DUMP & BAKE STRAWBERRY COBBLER

Heat your oven to 375°F. Place butter in a 8x8 inch baking dish. Place pan in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl and stir in milk and vanilla. Mix until smooth. If it looks thick, (this depends on the brands of ingredients used) add 1/4 cup or so more milk to achieve a pancake batter consistency. Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.

Add strawberries evenly to the batter and top with remaining sugar.

Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools. Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.