Strawberry Cobblers in Jam Jars Recipe

Prep Time Cook Time Serves
20m 30m 4 individual cobblers

I love holding on to jam jars and re-using them. In addition to just being pretty, they are so practical when cooking for a picnic. In this recipe you bake your cobbler right in the jar and once cooled, simply screw the lid and your dessert is ready to go.

Special equipment: 4 8-oz oven-safe jars


For the filling:
  • 16 oz strawberries, hulled and quartered
  • 1 1/2 tablespoons corn starch
  • juice of 1/2 lemon
  • 1/4 cup sugar
For the cobbler topping:
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 1/2 tablespoons sugar, plus 1 teaspoon for sprinkling
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 3 tablespoons milk
  • 1 egg yolk, lightly beaten
  • Vanilla ice cream (optional), for serving


Preheat the oven to 350°F.

In a medium bowl, toss the strawberries with the corn starch, lemon juice and sugar. Spoon the fruit into four 8-oz oven-safe glass jars, or other similarly sized oven-safe containers.  For mine, I like to use actual jam jars.

In another medium bowl, add the flour, baking powder, 1 1/2 tablespoons sugar, and salt, and mix to combine. Add the butter and milk and, using your hands or a fork, stir together to form a dough. Crumble the dough in large pieces over the strawberries, dividing it evenly among the containers.

Brush the tops of the dough with a light coating of egg yolk, and sprinkle about 1/4 teaspoon of the remaining sugar over each jar.

Place the jars on a baking sheet or in a roasting tin to catch any juices that might spill over and bake until the fruit is bubbling and the dough is golden and cooked through, about 25-30 minutes.

The cobblers can be served warm or at room temperature with a scoop of vanilla ice cream on top, if desired.

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