I didn’t do a damn thing with them. We just ended up eating strawberries for 3 straight days and then fed the leftovers to my little feathered friends.
There were just so many things I could do, it made it hard to choose! I could make preserves, I could freeze them and save them for a later date, I could make some popsicles for the kids or a mixed drink for the adults (my inner “yes!”). The list in my mind goes on and on. I’ve never been good with too many choices. Make me choose between this or that and I’m fine. But more than that, forget it! My brain turns over and over and back and forth trying to decide.
So in the midst of my endless mind churn (or should I say burn), I decided to run it by mom. Moms know best after all! In talking to her about it, she got me thinking even more now…about dessert. She’s the dessert queen. Me? Not so much. Don’t get me wrong I like dessert! I just don’t have a huge sweet tooth. Besides that, my baking skills are a bit lacking. So I started thinking easy, with a little less sweet and a lot more snappy. Ding! And there it was, my grandmother’s cobbler recipe. So I made another trip to the farmers market and picked up a couple more pints.
GLUTEN FREE STRAWBERRY COBBLER WITH ORANGE ALMOND STREUSEL (very loosely based on my Gummy Kate’s Fruit Cobbler, hers was definitely not gluten-free)
Serves – 8
1 cup Namaste Perfect Flour Blend
1 ½ tsp. baking powder
1 ½ tsp. xanthan gum
½ tsp. salt
1 cup sugar
1 ¼ cup milk
¾ (6 tbsp.) stick salted butter
1 ½ cups hulled and sliced strawberries
1 ½ tsp. grated orange peel
¼ cup almond meal/flour
¼ cup sugar
¼ cup sugar
2 tbsp. Namaste Perfect Flour Blend
¼ tsp. salt
3 tbsp. unsalted butter cut into ¼” pieces
1 tsp. grated orange peel
Let’s start with the streusel.
In a medium bowl, whisk the almond flour, sugars, flour and salt until combined. Add butter and using your hands, mix the flour mixture and butter together until they form large clumps.
Add the grated orange peel.
Continue to mix until the butter mixture is broken up into small pieces. Place in the refrigerator.
Now for the cobbler:
Preheat oven to 350ºF. In a bowl, whisk together the flour, baking powder, salt and sugar. Set aside.
Mix sliced strawberries and grated orange peel and set aside.
Melt the butter in a 10-12” cast iron skillet. Be careful not to burn.
Once the butter is melted, whisk the milk into the dry ingredients.
I recommend adding the milk at the last minute, because through trial and error I learned that the batter thickens quickly. This makes it hard to pour if you let it sit too long. Now you’re ready to pour the batter on top of the butter in the skillet. Do not mix the batter and butter together. Then drop the strawberries on top of the batter in the skillet.
Put the cast iron skillet in the oven. After 45 minutes, remove the skillet and sprinkle the top of the cobbler with streusel.
Return to oven for another 10 minutes or until streusel is golden brown.
It should look like this when finished. Add some vanilla ice cream and enjoy!
It’s just enough to satisfy my not-so-sweet tooth.