This classic cobbler recipe can also be made with a gluten-free flour blend. Best served warm with ice cream or homemade whipped cream.
- 2 1/2 to 3 pounds strawberries, sliced
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 3/4 cup brown sugar
- 3/4 cup quick cooking oats
- 1/2 cup flour (I used a gluten-free blend and it worked great)
- 1/2 cup butter
In a saucepan combine strawberries and regular sugar. Let sit for 30 minutes.
After sitting 30 minutes, cook over medium heat for 5 minutes.
In a bowl combine cornstarch and water. Stir into berry mixture and bring to a boil. Boil 1 minute or until mixture is thickened. Spoon mixture into 8×8-inch pan or similar pan.
In a bowl combine brown sugar, oats, and flour. Cut in butter to form a crumbly mixture. Spread evenly over strawberry mixture.
Bake at 350°F for 25-30 minutes.
Best served warm with ice cream.