There’s something about the first days of spring that makes me go a little crazy when it comes to baking. Suddenly I’m all about that fresh fruit, but it’s not necessarily warm enough that I’m willing to sacrifice those warm, comforting desserts.

This Strawberry Cobbler checks all the boxes – it’s delicious served warm, but the berries give you that taste of summer sunshine that we’re all craving right about now.

A soft almond cake tops a sweet mixture of fresh strawberries in their own sauce. It’s perfect to serve with a big spoon or slice, and it pairs really well with homemade whipped cream or a bit of almond or vanilla ice cream. Plus, it’s easy to make!

Enjoy!

xo, Danielle

Ingredients:

For the Berry Layer:

• 1/2 Cup Granulated Sugar
• 16 ounces Fresh Strawberries, hulled and halved lengthwise
• 2 tsp. Cornstarch
• 1/2 Cup Water

For the Topping:

• 1 tsp. Pure Almond Extract
• 1 Egg
• 1/2 Cup Granulated Sugar
• 1/4 tsp. Salt
• 1 tsp. Baking Powder
• 1 Cup Gluten Free Flour (1 to 1)
• 1/4 Cup Milk
• 1 tbsp. Canola Oil

Technique:

1. In a small saucepan, place the berries and pour the sugar over them. Turn the heat to medium. Add the cornstarch to your water, and mix until milky and fully dissolved. Pour into the saucepan and heat until the mixture thickens. The berries should remain intact, you don’t want to cook them down too much. Once you have a syrupy sauce surrounding them, remove from heat.
2. Preheat oven to 350 F, and butter a glass pie plate. In a medium bowl, beat sugar and egg together until smooth and creamy. Add all other remaining ingredients and stir with a spatula until you have a smooth batter. 
3. Pour the berry mixture into the prepared pie plate and top with the batter. Bake for 30 minutes or until top is pale golden and resists pressure if you push down on it.
4. Let cool for about half an hour before digging in – but serve it warm!

Store in the fridge for up to a week, reheating as you serve it. Microwave for about 30 seconds and it will taste fresh from the oven again!