Spring has been in the air! The temperatures here have been above freezing and in Southeast Saskatchewan in March, that’s awesome! We could still get more snow, just so I don’t jinx it… we actually did wake up to half an inch yesterday morning, but it melted away quickly and some more went with it.
In honor of the lovely weather we’ve been having here is a delicious strawberry cobbler to finish your meal off tonight.
Let’s get started!
Strawberry Cobbler
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Cut up the strawberries and set them in a bowl. Toss the berries with 1/4 cup sugar, vanilla and lemon juice. Set the berries aside.
In a small mixing bowl, mix the flour, baking powder, salt, cinnamon and 1/4 cup sugar. Stir in the milk, vanilla, and melted butter just until mixed. It’s okay if you have a couple lumps in the batter.
Pour the batter into your prepared baking dish.
Then blop the strawberries on top of the batter. Pour any juice over it too.
Bake for 35 – 40 minutes, until the middle is completely cooked though.
- 3 cups fresh strawberries, diced
- ¼ cup sugar
- ½ teaspoon vanilla
- ½ teaspoon lemon juice
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 stick butter, melted
- Preheat the oven to 375 F. Spray a 9-inch casserole or equivalent-sized oven safe dish with cooking spray.
- Cut up the strawberries and set them in a bowl. Toss the berries with ¼ cup sugar, vanilla and lemon juice. Set the berries aside.
- In a small mixing bowl, mix the flour, baking powder, salt, cinnamon and ¼ cup sugar. Stir in the milk, vanilla, and melted butter just until mixed. It's okay if you have a couple lumps in the batter.
- Pour the batter into the prepared baking dish and plop the strawberries on top.
- Bake at 375 for 35 - 40 minutes or until the cobbler is golden brown on top and nicely cooked in the middle.
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This looks so good. I bet it would be awesome with strawberries and rhubarb too! Must try!
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