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 |  FRUIT FRESH recommended |  macerate berries |  crust ingredients |  ready to bake |  hot from oven |
A fresh STRAWBERRY COBBLER that just takes minutes to make * very FAST & EASY * with sugar or Splenda (for sugar-free)
FRESH STRAWBERRY COBBLER
Sugar or sugar-free
1 pint fresh strawberries, sliced
3 TB sugar ~or~ regular Splenda (not baking blend)
3/4 cup sugar ~or~ regular Splenda (not baking blend)
1 cup all-purpose flour……………… 1/2 tsp. salt
2 tsp. baking powder……………….…1/2 tsp. baking soda (only if using Splenda)
6 TB butter, melted………………….…1/2 tsp. vanilla
1 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
2 TB butter, cut into cubes
OPTIONAL: 1 TB Fruit Fresh (if it’s hot & humid, to keep berries fresh) ~ it can be found by the canning supplies or sometimes by the unflavored Knox gelatin
***
Preheat oven to 375. Spray a 2-1/2 qt. casserole dish or 9” square pan with non-stick spray and set aside.
Gently toss the strawberries with the 3 TB sugar (and Fruit Fresh) in a medium bowl; set aside.
In a large bowl whisk together flour, baking powder, salt and 3/4 cup sugar/Splenda.
Add milk, vanilla extract and melted butter with a wooden spoon and stir until combined. Spread the batter evenly in the prepared dish. Then spoon the strawberries evenly on top of batter. Do NOT stir. Scatter the butter cubes on top.
Bake for 35-40 minutes or until the crust that rises up is golden. (It may be too buttery & look liquid hot from the oven, but that will soak in as it cools.) My husband likes it warm with ice cream, or cold with Cool Whip.
FRESH STRAWBERRY COBBLER
Sugar or sugar-free
1 pint fresh strawberries, sliced
3 TB sugar ~or~ regular Splenda (not baking blend)
3/4 cup sugar ~or~ regular Splenda (not baking blend)
1 cup all-purpose flour……………… 1/2 tsp. salt
2 tsp. baking powder……………….…1/2 tsp. baking soda (only if using Splenda)
6 TB butter, melted………………….…1/2 tsp. vanilla
1 cup milk (any kind ~ I like unsweetened vanilla almond or cashew milk)
2 TB butter, cut into cubes
OPTIONAL: 1 TB Fruit Fresh (if it’s hot & humid, to keep berries fresh) ~ it can be found by the canning supplies or sometimes by the unflavored Knox gelatin
***
Preheat oven to 375. Spray a 2-1/2 qt. casserole dish or 9” square pan with non-stick spray and set aside.
Gently toss the strawberries with the 3 TB sugar (and Fruit Fresh) in a medium bowl; set aside.
In a large bowl whisk together flour, baking powder, salt and 3/4 cup sugar/Splenda.
Add milk, vanilla extract and melted butter with a wooden spoon and stir until combined. Spread the batter evenly in the prepared dish. Then spoon the strawberries evenly on top of batter. Do NOT stir. Scatter the butter cubes on top.
Bake for 35-40 minutes or until the crust that rises up is golden. (It may be too buttery & look liquid hot from the oven, but that will soak in as it cools.) My husband likes it warm with ice cream, or cold with Cool Whip.
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