Pioneer Woman Easy Strawberry Cobbler

This golden, bubbling Pioneer Woman easy strawberry cobbler is made with a stir-together batter, fresh halved strawberries, lemon juice, and a whole stick of butter melted right in a cast iron skillet. It takes about 12 minutes to prep and just over an hour to bake.

This is the lazy cobbler method, and it works beautifully. You melt butter in the skillet in the oven, pour the batter straight into the hot butter without stirring, then spoon the sugared strawberries on top. As it bakes, the batter rises up around the fruit and forms a golden crust on the edges while the center stays soft and cakey. You don’t mix anything together once it’s in the pan.

The cornstarch goes into the strawberry mixture, not the batter. It thickens the fruit juices as the cobbler bakes so you get pockets of jammy berries instead of a watery mess at the bottom. Don’t skip the lemon juice either. It sharpens the strawberry flavor and keeps the filling from tasting like straight sugar.

Pioneer Woman Easy Strawberry Cobbler

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Pioneer Woman Desserts Recipes Strawberry Desserts

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 50 minutesServings:12 servingsCalories:289 kcal Best Season:Summer

Description

This Pioneer Woman easy strawberry cobbler bakes a simple batter with sugared berries in a buttery cast iron skillet for a golden, bubbling, no-fuss summer dessert.

Ingredients

• 1 stick salted butter (1/2 cup)
  
• 1 1/4 cups granulated sugar, divided
  
• 1 cup self-rising flour
  
• 1 cup whole milk
  
• 2 tablespoons cornstarch
  
• 2 pounds strawberries, halved (about 6 1/2 cups)
  
• 1 tablespoon fresh lemon juice
  
• Vanilla ice cream, for serving

Instructions

1. Preheat the oven to 350°F. Place the butter in a 10-inch cast iron skillet and put it in the oven for about 5 minutes until completely melted, swirling the pan occasionally. Remove and set aside.
   
2. In a medium bowl, whisk together 1 cup of the sugar with the flour and milk until smooth.
   
3. In another medium bowl, whisk together the remaining 1/4 cup of sugar and the cornstarch. Add the halved strawberries and lemon juice, stirring to coat.
   
4. Pour the batter into the melted butter in the skillet. Do not stir.
   
5. Spoon the strawberry mixture and all the juices evenly over the batter. Do not stir.
   
6. Place the skillet on a foil-lined baking sheet and bake on the middle rack until golden brown and bubbly, 60 to 75 minutes.
   
7. Let the cobbler cool on a wire rack for at least 15 minutes before serving with vanilla ice cream.

FAQs

Why can’t I stir the batter and fruit together?

Keeping them separate is the whole trick. The batter sinks under the fruit, then rises up around it as it bakes, creating that signature cobbler texture with a crispy top and soft, cakey interior. Stirring turns it into a flat, dense cake.

Can I use frozen strawberries?

Yes, but thaw them completely first and drain all the extra liquid in a colander. Frozen fruit holds more water, and skipping this step leads to a soupy cobbler that won’t set properly.

What do I serve it with?

Warm from the skillet with a scoop of Vanilla Ice Cream melting over the top. A pour of cold heavy cream straight from the carton works too if you want something simpler. For a full summer dessert lineup, the easy strawberry sorbet alongside gives a cool, light contrast to the warm cobbler.

Does it have to be a cast iron skillet?

No. A 9×9-inch baking dish works the same way. If you want to feed more people, double the recipe and use a 9×13-inch casserole. The cast iron just gives you better browning on the edges and holds heat longer at the table.

How long does leftover cobbler keep?

Cover the skillet with foil and refrigerate for up to 3 days. Reheat individual portions in a 325°F oven for about 10 minutes to crisp the top back up. Microwaving works in a pinch but the edges lose their crunch.