This Mint and Strawberry Cobbler recipe is a great go-to when you are looking for a healthy party dessert to share. I find cobblers to be delightfully perfect for any rustic occasion. This recipe does not use nuts. If you have a problem with coconut, feel free to substitute using tiger nut flour (it’s not a nut in spite of its name) in lieu of the coconut flakes.
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.
Author: Magdalena Wszelaki
Serves: 4 to 6
Ingredients
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
- Preheat the oven to 350F.
- Combine all the filling ingredients and toss to evenly cover the strawberries. Place in the cast iron skillet or baking dish.
- 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.
- Spread the crumble evenly on top of the strawberries.
- Bake for 30 to 40 minutes or until the topping is brown.
Modifications:
- Low histamine: replace strawberries with apples, pears or blueberries.
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I heard you are not supposed to eat strawberries with thyroid problems?
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