Strawberry Oatmeal Cookie Cobbler Recipe

Name: Strawberry Oatmeal Cookie Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oatmeal Cookie Crust; 1 cup unsalted butter, cubed (plus more for the pan); 1 cup brown sugar; 1 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons cinnamon; 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 3 cups old fashioned oats (not quick cooking); Strawberry, Pear and Apple Filling; 2 cups strawberries, hulled and halved; 2 pears, cored and chopped; 1 green apple, cored and chopped; 1 cup brown sugar; 1 tablespoon tablespoon cornstarch; 1 teaspoon vanilla extract

Servings: persons

Oatmeal Cookie Crust
1 cup unsalted butter, cubed (plus more for the pan)
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups old fashioned oats (not quick cooking)
Strawberry, Pear and Apple Filling
2 cups strawberries, hulled and halved
2 pears, cored and chopped
1 green apple, cored and chopped
1 cup brown sugar
1 tablespoon tablespoon cornstarch
1 teaspoon vanilla extract

1
Combine the filling ingredients in a large bowl and set aside.
2
Preheat your oven to 350 degrees F. Beat together your butter and sugars for at least 5 minutes, until light and fluffy. Add in the eggs, one at a time, until fully combined, scraping down the bowl as needed. Beat in the vanilla.
3
Whisk together your flour, cinnamon, baking powder and salt. Add to the bowl with the sugar and butter and beat until just moistened. Add in the oats and mix to combine, scraping down the bowl as needed.
4
Butter a 9x13-inch pan well. Press a little less than half of the dough into the bottom of the pan, then pour the fruit mixture over the top. Drop dollops of the remaining dough on top of the fruit (it doesn't have to be perfect), then sprinkle with decorative sugar (if you like - this is optional). Bake for 60 minutes or so, until golden and bubbling. Allow to cool a bit before serving warm, or cool completely, cover with foil and refrigerate for up to 2 days.

1635

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Oatmeal Cookie Crust, 1 cup unsalted butter, cubed (plus more for the pan), 1 cup brown sugar, 1 cup granulated sugar, and more.

Yes, Strawberry Oatmeal Cookie Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Oatmeal Cookie Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions