Strawberry Cobbler (Edit recipe)

When strawberries are in season, this is what you make with them!

15 minutes

45 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	163
Fat:	11 g
Carbohydrates:	16 g
Protein:	4 g
Cholesterol:	27 g
Sodium:	151 mg
Fiber:	0 g
Sugars:	16 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 9

Ingredients

Crumble

1 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.5 cup Unsalted Butter
.5 cup Light Brown Sugar, lightly packed
1 tsp Kosher Salt

Filling

2 quart Strawberries
1 Lemon zest, of one lemon
.25 cup Lemon Juice, freshly squeezed
.25 cup Granulated White Sugar
2 Tbsp Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
1 pinch Kosher Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F. Quarter the strawberries, remove the greens, and pour into a large bowl. Add the lemon zest and juice, sugar, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, and kosher salt. Delicately combine these ingredients together and reserve.
In a large bowl or standing mixer, combine the Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, butter, the brown sugar, and the kosher salt and mix until the ingredients resemble the texture of kinetic sand.
Pour the strawberries into your desired baking dish or skillet, and then add the crumble on top. Bake at 350F for 45 minutes. Carefully remove and allow to cool completely, chilling preferably, and serve with whipped cream or vanilla ice cream if desired. Enjoy!