Slightly Less Sinful: Easy Strawberry Cobbler

15 Jul

I went strawberry picking for the first time at Sunshine Farms (Sherborn, MA). The strawberries in the U-Pick area seemed a bit small. I felt silly and maybe a little discouraged when I paid for my pickings at the farm stand – Only a few steps away were ready-picked cartons of much larger, bright red strawberries. But, I reasoned, my strawberries were picked with love. I rewarded myself for my hard work with a scoop of ice cream at the farm’s ice cream stand – they have tons of flavors.

Back at home, I tasted the fruits of my labor. Though small, these strawberries were intensely flavorful and sweet.

Because berries don’t keep well for long, I used some of them for this slightly less unhealthy strawberry cobbler. No heavy cream, and only a bit of butter here! I baked mine in a cast iron pan, but you could use any oven-proof dish.


4 cups strawberries
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1.5 tsp baking powder
1/2 tsp salt
1 cup skim milk or coconut milk
2.5 tbsp butter
1 tsp vanilla


1) Mix together flour, sugar, baking powder and salt.

2) Melt butter in cast iron pan. Pour into flour mixture.

3) Add milk and vanilla and mix.

4) Pour batter into pan. Put strawberries on top. (Although technically, cobblers should have the batter on top)

5) Bake 50-60 minutes at 350° F, until browned and fruits are bubbly.

When cooled, you can cut the cobbler into slices and serve it like pie, maybe with a scoop of vanilla ice cream.


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