Strawberry Oatmeal Cookie Cobbler. Imagine a warm, bubbling skillet filled with sweet, juicy strawberries and topped with a thick, chewy oatmeal cookie layer. This easy strawberry dessert is the perfect way to enjoy fresh spring and summer berries at their best. You start by cooking the strawberries on the stove with rich brown sugar and butter until they get soft and syrupy. Then, you drop spoonfuls of cozy oatmeal cookie dough right on top before baking it all together. As it bakes, the strawberries turn even sweeter and release their delicious juices, while the oatmeal cookie topping bakes up soft and chewy in the middle with just the right amount of crisp around the edges. And of course, you can’t forget the final touch—big, fluffy clouds of vanilla whipped cream melting over the top!
Okay, I’ll be honest—I’m not the kind of person who pulls pranks, even on April Fools’ Day. So when I tell you this is one of my favorite ways to eat strawberries, you know I mean it!
Last summer, I had a little dessert revelation: warm, baked summer fruit with freshly whipped vanilla cream on top is so much better than I ever imagined. I used to think fruit and ice cream were the perfect match, but nope—I was totally missing out.
Whipped cream is the real winner here
In my last cookbook, Quick and Cozy, I shared a fruit cobbler recipe that I still love. It had that same dreamy whipped cream topping, and it was such a hit that I knew I had to make something similar again.
For this recipe, I wanted the best of both worlds—a gooey, jammy strawberry base and a thick, chewy oatmeal cookie layer on top. So, I worked backward to create this cozy, cookie-like cobbler. The result? A buttery, brown sugar oatmeal cookie baked right over sweet, syrupy strawberries.
Here’s everything you’ll need:
Ingredients
- Strawberries – Fresh or frozen, both work great!
- Brown sugar – I love using organic dark brown sugar for extra richness.
- Thickener – Cornstarch, arrowroot powder, or flour (my favorites are arrowroot or regular flour).
- Salted butter – Because everything’s better with butter.
- Vanilla extract – For that warm, cozy flavor.
- An egg – This helps the cookie layer stay soft and chewy.
- All-purpose flour – The base of the oatmeal cookie dough.
- Old-fashioned oats – Not instant oats—they give the best texture!
- Baking soda – To help the cookie layer rise a little.
- Maple syrup or honey – A little drizzle for extra sweetness.
Special Tools
You’ll want an oven-safe skillet for this recipe since you’ll start cooking the strawberries on the stove and then transfer the whole thing to the oven. If you don’t have one, no worries—just use a regular pan and then transfer everything to a baking dish before popping it in the oven!
Let’s get baking!
Step 1: Cook the strawberries
Toss the strawberries with brown sugar, arrowroot powder (or flour), and vanilla in a skillet. Heat it up on the stove until the mixture starts bubbling and the berries soften into a thick, jammy sauce. This only takes a few minutes—fresh berries break down fast, but frozen ones work just as well!
Step 2: Make the oatmeal cookie dough
This isn’t just any crumbly cobbler topping—it’s a real oatmeal cookie layer! Mix together butter, brown sugar, vanilla, and an egg to make a thick, sticky dough. The egg is key—it keeps the cookie soft and chewy instead of dry and crisp. Then, stir in the flour, oats, and baking soda until everything comes together.
(And remember—only old-fashioned oats here! Instant oats won’t give you the same texture.)
Step 3: Layer the cookie dough over the strawberries
Once your strawberries are jammy and bubbling, drop spoonfuls of the cookie dough right on top. Don’t worry about spreading it perfectly—it’ll melt and spread as it bakes!
Step 4: Bake it to perfection
Pop the skillet into the oven and bake for about 30 minutes. When it’s almost done, pull it out and add a little extra butter on top, along with a sprinkle of sugar or a drizzle of maple syrup. This helps the cookie layer get golden and caramelized.
When it comes out, it’ll look amazing—bubbly strawberry sauce peeking through, a golden-brown cookie top, and the most incredible sweet, buttery smell filling your kitchen.
Step 5: Serve it up!
Like I said before, whipped cream is a must for me. But if you’re an ice cream person, that works too—it’s still delicious!
For the whipped cream, I keep it simple: heavy cream whipped with a little maple syrup, vanilla, and a pinch of sea salt. It’s lightly sweet, super fluffy, and the perfect finishing touch on this warm, gooey cobbler.
