Strawberries, the ubiquitous spring fruit, are too precious at first to eat any other way but unadulterated.
On yogurt, in cereal, as an afternoon snack.
But when the baskets keep coming in, whether from your strawberry patch or the farmer’s market, at some point you have to get creative.
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Cobbler is a simple and common dessert made from the best of summer fruits.
From berries to plums, apples to peaches, cobbler is as simple as sweetened fruit topped with a biscuit-like topping and baked to golden perfection.
It can be decadent enough for dessert or wholesome enough for breakfast. This one leans towards the latter, but with a scoop of ice cream, is definitely a great end to a late spring meal.
Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this cobbler is something special.
Corn masa is made from nixtamalized corn and is used primarily for making tortillas, tamales, and more.
It is imperative to seek out organic corn masa flour, as is the case with all corn products, to avoid GMOs and the supporting of pesticides and herbicides used in industrial monocropping.
Likewise, strawberries should always be organic as they are heavily sprayed with a variety of toxic chemicals.
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Strawberry Cobbler with Gluten-Free Corn Masa Topping
Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this strawberry cobbler is something special.
- 2 pounds of organic strawberries
- 1/3 - 1/2 cup honey depending on the sweetness of the strawberries
- 1 Tablespoon arrowroot flour
- 2 cups organic corn masa flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter or coconut oil cut into pieces
- 1/3 cup honey
- 2 1/4 cups milk plant-based works
Preheat the oven to 400 degrees. Grease a 10x10", or similarly sized, pan or two smaller pie pans.
Smash strawberries, honey, and arrowroot flour together in a medium bowl using a fork. Be sure that all ingredients are well combined. Set aside while you prepare the topping.
Prepare the topping by combining the masa flour, baking powder, and salt together in a medium bowl with a whisk. Cut the cold butter or coconut oil into the masa mixture using either a pastry cutter, a fork, or clean hands. Add the honey and milk and mix well until all of the flour is hydrated and all ingredients are homogenous. It will be a thick batter.
Spoon large tablespoons of batter over the strawberries, spreading them out with the back of a fork. Continue to dollop batter in evenly spaced increments throughout the whole pan until all of the batter is used up.
Place in the oven and bake for 30-40 minutes or until the fruit is bubbling and the topping is golden and cooked through. Allow to cool for at least 15 minutes before serving. Serve with plain yogurt for breakfast or ice cream as a dessert.