Food You Can Eat: Strawberry Cookie Cobbler

For when you can't be arsed to make a real strawberry cobbler, let alone a strawberry pie

Image and recipe via Pillsbury™

More Pillsbury™ spon-con from me! (Still waiting for my check…is anyone from Pillsbury out there? Hello?) This barely qualifies as cooking, but this is really tasty. Strawberry season has passed us by, here in the Northeast anyway, but you can usually get “fresh” strawberries, just not at your local strawberry patch or farmers’ market.

6 cups fresh (“fresh”) strawberries, sliced 

3/4 cup sugar 

1/4 cup all-purpose flour 

3 tablespoons lemon, lime or orange juice

12 cookie dough rounds from a 16-oz roll of Pillsbury™ Sugar Cookie Dough [slice up 1/2 of the roll into 12 even disks]


Heat oven to 375°F. Spray 3-quart shallow oval casserole or 9 1/2-inch deep-dish pie plate with cooking spray. [I used a 13 X 9 X 2 baking dish, which is also 3 quarts, and I’m not sure why they specified oval. Mine came out just fine.]

In large bowl, gently toss strawberries, flour, sugar and juice until berries are coated. Pour evenly into pie plate/13 X 9 dish. Arrange 12 cookie dough rounds on top of berry mixture.

Bake 50 to 60 minutes or until topping is golden brown. Cool slightly before serving.



    • We can rail against corporatized manufactured food all we want but the vast majority of it, and the recipes dreamed up in the kitchens at HQ, are almost invariably easy and foolproof. A true gourmand would be horrified by the premade sugar cookie dough but they need to get down off their Cross and embrace The Lord Doughboy.

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