Fresh berries and a sweet, buttery biscuit topping combine to make a heavenly summer dessert.
10cups sliced strawberries, about 4 pounds
1tablespoonfresh lemon juice
1/4cuplight brown sugar
2cups all purpose flour *
1/2 cupwhite sugar
1/2 cuplight brown sugar
3/4cupbutter, chilled and grated
1/2cup boiling hot water
* Gluten Free Alternative
1 1/4cupbrown rice flour
1/3cup potato starch
Cinnamon Sugar Topping
1/3cup white sugar
Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.
In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish. Bake the berry mixture for 10 minutes.
While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!