Entertaining is one of my favorite pastimes that I’d gotten out of the habit of the past six months. I guess it all started when the boys were sick this winter and I was severely sleep deprived, then once they were well, I found out I was pregnant and my first trimester was rough. Then summer hit and we all know how busy summer seems to be. So now that Mama’s got her groove back, and who knows how long it will last, I invited friends over for dinner both nights this weekend to scratch that entertaining itch.
Now, don’t get me wrong. The house was barely picked up and the boys were a mess (well, dirty and half naked), but entertaining is all about good food and good friends (and sometimes good wine, but obviously I’m a teetotaler at the moment).
On Saturday night, we had over a couple from our church and grilled out burgers and chicken with sauteed garlic green beans and this fresh corn-potato-bacon-cheese concoction I whipped up. I had bought a massive container of strawberries from Costco a couple days before, and the thought of strawberry cobbler seemed so summery and appropriate (aka baby wanted it).
I had run out of my bulk bag of blanched almond meal a week before, and was eagerly awaiting my new delivery from Amazon, so I ruled out making the cobbler strict paleo. Instead, I looked to my King Arthur gluten-free multi-purpose flour for help.
I warned our guests that this was not your typical cobbler, using gluten-free flour and palm sugar instead of normal ingredients. But the dessert was very well received, enough to give me the confidence to post the recipe.
The great thing about cobblers is they are so simple; the key is having fresh fruit. This recipe would be great using peaches, blueberries, blackberries–most any seasonal fruit.
Gluten-Free Strawberry Cobbler
- 4 cups strawberries
- 2 tbsp honey
- 1 cup palm sugar
- 1.5 cups gluten-free flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, melted
- 1 cup whole milk
- 1 tsp vanilla
1. Preheat oven to 350 degrees.
2. Slice strawberries into bite-sized pieces. For most of mine, I just cut in half.
3. Evenly coat sliced strawberries with honey and place into greased baking dish. I used an 8×11 inch dish.
4. In medium mixing bowl, whisk dry ingredients first, then whisk in wet ingredients.
5. Pour mixture over strawberries and bake at 350 degrees for 40 to 45 minutes.
Top with homemade whipped cream. Simply use mixer to whip 1 cup heavy cream and 1 tbsp sugar until desired thickness.