STRAWBERRY COBBLER

Pour the batter over the melted butter and spoon the strawberry mixture as evenly as possible over the top. Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips. Bake for 60-70 minutes or until the crust is golden brown and the strawberry mixture is bubbly.
Cool the cobbler on a wire rack for 15 minutes before serving. Top with a scoop of vanilla ice cream or fresh whipped cream.
Notes
Slice the strawberries in half so there is still some texture and substance to the strawberries, as they tend to break down fast when cooked.
This recipe is delicious with a scoop of vanilla ice cream or fresh whipped cream.
Don’t stir the strawberries into the batter. Just drop them on top of the batter as evenly as possible.
Place a baking sheet covered with aluminum foil on the rack below to catch any bubbling drips.
For best results, bake this recipe the same day it is enjoyed while the strawberries still have plenty of texture and the cobbler is buttery and tender.
Let the cobbler cool for about 15 minutes after removing it from the oven for the cobber to settle and the syrup to thicken.
Allow the cobbler to cool completely before covering it with wrap. You don’t want any added moisture.
Store leftovers in the refrigerators in an airtight container in the refrigerator for up to 3 days.
To freeze, first cool completely. Then, transfer to a heavy-duty freezer container and freeze for up to 3 months. Thaw in the fridge overnight.
Nutrition
Calories: 458kcal | Carbohydrates: 74g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 223mg | Potassium: 325mg | Fiber: 4g | Sugar: 51g | Vitamin A: 557IU | Vitamin C: 90mg | Calcium: 142mg | Iron: 2mg