Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Yield:1 cobbler

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 228

% Daily Value *
Total Fat 11g13%
Saturated Fat 4g21%
Cholesterol 11mg4%
Sodium 252mg11%
Total Carbohydrate 31g11%
Dietary Fiber 1g5%
Total Sugars 19g
Protein 2g5%
Vitamin C 32mg35%
Calcium 14mg1%
Iron 1mg6%
Potassium 86mg2%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. three tablespoons butter, divided
  2. 1 cup water
  3. ½ cup white sugar
  4. 2 tablespoons cornstarch
  5. three cups strawberries, hulled
  6. 1 teaspoon chopped sparkling basil
  7. 1 (8 ounce) bundle refrigerated crescent rolls
  8. 1 tablespoon white sugar
  9. 1 teaspoon floor cinnamon


Preheat the oven to four hundred degrees F (two hundred ranges C). Grease a 2-quart baking dish with 1 tablespoon butter.

    Bring water, half of cup sugar, and cornstarch to a low boil, stirring continuously, in a saucepan. Add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into portions; dot on tops of strawberries.

    Unravel crescent rolls and rip into pieces, arranging them on pinnacle of strawberries as favored, adding as little or as a great deal as you want. Melt final tablespoon butter in a microwave in a microwave-safe dish, about 10 seconds. Brush melted butter over crescent rolls. Sprinkle 1 tablespoon sugar and cinnamon on top.

    Bake, uncovered, in the preheated oven till bubbly and golden, about 25 mins, covering with aluminum foil for the remaining five minutes to prevent overbrowning.