Easy Strawberry Cobbler Recipe

Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this strawberry cobbler is something special.

4.17 from 6 votes

Print Pin

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: servings

Author: Shannon Stonger

Preheat the oven to 400 degrees. Grease a 10x10 inch baking dish or two smaller pie pans.
Lightly smash strawberries, honey, and arrowroot flour together in a medium bowl using a fork. Be sure that all ingredients are well combined. Set aside while you prepare the topping.
2 pounds fresh strawberries, 1/3 - 1/2 cup honey, 1 tablespoon arrowroot starch
Prepare the topping by combining the masa flour, baking powder, and salt together in a medium bowl with a whisk. Cut the cold butter or coconut oil into the masa mixture using either a pastry cutter, a fork, or clean hands.
2 cups corn masa flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon sea salt, 1/2 cup cold butter or coconut oil
Add the honey and milk and mix well until all of the flour is hydrated and all ingredients are homogenous. It will be a thick batter.
1/3 cup honey, 2 1/4 cups milk
Spoon large tablespoons of batter over the strawberries, spreading them out with the back of a fork. Continue to dollop batter in evenly spaced increments throughout the whole pan until all of the batter is used up.
Place in the oven and bake for 30-40 minutes or until the fruit is bubbling and the topping is golden brown and cooked through. Allow to cool for at least 15 minutes before serving.
Serve with plain yogurt for breakfast or ice cream or whipped cream as a dessert.

Track down ripe berries and opt for those that have been grown organically if you can. Strawberries are consistently listed as one of the “dirty dozen” highly sprayed produce crops.
Seek out organic corn masa flour for this strawberry cobbler recipe. Bob’s Red Mill offers this product.
Can you use frozen strawberries? Sure you can. Thaw the berries completely and drain well. Because frozen strawberries have more moisture than fresh berries, the cobbler may have more juice at the bottom. If you like, you can stir 3-4 tablespoons of tapioca into the frozen berry mixture to help thicken the mixture further.

If you have leftovers, cover the cobbler pan and refrigerate for several days. For longer storage, cover cooked cobbler tightly and freeze for two to three months.
The topping may be somewhat soggy after being frozen, but you can resolve this issue by reheating it. Place frozen strawberry cobbler in a cold oven, turn the heat on the 350 degrees, and heat for about half an hour or until topping is crispy.

Do not place a frozen glass pan of cobbler into a hot oven, as the glass may shatter.