My local supermarket sends me an e-newsletter every week to let me know about their weekly specials (the creepy thing is I don’t even remember signing up to the thing. It just appears in my inbox every week – when it comes to internet espionage, the US government’s got nothing on my local co-op).
This week, top of the list, was “ORGANIC PEACHES!” in blazing type.
Naturally I was curious and excited – we don’t get much organic produce around here, and peaches? Fugeddabout it. They’re as rare as an ice cream truck in January.
Anyways, when I got to the shop the much-hyped peaches turned out to be tiny, mealy looking things and I couldn’t bring myself to spend the extortionate price on such pathetic offerings. Which was a shame because ever since my brain had processed the word ‘peaches’, it was pairing that word with the word ‘cobbler’.
Like the resourceful (and greedy) cook that I am, I threw a punnet of organic strawberries in my cart and resolved to make the cobbler anyway.
That proved to be an excellent decision as this thing is a delicious, easy and practically guilt-free pudding.
I imagine it would go good with ice cream. I’m only imagining because, for once in my life, I didn’t give into the siren call of the freezer foods section.
With willpower that would shame a buddhist monk, I breezed past the ice cream and headed for the check-out.
And so this cobbler was eaten with a sanctimonious smugness. But sanctimonious smugness can only get you so far. Next time I’m eating it with the damn ice cream.
Strawberry Cobbler (serves 4)
- 12 oz or 15 large strawberries, hulled
- 1 tbsp arrowroot
- 1 tsp vanilla extract
- 1 tbsp coconut palm sugar
- 1/2 cup coconut flour
- 1/4 tsp baking powder
- 3 large eggs
- 1/2 cup milk (if you don’t do dairy, use coconut or almond milk)
- 1/2 cup butter or coconut oil
- Dice the strawberries and add them to a medium-sized saucepan along with the coconut palm sugar and vanilla extract. Simmer on a low heat for ten minutes, stirring occasionally. Remove from heat, sieve in the arrowroot and stir until the mixture thickens. Set aside.
- Whisk together the milk and eggs.
- Sieve the coconut flour and baking powder into a large mixing bowl.
- Add the eggs to the flour and stir until it forms a semi-runny batter. Careful not to over-stir as that will dry out your batter and it will clump together.
- Put the butter in a medium casserole dish and place in the oven at 350 until it melts. Take the warmed dish out and spread the batter along the bottom, creating a thick layer.
- Spoon the strawberry mixture on top but do not stir it into the batter. Return to the oven and bake for 20-25 minutes until the spongy bottom layer is set.
Like this? You might also like:
- Pink Grapefruit, Ginger & Strawberry
- Dark Chocolate Brownies with Strawberry Goat’s Cheese Swirl
- Tilapia & Strawberry Salsa
This post was also shared at Real Food Forager