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Strawberry Oatmeal Cookie Cobbler. Overflowing with sweet strawberries and real oatmeal cookies, this easy strawberry skillet cookie is the perfect way to enjoy spring and summer strawberries. Mix the berries on the stove with brown sugar and butter, then add the oatmeal cookie dough right on top! Once baked, the strawberries become even sweeter and juicier, while the oatmeal cookie topping turns perfectly chewy in the center and crisp on the edges, with mounds of vanilla whipped cream on top!
If I had a funny bone in my body, I’d play an April Fools joke, but I’m just not that funny—so trust me when I say this is one of my favorite ways to use strawberries!
Sometime last summer, I discovered the deliciousness of warmed baked summer fruits with perfectly whipped vanilla cream on top. I always thought fruit and vanilla ice cream were the perfect matchup, but I was so wrong.
Whipped cream is the way to go!
I shared a fruit cobbler in the last HBH cookbook, Quick and Cozy, that I just adore. I topped it with mounds cream. It is such a special cobbler!
I wanted this cookie/cobbler to have that same whipped cream topping, so I worked backwards to create the dish. A very jammy strawberry base with a layer of chewy, crisp on the edges, brown sugar oatmeal cookie on top!
These are the details
Ingredients
- fresh or frozen strawberries
- brown sugar – love an organic dark brown sugar best
- cornstarch, arrowroot powder, or flour – I prefer arrowroot powder or flour
- salted butter
- vanilla extract
- an egg
- all-purpose flour
- old-fashioned oatmeal
- baking soda
- maple syrup or honey
Special Tools
For this cookie cobbler, it’s helpful to have an oven-safe skillet that can go from the stove to the oven. If you don’t have an oven-safe skillet, just transfer the cobbler to your favorite baking dish!
Steps
Step 1: the strawberries
Toss the strawberries with brown sugar, arrowroot powder, and vanilla in a skillet. Place the skillet on the stove and bring the mix to a boil.
You want to start getting the berries to a jam-like consistency. Cook this for just a few minutes, it doesn’t take long! I like to use fresh berries, but frozen work really well too!
Step 2: the oatmeal cookie
This is my favorite oatmeal cookie dough! I wanted more than just a crisp topping—I wanted a true oatmeal cookie layer.
I used butter, brown sugar, vanilla, and an egg! The egg transforms this into a real oatmeal cookie rather than the typical cookie-crisp topping in a traditional berry crisp. It’s so much more delicious this way!
I use old-fashioned oats, not instant.
Step 3: mix the berries with the cookie dough
Before baking, top the strawberries with the oatmeal cookie dough. The cookie dough will spread a bit as the cookie cobbler bakes.
Step 4: bake
Finally, it’s time to bake. I bake this for around 30 minutes. Then, you will take the entire dish out and add butter, plus a sprinkle of sugar or drizzle of syrup to the top. This will help the top caramelize.
It is just the yummiest. It will come out of the oven looking so pretty, with bubbling strawberry sauce, and it will smell wonderful!
Step 5: time to eat
As I stated above, whipped cream was always a must for me. That being said, you can use ice cream if you prefer—that is, of course, delish, too!
For my whipped cream, I lightly whip cream with a small amount of maple syrup, vanilla, and a pinch of sea salt. It is our favorite and so scrumptious atop this cookie!
Looking for other fruit desserts? Here are some favorites:
Skillet Blueberry Bourbon Pandowdy
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Skillet Strawberry Bourbon Cobbler
Lastly, if you make this Strawberry Oatmeal Cookie Cobbler, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry Oatmeal Cookie Cobbler
Servings: 8
Calories Per Serving: 366 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
The Strawberries
- 6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
- 1/3 cup brown sugar (I use 1/4 cup)
- 1 tablespoon cornstarch
- 3 tablespoons salted butter
- 2 teaspoons vanilla extract
The Cookie Topping
- 1 stick (8 tablespoons) salted butter, melted
- 3/4 -1 cup brown sugar (I use 3/4 cup)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons salted butter
- 2 tablespoons maple syrup, honey, or sugar
Instructions
- 1. Preheat the oven to 350° F. 2. Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.3. Meanwhile, make the cookie. In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.4. Sprinkle the cookie dough over the fruit. Bake for 30 minutes. 5. Remove the skillet from the oven. Arrange 4 tablespoons of butter evenly on top. Drizzle the maple syrup/ honey over the butter. Bake for 15 minutes. 6. Serve with lots and lots and lots of whipped cream or ice cream.
