Strawberry Cobbler

Truth be told, I've never been a huge cobbler person. I'd choose a chocolate dessert over a fruity one any day, but I have always loved the IDEA of cobblers, tarts, pies, etc. There is something about the activity of making a pie or cobbler that feels very homey and romantic. It must be because Patty Griffin sings about it.

I listen to Patty Griffin at least once a day and I finally became inspired to try my own pie recipe. Originally I thought I would make a cherry pie, but since strawberries are in season and very plentiful at the market, that is what I went with.

I'm still learning the tricks of the trade with a camera and my roommate, graciously, is letting me bum hers and teaching me how to upload them (which apparently everyone can do these days, who knew?). Alas, this recipe is absolutely delicious, easy, and the perfect summer treat.

STRAWBERRY COBBLER

Filling

• 1 1b. fresh strawberries
• 1 tsp. cornstarch
• 1/4 cup natural cane sugar (or raw honey)

Dough

• 2 1/3 cup almond flour (you can use any)
• a dash of salt
• 2 TB. baking powder
• 1/3 cup brown sugar
• 1 egg
• 1/2 cup buttermilk
• 3 TB. butter (melted)

1. Preheat the oven to 400 and grease a pie pan with butter.

2. Chop your strawberries into fourths and combine them with cornstarch and sugar until just mixed together. Stick your bowl in the fridge until you are ready.

3. In a large bowl, combine flour, baking soda, salt and sugar. In another smaller bowl whisk the egg and butter milk together. Slowly add the melted butter. After combined, fold the buttermilk mixture into the flour mixture until just combined. It should be mildly sticky.

4. Grab a teaspoon and dollup the dough over the strawberries in the baking dish. There should be peeps of berries showing through. Once done, dash a little natural sugar over the top.

5. Bake 15-25 minutes or until the top is golden brown.

"You could cry or die or just make pies all day." -Patty Griffin

Meg