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One of the things I love most about the summer months is enjoying fresh fruits and vegetables. I recently had an overage of strawberries and made this delicious Skillet Strawberry Cobbler.
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I love fresh strawberries just about any way they can be eaten. One of my favorite ways is in this warm cobbler served with a big scoop of vanilla ice cream!
Earlier this week I made these AH-MAZING Frozen Pineapple Strawberry Margaritas and bought wayyyyy too many strawberries (I don’t know what I was thinking?). But I put them to good use in this cobbler… see those strawberries bubbling around the edges of that crust?!
And what makes it even better is eating it warm with a big scoop of vanilla ice cream. Can’t skip the ice cream! Enjoy!Print
For the filling:
- 5 cups halved fresh strawberries (sometimes I quarter or slice in thirds depending on size of berry)
- 1/4 cup sugar
- 1 tablespoon corn starch
For the topping:
- 1–1/4 cups all-purpose flour
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 5 tablespoons butter, cut into small cubes
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- Preheat your oven to 400 degrees F. Grease a 10-inch cast iron skillet.
- Add strawberries to skillet and evenly sprinkle with sugar and cornstarch. Stir gently to evenly coat strawberries.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Add butter cubes to flour mixture. Using the tips of your fingers, crumble butter into the flour. Add milk and vanilla extract. Stir with a spoon until a soft batter is formed.
- Drop spoonfuls of batter over the strawberries. Gently spread as evenly as possible over strawberries.
- Bake for 20-25 minutes, or until strawberry filling is bubbling around edges of skillet and topping is a light golden brown.