This post was originally published on April 1, 2025
So delicious!!! Best strawberry cobbler recipe we have tried. My husband LOVED it.
Hey Savana,
Fantastic!! So glad to hear you enjoyed this recipe, thanks a bunch for giving it a try!
Would you mind sharing your exact skillet that you use here?😊
Hey Brandi,
Here is the link to my skillet:
https://amzn.to/3NlJ3ON
Please let me know if you have any other questions! xT
Making it for a 2nd time!
Love to hear this, Dawn!! Thanks so much!
Hi! Getting ready to make this tonight and wondering how long it will keep, and how well the leftovers do reheated–I know some cobblers don’t hold up very well after a day or so.
Hi Katie,
This is good in the fridge leftover for a few days. I hope you love this recipe, thanks for making it! xx
I made this tonight and am so happy I did! It was easy to make and the perfect dessert on a dreary night: Warm and not too sweet. My kitchen smells amazing!
Hi Rebecca,
Thanks so much for making this recipe, love to hear it was a hit! Happy Tuesday!
Could this recipe be substituted with gluten free flour or almond flour?
Hi Courtney,
I would use a gluten free flour, that should work nicely for you. I hope you love this recipe!
I subbbed a gluten free flour and it turned out great. It was a hit with my family and a delicious spring dessert!
Hey Ashton,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
So delicious and so easy. I used the sugar amounts as per Tieghan for slightly less sweet, I subbed half the strawberry amount (used frozen) for half rhubarb from our garden and it turned out perfectly tart and sweet and that oatmeal cookie topping is swoon worthy. An elevated cobbler recipe that will be my go-to recipe now.
Thanks so much, Laurel:) So glad to hear this recipe was a hit, I appreciate you making it! Happy Sunday!
We made this tonight, it was absolutely delicious!!
Hey there,
Awesome! Love to hear you enjoyed this recipe, thanks a bunch for giving it a try! xx
Very yummy! I added an handful of blackberries. It didn’t turn out like the pictures 😅 but it was still very good! Especially with lots of fresh whipped cream.
Hey Emma,
Happy Monday! So glad to hear this recipe was enjoyed, thanks for making it and your comment!!
This sounds amazing!! Can you share your measurements for your whip cream with the maple syrup, vanilla and sea salt. I have only made with vanilla and sugar before. I remember the first time I made it for a recipe and I was like why haven’t I been doing this all my life, lol!! So simple, yet so delicious. Makes a huge difference. Thanks for all your amazing content! Love it all!!
Thanks so much, Jennifer:) I just use a small carton of heavy whipping cream with a splash of maple syrup and vanilla and a pinch of salt. I hope this helps! Let me know how this recipe turns out for you!
Hi! Can any parts of this be prepped in advance? Wondering if the cooling down of the berries, or potentially needing the dough chilled, would affect how it bakes later. Thanks!
Hi Jules,
This is a great recipe to make ahead and then just warm on low in the oven before serving. I hope this helps! xx
This turned put really nice. I used rasberry and blueberries. It turned so tasty. Not overly sweet. It was simple and quick to make. I will make it again.
Thank you
Hey Adele,
Happy Tuesday!! Thanks for giving this recipe a try, so glad to hear it turned out nicely for you!
Do you think I could sub coconut sugar for brown sugar at least on the strawberry part maybe not on the cookie dough?
Hi Susan,
I have not tested this, but you could certainly give it a try! I hope you love this recipe, have a great day!
Why do the brown sugar items have two different measurements? For example, it says “1/3 cup brown sugar (I use 1/4 cup)”.
This is YOUR recipe – whatever measurement you list we assume is what you would use. Two different numbers is confusing, please advise or add a note which there’s multiple options.
Hey Deb! I prefer less sweet desserts and tend to use less sugar than most people. I suggest using what the recipe calls for unless you want something lower sugar, like me! It’s up to you and your taste. Does this make sense? Let me know if I can help anymore!!
Hope you love the recipe! Happy Friday!
Would blueberries also work, I am not fond of cooked strawberries? Either way it looks amazing!
Hi Cynthia,
Sure, blueberries would also be delicious here! Please let me know if you give this recipe a try, I hope you love it! xx