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| Strawberry Dump Cobbler |
Nothing says summer like a fruit cobbler made with strawberries! Super easy to make with a hint of cheesecake!
I found this recipe on a small group I belong to on Facebook. It was just in a comment someone made, without a photo or saying where they got it. I have to say it sounded delicious.
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| Reminiscent of a cheesecake |
First of all, I was a bit dubious about making it because it appeared, well TOO easy, but as my mother always used to say–even if something didn’t turn out as it should, it was all good food and should taste good.
With respects to my mother, I tried this and it DID come out as it was supposed to–it resembled a fruit cobbler first of all–and all the batter was cooked. I caution you, it’s a very thin and watery batter PLUS you pour it over melted butter which will make you even more dubious, but trust me, it WORKS and tastes DELICIOUS.
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| Perfect summer dessert |
The recipe ingredients are given just as the group member gave it. I, however, made the directions a bit more understandable and in a more logical order.
I haven’t seen strawberries sold in “quarts” for a while. All I see are 16 oz. packages. If memory serves me correctly, 2 quarts of strawberries seemed to be more than what is sold in the 16 oz. package. I only used one of those packages here, but I think it could use MORE so I’d advise using 1 1/2 or 2 of these pound containers.
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| Rich and creamy |
Strawberry Dump Cobbler
Ingredients
- 2 quarts fresh strawberries washed & hulled
- 1/2 cup 1 stick butter
- 1 egg lightly beaten
- 1 cup flour
- 1 cup sugar
- 1 cup milk
- 2 tsp baking powder
- 1/2 tsp salt
- 4 oz cream cheese cut in small pieces
Instructions
- Preheat oven to 350 degrees F.
- Melt butter and pour into a 13 x 9-inch baking pan.
- Mix egg, flour, sugar, milk, baking powder and salt. Pour on top of butter but do not mix.
- Place strawberries in a single layer across top. If some berries are very large, cut them in half.
- Distribute cream cheese pieces evenly over top.
- Bake at 350 degrees F for 40-45 minutes, or until top is golden brown.
Nutrition
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| Strawberry Dump Cobbler |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Brandy says
Thanks for this recipe it looks so yummy. I always buy Strawberries by the flat at our Farmers Market and just freeze them, I am always looking for new ways to use them.
Judith Hanneman says
I have several more fresh strawberry recipes coming up in the next couple of weeks Brandy…I'm on a strawberry kick right now and still have some frozen from last season.
Pamela Downs says
Can you leave out the cream cheese?
Judith Hanneman says
You can try Pamela, but it probably won't taste as good.
Amanda R says
Would this recipe half easily?
Herrick9 says
This has got "GUY" desert written all over the ingredients…Might have some potential for Blueberries too maybe?
Judith Hanneman says
Will half fine Amanda. For the egg, use either the yolk or the white for 1/2 an egg. Better to use the yolk and save the white as it keeps better (you can even freeze it).
Judith Hanneman says
This would be fantastic with blueberries Herrick!
Rhonda Hagen says
Just put one in the oven cant wait to see and taste it.It was fun to make and very easy but Im not going to tell my husband that!
Judith Hanneman says
This is so good, he'll think you slaved over a hot stove for hours!!! Your secret's safe with me 😉
Lisa Brooks says
Is 2 quarts of strawberries correct? Seems like an awful lot for a 13×9 pan and then only 4 oz cream cheese
Judith Hanneman says
The amounts are correct.
Lisa Brooks says
TY! 🙂
Isom says
Does the melted butter end up mixing into the batter when it's baked since it's not stirred up beforehand? Or are there any tiny pools of butter showing after it's cooled?
And do you think this would still work with strawberries (or blueberries) from the freezer, or would the whole thing turn into a soggy mush? Fresh berries aren't always that easy to get.
Hope you don't mind me asking all these questions!
Jude
Judith Hanneman says
Don't mind the questions at all! I made this with fresh strawberries, but I don't think you'll have any problems using whole frozen ones–just frozen berries, not the kind they put up with sugar. I'd thaw them then put them on paper towels to soak up some liquid. Not sure of the success you'd have with frozen blueberries, though. They seem to get very juicy from freezing where strawberries really don't.
The "cakey" part is like a dump cake in actuality. I didn't have any butter in big pools–it more or less worked its way into the batter.
Isom says
Thanks for such a quick answer, Judith! I freeze my own fruit and my blueberries are way less juicy thawed than my strawberries. Might have to do with tiny fruit freezing faster than bigger fruit since freezer plants can freeze things fast since their facilities get much lower temperatures than home freezers.
I'll be giving this a try as soon as my stomach settles. I think I picked up a bug when I asked for a drink of water at one shop. It was HOT and i forgot to bring water eith me. They gave me water on a glass, not a paper cup like I expected. This is the very first time I've ever had a stomach bug – no cramps but staying close to bathroom!
Now I'm going to check out what else you've got in your food blog 'cause you're so sweet to answer so quickly. I'm not a big sweets eater – my favourite foods are Asian – but I can't cook Asian every day (though I'd like to)! 😉
Jude