I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.
When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.
Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.
Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.
- 1 stick (1/2 cup) butter
- 1 egg, lightly beaten
- 1 cup milk (I used almond milk)
- 1 cup of Carol’s Sorghum Blend
- 1 tsp xanthan gum
- 1 cup sugar
- 2 Teaspoons baking powder
- 1/2 teaspoon salt
- 2 quarts whole strawberries, washed and sliced
- 4 oz cream cheese, cut into small pieces.
Preheat oven 350 degrees.
Melt butter and pour into 9 x 13 inch glass baking dish.
In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.
Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible.
Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.
I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!
Sniff out opportunities!