Sour Strawberry Cobbler
- Yield servings
Tart is the word of the day here. This is an alternative oversweetened, overcompensated, thick, fatty cobblers that taste of just sugar and butter so many bakeries and chefs seem to be turning out lately. Wait till summer and try to get your hands on some local berries; it's well worth the wait.
- 2 pints thinly sliced strawberries
- 1 cup oat flour
- 3 tablespoons granulated stevia extract, or to taste
- 4 tablespoons agave nectar
- Grated zest of 1 lime and juice of 3 limes
- 1 cup old-fashioned rolled oats
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 8 tablespoons unsalted butter, cut into small pieces
- 1/2 cup almond milk
- To make the filling: In a large bowl, combine the strawberries with 1/2 cup oat flour, sweetener, 1 T agave nectar, and lime zest and juice.
- Preheat the oven to 375F. Butter the bottom and sides of a 2-quart baking dish.
- To make the topping: In a large bowl, using your fingertips, combine the rolled oats, 1/2 cup oat flour, baking powder, sweetener, cinnamon, and butter. Add the almond milk and 3 T agave nectar and continue mixing with your fingertips until a rough dough forms.
- Pour the filling into the prepared baking dish and spoon on the topping. Transfer the baking dish to the oven and bake the cobbler until golden brown and bubbly, 35 to 40 minutes.
- A cool chef’s trick to try if you have time: I like to freeze half the sliced strawberries overnight, then stir them into the fruit mixture just before baking; I think it brings out even more of their sweetness.
Reprinted with permission from The Sweet Life: Diabetes Without Boundaries by Sam Talbot, 2011, Rodale.