This healthy easy strawberry cobbler recipe is made with whole foods, and perfect for getting your kids in the kitchen. In fact it’s so easy, our three year old Corban is going to explain how to make it!
HOW CORBAN MAKES HIS HEALTHY EASY STRAWBERRY COBBLER RECIPE
Here’s how I make my easy strawberry cobbler. Start by having a grown up slice up about one pound of strawberries. My mom likes the organic ones the best, but I just like them red.
If you want to slice the berries yourself, you can use a cool corer and slicer like these.
(Note from mom: This picture is super out of focus since it was my shot to test my camera settings. But I had to include it to show you how excited he feels about cooking because he’s always concentrating so hard that he looks very serious in most of the photos!)
Now mix together your whole wheat flour, natural sugar (we used sucanat which mom says is dehydrated cane juice), and baking powder. Then you get to crack an egg into it!
I learned to crack eggs when I was just two years old and mama taught me how to scramble eggs. It’s my favorite part of cooking!
Once you’ve mixed the egg in really well, you get to spread the topping over the berries.
Make sure your clumps cover the berries as much as possible, all over!
Next you spread cubes of butter all over the topping. When Larkin was dairy free, mama used coconut oil instead.
I hope mama didn’t notice that I totally ate one of the butter cubes while she was busy looking through her camera.
Have a grown up put your cobbler in a 375 degree F oven for 30-40 minutes, until it’s super bubbly. Mama put ours on a baking pan so it wouldn’t leak everywhere.
MAMA’S TIPS FOR OUR HEALTHY EASY STRAWBERRY COBBLER
Okay, now that Corban has walked you through the basics, here are a few notes from me. We try to use whole ingredients as much as possible, which is why I used soft white whole wheat flour (which may also be called whole wheat pastry flour), and sucanat, which is dehydrated cane juice.
You can substitute one for one with all purpose flour and white or brown sugar, just know that it will affect the taste and nutrition of the cobbler. Whole wheat flour has a nutty taste, and sucanat is not only sweet, but has a complex flavor profile from all the minerals in the molasses.
As Corban mentioned, you’ll want to put your dish on a rimmed baking sheet so it doesn’t bubble over onto your oven. I line the baking sheet with foil so that clean up is nice and easy.
I have this simple white oval dish that I found at a thrift store, but any pan with a capacity of about 2 quarts would work. I love these two 8×8 pans from Le Creuset and Kitchen Aid!
One last suggestion in making this recipe, is that one of the things that makes this such an easy strawberry cobbler is that the berries just go in the pan on their own with out needing to mix them with anything. BUT, if you have tart strawberries, you might want to pull out about 1/4 cup of the topping, before you mix in the egg, and toss it in with the strawberries. It will sweeten them a little, and thicken up the juices.
We hope to have a big strawberry patch in our yard this year, so I see lots of this cobbler in our future. Here’s to a wonderful strawberry season!
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Healthy Easy Strawberry Cobbler Recipe
This healthy easy strawberry cobbler recipe is made with whole foods like whole wheat flour and dehydrated cane juice. You can also sub coconut oil for the butter to make it dairy free. Adapted from Food.com
Ingredients
- 1 pound of strawberries, cleaned and sliced
- 1 cup whole wheat pastry flour
- 3/4 cup sucanat, dehydrated cane juice
- 1/2 teaspoon baking powder
- 1 egg, beaten
- 1/4 cup cold salted butter, in cubes (or dollops of coconut oil)
Instructions
- Pre-heat oven to 375°F.
- Spread the sliced strawberries evenly in a 2 quart or 8 inch square baking dish.
- In a medium sized bowl, mix together the flour, sucanat, and baking powder.
- Add the egg, and mix with a fork or pastry cutter till crumbly, and the dry ingredients are completely incorporated.
- Spread topping evenly over the berries.
- Dot topping with the butter cubes.
- Bake for 30-40 minutes, until the top is golden brown and the berries are bubbling.
- Cool slightly (about 15 minutes) before serving.
Nutrition Information:
Yield:
6Serving Size:
6 servingsAmount Per Serving: Calories: 267Saturated Fat: 5.14gCholesterol: 51.35mgSodium: 115.33mgCarbohydrates: 43.44gFiber: 3.92gSugar: 18.43gProtein: 4.43g
I am hosting Mini Chef Mondays along with 8 fabulous bloggers! Read how Mini Chef Mondays started, plus how to link up! Join our facebook group to find even more recipes and share recipes too!
Be sure to check out each of their Mini Chef posts as well!
- Fruit Punch Recipe // Courtney’s Sweets
- Mother’s Day Brunch Recipes that Kids Can Make For Mom // Momma Lew
- Quick and Easy Flatbread Pizza // Baby Loving Mama
- Brownie Bottom Raspberry Cheesecake Recipe // We’re Parents
- Healthy Easy Strawberry Cobbler Recipe // Eating Richly Even When You’re Broke
- Chocolate Marshmallow Fondue // Giggles, Gobbles and Gulps
- Pear Arugula Panini // Vegging at the Shore
- Double Chocolate Waffles with Berry Sauce // O’Boy! Organic
- Berry Lemon Popsicles // Can’t Google Everything
