Summer Strawberry Cobbler


This Summer Strawberry Cobbler is the perfect dessert to make after a day of strawberry picking with your little ones!

Raise your hand if you’ve been strawberry picking this year?  We’re lucky Columbus has so many local spots for this kid-friendly outing (see a list of u-pick farms here: strawberry patches in Columbus).  This is the first year we took Emily and we all had so much fun! 

I always feel like our eyes are bigger than our stomachs when it comes to things like this.  Plus we were having so much fun that it was hard to stop!  So, of course, we picked way too many and now we are overloaded with them!  Does this happen to you too?

I could probably eat strawberries as they are for days, but sometimes it’s nice to make something a little special to commemorate a day of fun.  I’ve made a variation of this recipe as a streusel topped pie before, but this cobbler version is soooo much easier and just as tasty!  Plus I bet you have all of the necessary ingredients in your pantry right now!

As an added bonus, this is a recipe Emily could help me make!  I love being able to get her in the kitchen, but not all recipes are 2-year old friendly.  This recipe has no eggs, liquids or ingredients like baking powder or soda, that need to stay in the bowl.

If your children are anything like Emily when they help bake, a lot of the ingredients do not stay in the bowl, but this one was perfect for her!  I made my crumble in the food processor, where Emily could help push “pulse” but you could also make it in a bowl for your little ones to help clump the topping together!   Either way is just as fun to help get your children into the kitchen.

This recipe was an easy, yet delicious way to end our day after strawberry picking!  Do you have a favorite strawberry recipe? If so, please feel free to share it in the comments!

Summer Strawberry Cobbler
Serves: 6

1.5 lbs. strawberries, stemmed and cut in half (quarters if large)
1/4 cup cornstarch
1/4 cup granulated sugar

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/4 cup + 1 Tbs. quick oats, divided
1/2 tsp. salt
1/3 cup brown sugar
6 Tbs. unsalted butter, cold


  1. Spray an 8×8 or 9×9 inch baking dish (I used ceramic) with cooking spray, set aside.  Pre-heat oven to 400 degrees.
  2. In a small bowl, combine the strawberries, cornstarch, and sugar.  Stir to combine and set aside while making the topping.
  3. To make the topping, combine the flours, 1/4 cup oats, salt and brown sugar in a food processor.  Pulse about 10 times to combine.  Add the butter and pulse another 20-30 times until topping is crumbled and sticking together.  Do not pulse too much or you’ll create a paste.
  4. Pour berry mixture and accumulated liquids into the prepared dish.  Top with crumble topping and sprinkle with the remaining 1 Tbs. quick oats. Place dish on a baking sheet and bake for 40-45 minutes.  The filling should be bubbling and crumble will be toasted.  If it browns too quickly, lightly cover dish with aluminum foil.
  5. Let cool for 15-30 minutes to help the filling set.  Enjoy with a scoop of vanilla ice cream!

*Recipe adapted from A Year of Pies by Ashely English


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Melissa is a Central Ohio native who’s been living in Columbus for the past decade. After graduating from Miami University and living in Boston for a few years, she’s happy to call the capital city of Columbus her home. Melissa’s currently a stay at home mom to Emily and Thomas who are four and one year old. When Melissa’s not chasing around her kids and changing diapers, she loves to cook, decorate her home, try out local restaurants, read a good book and those first sips of her morning coffee! She's recently hopped on the decluttering bandwagon and is sharing her journey on her insta-blog at