Sour Strawberry Cobbler

  • Yield: servings


2pints thinly sliced strawberries
1cup oat flour
3tablespoons granulated stevia extract, or to taste
4tablespoons agave nectar
-- Grated zest of 1 lime and juice of 3 limes
1cup old-fashioned rolled oats
1tablespoon baking powder
1teaspoon ground cinnamon
8tablespoons unsalted butter, cut into small pieces
1/2cup almond milk



To make the filling: In a large bowl, combine the strawberries with 1/2 cup oat flour, sweetener, 1 T agave nectar, and lime zest and juice.

Preheat the oven to 375°F. Butter the bottom and sides of a 2-quart baking dish.

To make the topping: In a large bowl, using your fingertips, combine the rolled oats, 1/2 cup oat flour, baking powder, sweetener, cinnamon, and butter. Add the almond milk and 3 T agave nectar and continue mixing with your fingertips until a rough dough forms.

Pour the filling into the prepared baking dish and spoon on the topping. Transfer the baking dish to the oven and bake the cobbler until golden brown and bubbly, 35 to 40 minutes.

A cool chef's trick to try if you have time: I like to freeze half the sliced strawberries overnight, then stir them into the fruit mixture just before baking; I think it brings out even more of their sweetness.


Reprinted with permission from The Sweet Life: Diabetes Without Boundaries by Sam Talbot, 2011, Rodale.

Nutritional Info *per serving

  • Calories 243
  • Fat 13
  • Saturated Fat 7
  • Cholesterol 31
  • Sodium 195
  • Carbohydrate 29
  • Fiber 4
  • Protein 4