Strawberry Cobbler (quick version)

For the past 5 days, it’s been raining in Nashville. Not just drizzling or sprinkling rain, but hard down pouring rains that make you want to stay in the house. When I’m stuck in the house and bored, I like to bake. Since we’ve started eating differently, I’ve been trying to make our recipes  a little cleaner. Adding some whole wheat pastry flour and coconut palm sugar to replace some of the white flour and sugar was a little experiment. It turned out to be delicious if I do say so myself. Whole wheat pastry flour adds some nice texture and gives it beautiful brown color.

This is the cobbler my mom liked to make when time was short. It’s a simple very forgiving recipe with endless variations. I had a huge package of strawberries that needed to be used up so I decided to throw together this cobbler. In the classic sense, it’s more like what the English consider a pudding. The texture something like an undercooked cake – almost gooey.

Variations

• I used part all purpose flour and part whole wheat pastry flour to give it a little texture and some fiber. 1 cup of all purpose flour would be fine if that’s what you have.
• I macerated the strawberries for a little while to get rid of some of the moisture. If you use a different fruit this step may not be necessary.
• For sugar I used coconut palm sugar instead of white sugar. Use what ever sugar you have.
• I like unsalted butter for baking but if you use salted butter, don’t add any other salt.

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Number of servings (yield): 8