8cupsstrawberries stems removed and halved or quartered so that they are bite-sized
For the topping
⅓cuplight brown sugar
½cupsalted butter cold and cut into cubes
⅔cupheavy whipping cream
1 to 2tbspcoarse decorating sugar optional
Preheat the oven to 375 degrees F. Butter a 9 by 13 inch glass baking dish and set aside.
Combine strawberries, sugar, tapioca, and lemon juice. Stir to combine and spread in a glass baking dish.
Prepare the topping by combining flour, baking powder, granulated and brown sugar. Cut cold butter into flour/sugar mixture using a fork or pastry blender until the mixture forms small pea-size pieces.
Pour heavy cream into the topping mixture and stir just until combined.
Scoop piles of the topping over the strawberry mixture in the baking dish.
Sprinkle coarse sugar over the cobbler topping if desired.
Bake for about 45 to 55 minutes until the strawberry filling is bubbling, not just around the edge, but in the center as well. The topping should be browned and baked through.
Serve warm with ice cream.
Try switching out strawberries for blueberries, raspberries, blackberries, peaches, or any other type of fruit that you love! Mix them together for a cobbler that’s full of flavor!If you don’t have heavy whipping cream, you can use milk and butter as a substitute. Combine ¼ cup of melted butter with ¾ cup milk and mix them together to make 1 cup of heavy cream.Instant tapioca is used to thicken the mixture in this cobbler. You can make the cobbler without it, but it may not hold together as well and will be very runny.