. In a bowl, mix together the flour, almond meal and granulated sugar.
  9. Cut the cold butter into pieces and drop into the flour mix.
  10. With your fingers, blend the butter into the mix till the whole thing resembles large crumbs.
  11. Mix the roasted fruit with vanilla essence and lemon juice.
  12. Evenly place in a pie pan or square baking dish.
  13. Sprinkle the prepared crumb on top of the fruit.
  14. Place in the middle rack of the pre-heated oven.
  15. Bake for 20 minutes. Check whether the top is showing golden brown spots. If not, continue baking for another 5 minutes.
  16. Serve with vanilla ice cream. A streak of peach nectar will be good too, strictly optional.