Ginger and Mint Strawberry Cobbler
Prep time
Cook time
Total time
Equipment: 10″ cast iron skillet or medium-sized baking dish (8×8″ or 9×9″). A grater. !If using frozen fruit, let it thaw before baking it.
Serves: 4 to 6
Filling ingredients
  • 1 pound strawberries
  • 2 tbsp lime juice and zest of one lime
  • 1 tablespoon mint, finely chopped, from about 20 leaves
  • 1 tablespoon ginger, grated
  • 1 teaspoon vanilla powder or extract
  • 2 teaspoons arrowroot or tapioca starch
  • pinch of salt (it will enhance the sweetness)
Topping ingredients
  • 1 cup finely shredded coconut flakes
  • ½ cup ghee or coconut oil, melted
  • ¼ cup arrowroot or tapioca starch
  • 1 tablespoons maple syrup
  • ½ tsp vanilla powder
  • pinch of salt
How To Make
  1. Preheat the oven to 350F.
  2. Combine all the filling ingredients and toss to evenly cover the strawberries. Place in the cast iron skillet or baking dish.
  3. Combine all the topping ingredients in a separate bowl and use your hands to work the ghee/coconut oil well into the paste until it turns into a crumble.
  4. Spread the crumble evenly on top of the strawberries.
  5. Bake for 30 to 40 minutes or until the topping is brown.
  1. Low histamine: replace strawberries with apples, pears or blueberries.
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