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Strawberry Cobbler

By Paula Deen


Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 60 minutes

Cook time: 45 minutes

Servings: 6 to 8


  • 12 cups sliced fresh strawberries (about 4 pounds)
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup quick-cooking oats
  • ¾ cup brown sugar
  • ½ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ cup butter, softened


Preheat oven to 350˚F.

In a large saucepan, stir together strawberries and sugar. Let stand for 30 minutes.

Cook strawberry mixture over medium heat, stirring frequently, for 5 minutes. In a small bowl, stir together cornstarch and 2 tablespoons water until dissolved. Stir cornstarch mixture into strawberry mixture. Bring to a boil; cook until mixture is thickened, 1 to 2 minutes. Divide mixture among ramekins.

In a medium bowl, stir together oats and next 3 ingredients; using a pastry blender, cut in butter until mixture is crumbly. Divide mixture among ramekins.

Bake browned and bubbly, 25 to 30 minutes. Let cool for 20 minutes. Serve warm.

Notes: Cobbler can also be baked in a 13×9-inch baking dish.