Name: Strawberry Dump-It Cobbler (Half the Fat & Sugar!) (Gluten-Free)
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 9
Cuisine: American
Ingredients: Challenge Butter, Unsalted, European Style; Gold Medal All Purpose Flour with Resealable Bag; Bob's Red Mill Oat Flour, Gluten Free; Sugar In The Raw Cane Sugar, Turbinado; SIGNATURE SELECTS Baking Powder, Double Acting; David's Kosher Salt; O Organics Almondmilk, Organic, Original, Unsweetened; Value Corner Vanilla Flavor, Imitation; Berry Boss Strawberries

0 servings

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Heat your oven to 375°F. 
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Place butter in a 8x8 inch baking dish. Place dish in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl

Add the 3/4 cup of milk and vanilla and mix. If the batter looks more like cake batter than pancake batter, thin it with another 1/4 cup or so of milk.

Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.

Add strawberries evenly to the batter and top with remaining sugar.

Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.

Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.