4 cups strawberries - hulled and halved, quartered for larger berries
juice from 1 lemon
2 tablespoons maple syrup
1 tablespoon arrowroot powder
for the batter
1¼ cup gluten-free rolled oats
1¼ cup corn flour
1 teaspoon salt
2 teaspoons baking powder
¼ cup coconut sugar, plus more for sprinkling
5 tablespoons coconut oil - cold, firm
1 tablespoon apple cider vinegar
1 13.5 oz can full fat coconut milk - refrigerated overnight
Instructions
Preheat the oven to 425° F (220° C). Prepare a 8-9 inch cast iron skillet or other heavy-bottomed skillet/baking pan by oiling it thoroughly.
Place the strawberries into the pan, pour the lemon juice and maple syrup over them, add arrowroot powder, and toss to coat.
Grind the rolled oats into a flour in a blender, food processor or coffee grinder (use oat flour if you have it) and pour it into a large bowl. Add the corn flour, salt, baking powder, and coconut sugar, and mix to combine.
Cut the firm coconut oil into the bowl and work it into the flour with your hands. Add the apple cider vinegar and mix to incorporate.
Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can. Heat the mixture up until melted and hot and add it to the batter, mix to combine. You can also do all of the mixing in a food processor.
Scoop and drop the batter over the filling with an ice cream scoop. Sprinkle the cobbler with more coconut sugar. Bake for 20-25 minutes or until the filling is bubbly and the batter is lightly golden.
Recipe by Golubka Kitchen at https://golubkakitchen.com/gluten-free-strawberry-cobbler/