Fresh Strawberry Cobbler

  • Yield: 6 to 8 servings
  • Prep: 25 mins
  • Cook: 25 mins

This recipe is easily adaptable for a strawberry-peach-rhubarb filling—just substitute a cup of rhubarb, cleaned and chopped, for 3/4 cup of the strawberries and bump up the sugar in the filling to about 1/2 cup or to taste.


4cups medium strawberries hulled and quartered
1cup freshly sliced peaches
1/3cup sugar
1/3cup orange juice
1tablespoon cornstarch
1tablespoon fresh lime juice
Biscuit topping:
1cup all-purpose flour
3tablespoons sugar, divided
1 1/2teaspoons baking powder
1/2teaspoon salt
3tablespoons butter, cut into pieces
1/2cup buttermilk


  1. Preheat oven to 350F.
  2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
  3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
  4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.

Nutritional Info *per serving

  • Glycemic Load 13.47
  • Calories 260
  • Fat 7g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 390mg
  • Potassium 300mg
  • Carbohydrate 49g
  • Fiber 3g
  • Sugars 27g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 120%
  • Calcium 10%
  • Iron 10%