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Strawberry Cobbler

This lovely early summer dessert is light, fresh and delicately sweet...and just right as the days begin to warm.

Ingredients
Filling:
1 pint fresh strawberries, quartered
Pinch sea salt
1 teaspoon Olivado avocado oil 
2 tablespoons Suzanne's Specialties Maple or Genmai Rice Syrup
1 tablespoon arrowroot

Topping:
1/3 cup almond meal
1/3 cup quick oats
Pinch sea salt
2 tablespoons Olivado avocado oil 
2 tablespoons Suzanne's Specialties Maple or Genmai Rice Syrup

Directions 
Preheat oven to 350 degrees. For filling, combine all ingredients, except arrowroot in a mixing bowl, stirring gently to incorporate. Once incorporated add arrowroot and stir until dissolved. 

For filling, combine almond meal, quick oats and sea salt. Next, add Olivado avocado oil and Suzanne's Specialties Rice Syrup, stirring to a sandy texture. 

Place filling in two 3 inch ramekins. Spoon topping generously on to filling and bake, uncovered, for 25 to 30 minutes, until golden and bubbly. Remove from oven and serve warm, at room temperature or chilled. 


Makes two 3 inch ramekins. 


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