Description
A delicious American dessert featuring fresh or frozen strawberries baked with a sweet and tangy filling, topped with a crunchy brown sugar pecan topping. Perfect for summer gatherings and best served warm with vanilla ice cream or whipped cream.
Ingredients
For the Filling:
- 4 cups fresh or frozen strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup chopped pecans
- 1–2 tablespoons milk (as needed, for texture)
Instructions
- Prepare the Filling: Preheat the oven to 375°F. In a large mixing bowl, combine the strawberries, granulated sugar, lemon juice, cornstarch, and vanilla extract. Toss gently until all pieces are evenly coated. Pour the mixture into a greased 9-inch square or similar-sized baking dish.
- Make the Topping: In a separate bowl, mix together the flour, brown sugar, baking powder, and salt. Using a pastry cutter or fork, cut in the cold butter until the mixture looks like coarse crumbs. Stir in the chopped pecans. Add 1 to 2 tablespoons of milk gradually until the topping just begins to clump together to achieve the desired texture.
- Assemble and Bake: Sprinkle the pecan topping evenly over the strawberry filling. Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Cool and Serve: Remove the cobbler from the oven and let it cool slightly before serving. For an enhanced experience, serve warm topped with vanilla ice cream or whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped cream for a classic touch.
- You can substitute pecans with walnuts or omit nuts entirely for a nut-free version.
- If using frozen strawberries, thaw and drain them slightly to prevent excess moisture in the filling.
