Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this strawberry cobbler is something special.
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.
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.