Strawberry Basil Cobbler
Strawberry Basil Cobbler is a speedy, sweet dessert that’s savory to eat at any occasion!
Confession.
We're not the biggest dessert consumer. We KNOW. Put the stink-eye away for a minute and hear us out.
If we are going to eat something sweet we want it to pack flavor, crunch, and layers. Ice cream doesn’t hit all those marks for us. However, cake, brownies, and this Strawberry Basil Cobbler have our full attention.
We mean, you can never go wrong with cake or brownies in any form. BUT! Sometimes a favorite desserts come via nature’s natural sweetness. Strawberries are always a winner and can be molded into some of a favorite desserts year round.
Now, if you aren’t a big baker you need not worry. This Strawberry Basil Cobbler is full-proof and is a great recipe to have on hand when you need dessert on the fly.
So let’s dive in and make this gorgeous dessert!
What’s in this Strawberry Basil Cobbler?
Well, besides the obvious main ingredients, you will need the following to make this recipe:
Lime Juice
Flour
Granulated Sugar
Buttermilk
Cold butter
Vanilla Extract
Fresh Strawberries
Basil
Tips for Making this Strawberry Basil Cobbler:
1) Strawberries. Fresh is always a favorite, but you can certainly use frozen if you want. Just make sure to defrost the strawberries completely and drain any extra liquid.
2) Cold butter. To help keep the butter cold, we always cube the butter and store it in the fridge before we start making the biscuit topping. It saves us a step and ensures the butter stays cold.
3) Buttermilk. Not to worry! If you can make your own buttermilk by souring some regular milk. Simply add either a tablespoon of lemon juice or white vinegar to a cup of milk and stir.
What do you serve on top of the Strawberry Basil Cobbler?
So many options! We would try whipped cream, ice cream, or even crumbled vanilla wafers would be savory!
Can we make the biscuit topping Gluten-Free?
Yes! Simply swap out the all-purpose flour for almond flour or any gluten-free flour.
How long do leftovers keep?
We would eat this Strawberry Basil Cobbler at least a day or two after it’s made. Best kept in the fridge as well!
More Flavorful Desserts to Enjoy:
- Strawberry Peach Galette
- Blackberry Bliss Crumble Bars
- Cherry Cardamom Chocolate Brownies
- Blood Orange Ricotta Cake
Prep 10 minutesCook 1 hourTotal 1 hour 10 minutesMakes 4 Servings
Ingredients
For the strawberries:
- 2 lb fresh or frozen strawberries, halved or quartered
- 2 tbsp granulated sugar
- 1 tbsp cornstarch
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh lime juice
For the cobbler topping:
- 1¾ cup all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp kosher salt
- 1 stick cold butter, cubed
- ½ cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- whipped cream, for garnish
Method
- Preheat your oven to 350 degrees. Spray a 10-inch cast iron skillet with non-stick cooking spray.
- In a large bowl, toss together 2 pounds strawberries, granulated sugar, cornstarch, fresh basil and fresh lime juice until the strawberries are evenly coated. Pour the mixture into the prepared skillet and spread into an even layer.
- In a food processor, add the flour, sugar, and salt. Next, add in the cubed cold butter and pulse until pea sized. Add in the buttermilk, egg and vanilla extract. Pulse to combine into a shaggy, slightly wet dough.
- Drop spoonfuls of the cobbler dough evenly over the strawberry filling, leaving some gaps so the fruit can bubble up through the topping.
- Bake in the preheated oven until the topping is golden brown and the strawberry filling is bubbling around the edges.
- Let the cobbler cool before serving, so the filling can set slightly. Serve warm, topped with whipped cream, for garnish.
