Mmmm, this super easy and gluten free friendly recipe is fresh, delicious and amazingly delish. It literally disappeared in my house as my boys and I could not stop eating it. So so so good. I wanted to tell you all of that first before I tell you that I modified this recipe to also be leaner, healthier and better for you! I actually found this to be so outstanding that the original amounts of butter and sugar suggested kinda boggle my mind. Try it and share your thoughts in the comments, I think you are going to love this!
So if its spring you have a ton of fresh strawberries to use, if it’s not, hopefully you tried my technique for awesome frozen strawberries and have those on hand. I used my own frozen berries for this recipe as well as my beloved cast iron skillet.
3 cups of chunky cut up whole strawberries
½ cup plus 1 table spoon of Bob’s RedMill 1 for 1 Gluten Free Flour (love this gluten free flour- no need to add xanthan gum, just use 1 for 1 in place of regular flour)
½ cup granulated sugar
¼ cup packed brown sugar
2 tablespoons lemon juice
½ teaspoon cinnamon
¾ teaspoon baking powder
¼ teaspoon salt
¼ cup milk
3 tablespoons butter melted
1. Place 10 inch cast iron skillet in oven pre-heated to 350 degrees
2. Combine strawberries ¼ cup of the granulated sugar and brown sugar, lemon juice, cinnamon and 1 tablespoon of flour
3. Stir together ½ cup Bob’s Redmill flour, ¼ cup granulated sugar, baking powder and salt. Add milk and butter, stir gently until it’s the consistency of pancake batter
4. Pour strawberries into hot pan and top with the batter. Bake at 35030 to 35 minutes until crust is cooked through. This curst does not brown like regular flour so be sure to use a toothpick to check for doneness rather than looking for browning