strawberry cobbler

Last spring my mom planted strawberries in our garden. I didn't set my expectations high for them. We ended up with a handful of baby berries. I hate to sound cynical, but I never set my expectations high when it comes to gardening your own fruits and veggies. I know, I'm terrible. 

A few days ago, my sister comes back to the house after taking care of the horses down at the barn. Our garden is actually making strawberries this year! she exclaims, searching the cupboards for a suitable bowl to collect them. 

Right. So our garden made a few strawberries again. And I return to my truffle-making. 

My expectations are blown away when my sister returns with two big bowls full of gorgeous strawberries. There's way more. She says. What are you going to make out of them? She knows me well. I'm in strawberry dreamland. 

Well, I'll start with cobbler. It's basically my favorite thing in the world. 


It's simple.

Cobbler is one of my favorite desserts to make, not only because it is incredibly yummy, but because it takes only a few minutes to get it in the oven. It's quick. The ingredient list is short. Being the lazy baker that I am, I love it. 


It's healthy.

Take some strawberries, give them just a touch of sweetener--but not too much; they need to speak for themselves--top them with a basic oat-and-nut topping, and you've got yourself a delightfully wholesome dessert (or midday snack with tea?)


It's delicious.

Why must I explain how delicious this is? Unless you're a weird strawberry-hater, you'll love this.


Strawberry Cobbler


  • 4 cups fresh (or frozen) strawberries
  • 3 T maple syrup
  • 2 tsp cornstarch

For the crumble:

  • 2 cups oat flour (you can easily make oat flour by blending some oats in a food processor)
  • 2 tsp cornstarch
  • 1/2 stick butter, softened
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 3/4 cup sliced almonds


Preheat the oven to 350 degrees.

Wash, hull, and chop strawberries. If you're using frozen strawberries, you'll want to let them defrost a little bit. Stir in the maple syrup and cornstarch. Place the strawberry mixture into a 8x10 pan.

For the crumble, simply mix the oat flour and cornstarch; then add in the butter, maple syrup, vanilla, salt, and sliced almonds. Stir until you have a crumbly dough. Crumble on top of the strawberries. 

Bake at 350 for 30-35 minutes until the crumble is golden. You can serve it while it's still warm, or you can refrigerate it and serve it cold. It'll set better and be a little less messy while still tasting amazing!


Ali <3