Gluten Free Strawberry Cobbler

🧂 Ingredients

• 1 1/2 cups strawberries

  washed and sliced
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar

  packed
• 1 tsp. cornstarch
• 3 tbsp. gluten free flour

  (I used Bob's Red Mill Better for Baking GF flour)
• 1/2 cup boiling water
• 1 cup gluten free flour

  (I used Bob's Red Mill Better for Baking GF flour)
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar

  packed
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 6 tbsp. butter

  cold
• 1/3 cup boiling water

  (use less if desired)
• 3 tbsp. granulated sugar

Instructions

• 1 Preheat oven to 400°.
• 2 Wash and slice strawberries.
• 3 Place in a large mixing bowl.
• 4 Add sugars, cornstarch, lemon juice and vanilla and stir to combine.
• 5 Add boiling water and stir again.
• 6 Spray a two-quart, a 9×9” or 8×12” glass baking dish with cooking spray.
• 7 Pour strawberry mixture into prepared baking dish.
• 8 Bake for 10 minutes.
• 9 Remove from oven.
• 10 Meanwhile, prepare topping.
• 11 Dollop topping over top of hot strawberries.
• 12 Sprinkle with Sugar Topping.
• 13 Bake an additional 30 minutes or until strawberries are cooked through, and
  topping is golden brown.
• 14 Mix flour, sugars, baking powder and salt with a wooden spoon until well
  combined.
• 15 Cut in butter with a pastry blender until coarse crumbs form.
• 16 Cut in butter with a pastry blender until coarse crumbs form.
• 17 Add boiling water and stir just until moistened. (Add only enough water to
  moisten the dough but not saturate it).
• 18 (This mixture is very moist. It is not like a crumb topping).
• 19 Dollop topping over top of hot strawberry mixture.
• 20 Sprinkle with Sugar Topping.
• 21 Bake at 400° an additional 30-40 minutes or until done.
• 22 Sprinkle Sugar Topping evenly over regular topping before baking.

Nutrition Info