It’s strawberry season! We have been getting some super sweet and delicious strawberries the past few weeks in our CSA. Last week we received 4 pints and we wanted to use them in a new way. I came across a strawberry cobbler recipe and immediately decided to make it. I’d never made a cobbler before so I was really excited to try! It turned out wonderfully! It wasn’t overly sweet and really showcased our strawberries. We shared with some non-vegan friends and they gave two very enthusiastic thumbs-up. Give this one a try! Your farmer’s market strawberries will thank you.
(recipe adapted from Vegetarian Times)
6 cups fresh strawberries, halved
1/2 cup agave nectar
4 T evaporated cane juice, divided
1/2 cup + 2 T flour, divided (sub favorite gluten free flour)
1 T lemon juice
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp kosher salt
3 1/2 T solid coconut oil
Preheat oven to 375°F. Lightly grease a 11- x 7-inch baking dish. Mix together strawberries, agave nectar, 2 T evaporated cane juice, 2 T flour, and lemon juice in bowl. Transfer to prepared baking dish. Whisk together remaining 1/2 cup flour, remaining 2 T evaporated cane juice, baking powder, baking soda, and salt in a bowl. Add coconut oil, and mix well with fork until mixture is crumbly. Stir in 1/4 cup water. Dollop over prepared berries and lightly spread batter over them. Bake 25 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.