Easy Strawberry Cobbler – this easy cobbler recipe uses fresh berries and is topped with an easy batter that can be made lower in sugar, thanks to SPLENDA® Naturals.
It’s June, which means two things:
- IT’S OFFICIALLY STRAWBERRY SEASON and…
- It’s officially COOKOUT season!
I’m not much of an outdoors person, but I love hosting barbecues. We have a large backyard and pool, so it’s perfect for entertaining. Jordan has friends over to swim almost daily and we host cookouts and swim parties at least a few times a month, all summer long. I consider it my job during these events to get the food on the table, because that’s how I roll (also: I hate swimming and being outdoors, remember?)
One of the things I always make for every single gathering is a cobbler, dump cake, or crisp. They’re so easy to make any everyone loves them! You can start with fresh or frozen berries and they’re usually whipped up in just a few minutes.
For my first barbecue of the season last weekend, I decided to whip up something with strawberries. Living in California, we are spoiled when it comes to berries because we get them all year, but I love them in summer most of all because they taste SO good (and they’re cheaper). I assume that, if you don’t live in the sunshine state, you’re probably just seeing affordable and delicious berries show up in your supermarket.
This easy strawberry cobbler recipe is a great way to use fresh berries, but you can use frozen strawberries too.
Instead of a traditional biscuit-like or crispy topping, I decided to try a more old fashioned cobbler. The batter is almost like a pancake batter in texture and when you pour it over the fruit it bakes up like a soft and sweet cake on top of the berries. The final product reminded me a lot of my Crazy Crust Pie, but I liked this one even better!
In summer so many of my friends are watching what they eat, and when my family comes over I have to be conscious of the sugar I add into recipes. Whenever I can easily make a recipe lower in added sugar, I like to try it. This is the perfect recipe to do that with because in summer berries are so sweet by themselves.
The easy strawberry cobbler batter needs a little sweetness, so instead of sugar I used SPLENDA® Naturals Stevia Sweetener. It’s made with stevia extract and is a no calorie sweetener you can sub for sugar. You don’t even notice the difference, and it is perfect for those who are avoiding sugar! SPLENDA® Sweeteners sub for sugar in baked goods like cakes, muffins, and fruit recipes very easily, so doing it in this recipe was a no brainer.
This easy strawberry cobbler is SO easy to make, it comes together in minutes. I simply sliced my strawberries and sprinkled them with a bit of the SPLENDA® sweetener. You can use as much or as little as you need, depending on your berries. Sometimes they’re sweet enough without anything sprinkled on top.
Simply whisk together your cobbler batter, which has just 5 ingredients and only needs one bowl and a whisk, easy as pie. Pour the batter over the berries and bake until set. This is good warm or cold, with or without whipped cream or ice cream!
It wouldn’t be a summer cookout without some sort of cobbler, so be sure to add this easy strawberry cobbler recipe to your “must make” list!
Easy Strawberry Cobbler
- 1 cup all purpose flour
- 4 tablespoons unsalted butter melted
- 1/2 cup 12 packets SPLENDA® Naturals Stevia Sweetener (plus more for topping fruit)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 4 cups chopped strawberries or other fruit
- Preheat oven to 350°F.
- Stir together flour, melted butter, SPLENDA, baking powder, and milk. The batter will resemble a thick pancake batter.
- Place chopped strawberries or fruit in a 9-10” pie dish (you can also use a 9” round or 9” square). Sprinkle with extra SPLENDA as desired.
- Pour the batter over the strawberries. Bake for 20-30 minutes or until the batter is cooked through and golden brown.
- Serve with ice cream or whipped cream. It’s best warm served the day it’s made but can also be eaten for up to 2 days, store tightly covered in the refrigerator.
Nutritional information not guaranteed to be accurate
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Published on: June 6, 2017