Preheat the oven to 350 degrees Fahrenheit.

Wash the strawberries and pat them dry with a paper towel. Remove the stems then chop them into small pieces. You will need 1 cup of fresh berries.

Transfer the ingredients for the strawberry filling to an oven-safe mug, bowl, small baking dish, or ramekin and stir until combined. I use an 8-ounce ramekin.

In a separate small bowl or measuring cup, stir together all of the ingredients for the cobbler topping (both the wet ingredients and the dry ingredients) until a thick dough forms.

Transfer the biscuit dough to the ramekin on top of the strawberry layer. You can form a biscuit shape out of the dough if you’d like, or do as I do and leave it crumbly.

Place the ramekin on top of a baking sheet (in case there is any overflow from the strawberry juices), and transfer it to the oven. Bake for 25 to 28 minutes in the preheated oven, or until the topping is golden brown and the strawberry filling is bubbly.

Remove the cobbler from the oven and allow it to cool for 10 minutes, or until it is cool enough to handle.

Enjoy as is, or top with a small scoop of vanilla ice cream, whipped cream, or Greek yogurt.