Easy Strawberry Cobbler

Preheat the oven to 190°C / 170°C fan / 375°F / Gas Mark 5. Generously butter a 2-litre ovenproof baking dish (or six smaller ramekins) and set aside. Tip: you can also bake this cobbler in an air fryer - just reduce the cooking time by 10 minutes.
Prepare the fruit filling by placing the chopped strawberries in a large bowl. Add the orange zest and juice, balsamic vinegar, light brown sugar, and plain flour.
800 g Strawberries, 1 Orange, 1 teaspoon Balsamic Vinegar, 40 g Light Brown Sugar, 2 tablespoon Plain Flour (All-purpose Flour)
Mix well until the strawberries are evenly coated, then spoon the mixture into the prepared baking dish.
Bake the strawberries for 10 minutes. This helps soften the fruit and release the juices before adding the topping.
Make the cobbler topping while the fruit bakes. In a large bowl, mix together the ground almonds, self-raising flour, caster sugar, and sea salt.
50 g Ground Almonds (Almond Flour), 100 g Self Raising Flour (Self Rising Flour), 50 g Caster Sugar (Superfine Sugar), ¼ teaspoon Sea Salt
Rub in the butter using your fingertips until the mixture resembles coarse breadcrumbs. This step ensures a light, tender topping.
100 g Butter
Add the milk and vanilla extract, then bring the mixture together with your hands to form a soft but firm dough. Avoid overworking it to keep the topping light.
2 tablespoon Milk, 1 teaspoon Vanilla Extract
Assemble the cobbler by dolloping spoonfuls of the dough evenly over the hot strawberries. Leave small gaps so the fruit can bubble up as it bakes. Scatter over the flaked almonds, if using. Return to the oven and bake for 20 minutes, or until the topping is golden and crisp and the strawberry filling is bubbling around the edges.
25 g Flaked Almonds (Sliced Almonds)

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Equipment

Ingredients

For the Cobbler topping

Instructions

Notes

Nutritional Information (Approximate)