The other day DH came home with a large container of strawberries. What better excuse than to make a strawberry cobbler? I threw in a pint of blueberries and the color of the baked fruit was a beautiful deep purple-red. It tasted as good as it looked! Fruit-based desserts like this are my favorite - even better than chocolate.
4 - 5 cups fresh strawberries, or enough to fill an 8x8 inch square baking dish
1 pint fresh blueberries, rinsed
2 tsp. grated lemon peel
1 tbsp. lemon juice
1/2 cup sugar
3 tbsp. tapioca starch
Wash the strawberries, hull them and slice them into halves. In a large bowl, toss together the strawberries, blueberries, lemon peel and lemon juice. Combine the sugar and the sweet rice flour or cornstarch. Add the sugar mixture to the berry mixture and toss well. Pour the berry mixture into a greased 8x8 inch baking pan, set aside while you prepare the topping.
1 cup GF flour blend (I used this one)
1/2 tsp. salt
4 tbsp. sugar
1/2 tsp. cardamom
1/4 tsp. cloves
3 tbsp. palm shortening
1/4 cup applesauce
Preheat oven to 375 degrees. Sift together the flour through the cloves. Add the palm shortening and cut into the flour mixture (I used a fork) until the mixture resembles coarse meal. Add the applesauce and stir until combined.
Take heaping tablespoons of the topping and spread it into flat circles in your hands about 1/4 inch thick. Place the circle on top of the fruit filling. Repeat, spacing the circles evenly over top of the fruit filling.
Bake the cobbler for 35 - 45 minutes, or until the fruit is bubbly and the topping is lightly browned. Serve warm.