Summertime means strawberry season! What better way to use up those perfectly ripened strawberries than with a delicious Strawberry Cobbler? Learn how to make the easiest strawberry cobbler with 5 simple ingredients
Course Dessert, Snack
Keyword baking, biscuits, Casserole, gluten-free, one pan meal
Prep Time 5minutes
Cook Time 35minutes
resting time 15minutes
Total Time 55minutes
8" x 10" Casserole dish or 10" to 11" cast iron skillet
4cupsStrawberries, quartered or sliced(2-16 oz containers)
1/4cupTapioca, minute or instant
1/2cupgranulated cane sugar
2½cups Bisquick(Substitute with gluten free Bisquick for gluten free, see notes for directions)
1cupmilk(whole milk or 2%)
Wash, hull, and quarter or slice strawberries and place in a medium sized bowl. Add sugar and tapioca and mix well. Let strawberries rest for 15 minutes while you prepare biscuit mixture below.
Preheat oven to 350º. Gently stir together Bisquick and milk until only large lumps of flour are visible.
Add the strawberries to the bottom of the casserole dish or skillet. Drop biscuits mixture by the spoonfull, about 8 biscuits total.
Bake at 350º for 35-40 minutes, until the strawberry filling is bubbly and the biscuits on top are golden. Serve warm with vanilla ice cream, whipped cream, or cream cheese.
Bisquick gluten free version:Substitute 2.5 cups of Bisquick and 1 cup of milk with:2 cups Gluten Free Bisquick, 1/3 cup of shortening, 2/3 cup of milk, 3 eggs. Cut shortening into the Bisquick with a fork until it resembles small pebbles. Add the rest of the ingredients. Continue onto Step 3 of Instructions above. For more substitutions, see "Ingredients" above in post.