• Preheat your oven to 350F.

to make the strawberry filling

• In your 10" deep dish pie plate combine the 4 cups strawberries, chopped, 2 tsp cornstarch, 1/2 tsp vanilla extract, and 2 Tbsp sugar. Toss together and set aside while you make the rest of the cobbler. This will give the berries some time to release some of their juices.

to make the crumb topping

• Combine the 2 Tbsp brown sugar, 2 Tbsp flour, 1 Tbsp unsalted butter, chilled and cut into small pieces, and pinch salt for the crumb topping in a small bowl and rub them together with your fingers until a loose, sandy mixture forms. Set aside.

to make the cobbler topping

• In a small mixing bowl, combine the 1 cup flour, 1 1/2 tsp baking soda and 1/4 tsp salt. Whisk together well and set aisde.
• In a medium mixing bowl, add the 4 Tbsp butter, melted and cooled, 1 egg, 2/3 cup sugar, and 1 tsp vanilla extract. Whisk well to combine.
• Add the flour mixture, followed by the 1/2 cup plus 2 Tbsp buttermilk, and fold everything together until just combined (don't over-mix).
• Spread the batter over the strawberries in the baking dish, making it as even as possible.
• Sprinkle the crumb topping evenly over the batter.
• Bake for about 50-60 minutes until the cake is risen and starting to turn golden brown.
• Serve warm with vanilla ice cream, if desired.