This year, strawberry season started on Memorial Day weekend. It was a great way to spend time with my family and just be outside. We tried a new farm not too far from us and was pleasantly surprised. It wasn’t the biggest farm but it was well kept and had a good amount of pick your own. The market had an assortment of greens and of course…STRAWBERRIES. However, today wasn’t about shopping at the markets, I am going to put my four kids to work in the fields. We wandered to the field and saw rows and rows of strawberry plants growing. There were little ruby gems peeking out from the leaves and the straw. Each child had a different goal, one to eat as much as possible, one to find the largest ones, one to only pick the prettiest and one to find the most freakiest looking strawberry in the field. Yup, these were my kids alright and it was a wonderful day. The result of the day was smiles and 25 lbs. of strawberries, this means new strawberry recipes! I made 3 different versions of this cobbler and this final one is the winner! Enjoy 🙂
Strawberry Cobbler Recipe
Strawberry Cobbler Strawberry Filling
- 5 cups of fresh ripe strawberries (ripe strawberries maximizes flavor)
- 1/4 cup of organic maple syrup
- 1 tablespoon of organic arrowroot starch (or tapioca or corn starch)
- Take a non-stick pan and cook the strawberries and maple syrup together (over medium heat). 5-10 min into cooking the strawberries, it should release a large amount of water.
- In a bowl, place the arrowroot starch and add 3 tablespoons of the liquid from the cooking strawberries.
- Whisk the arrowroot mixture together and them pour it into the pan with the cooking strawberries.
- Make sure that you keep stirring the pan while pouring the arrowroot mixture in. If you do not keep stirring, the arrowroot will become gelatinous lumps in the filling. (This doesn’t sound pretty because it really isn’t…LOL).
- Once the filling thickens take the pan off the heat and pour it into a 9 in. cake pan. The texture that you want to achieve is a mix of fruit in syrup, like a pie filling. Remember to use a cake pan, I wouldn’t use a pie pan, as I did the first time because it oozed all over the oven. GASP!
- NOTE: If the filling is too thick (almost gummy)…add some water during the cooking process to thin it out (I would add a tablespoon at a time). Fresh strawberries tend to have variations in the water content, so there may be a need for adjustments.
Strawberry Cobbler Biscuit Coating
- 3/4 cups of gluten free flour
- 1 teaspoon of vanilla
- 1 tablespoon of organic maple syrup
- 1/2 teaspoon of sea salt
- 2 teaspoons of baking powder
- 1/2 cup of vegan milk (I used flax milk for this recipe)
- 2 large organic eggs
- 2 tablespoons of cooking oil (I used organic safflower oil for this recipe)
- Pre-heat the oven to 400F.
- Combine all the ingredients of the biscuit coating.
- Stir all the ingredients together till it creates a smooth batter.
- Once the biscuit batter is created, pour it over the strawberry filling in the cake pan.
- Place the pan in the oven and cook for approximately 40 minutes (or till the biscuit coating is golden). Test the biscuit by placing a toothpick into the coating till the toothpick comes out clean.
This recipe makes 6 servings.
Clean Eating Gluten Free Foodie
Peanut/Tree Nut Free