Strawberry Cobbler, Light and Neat
Soft fruit, golden crust, and candied lemon almonds
On a warm afternoon at the Farmers Market, when strawberries are at their peak and the tables are lined with more than you planned to carry home, cobbler feels less like a recipe and more like a return. Light falls a little differently here—softer, slower—and the ingredients seem to ask less of you.
This version keeps the spirit of the original—soft fruit, golden crust—but lightens the structure. Honey replaces refined sugar, almond and rice flour bring a delicate texture, and the fruit is allowed to lead, just as it was found.
Baked in a single dish and served straight to the table, it’s familiar, but more considered.
Strawberry Mixture
3 cups fresh ripe strawberries, hulled and diced
⅓ to ½ cup honey (depending on sweetness of fruit)
Zest and juice of 1 lemon
1 tbsp cornstarch
1 tbsp Grand Marnier
Cobbler Crust
1 cup rice flour
¼ cup almond flour
2 1/2 teaspoons baking powder
½ teaspoon sea salt
¼ cup honey
1 cup almond milk, gently warmed
1 teaspoon bourbon vanilla extract
8 tablespoons unsalted butter, cold and cut into small cubes
Lemon Candied Toasted Almonds
½ cup sliced almonds
2 tbsp sugar (or honey for softer finish)
zest of 1 lemon
iny pinch salt
optional: 1 tsp lemon juice (very light)
Ingredients
Prep
Preheat oven to 375°F.
Lightly butter a baking dish.
In a bowl, combine strawberries, honey, lemon zest, and lemon juice. Toss gently and let sit while preparing the crust.
In a separate bowl, whisk together rice flour, almond flour, baking powder, and salt.
Method
Cobbler
Add honey, warm almond milk, and vanilla to the dry ingredients. Stir until just combined. Do not overmix.
Gently fold in the cold butter cubes, pressing lightly so the mixture forms a thick, slightly textured batter.
Pour the strawberry mixture into the prepared baking dish. Spoon the cobbler batter over the top in an even layer, leaving a few natural gaps for the fruit to rise through.
Finish
Bake for 35–40 minutes, until the top is golden and the fruit is bubbling at the edges.
Let rest for 10–15 minutes before serving and top with a cluster of almonds to finish each plate.
Lemon Candied Toasted Almonds
Toast first (important)
Dry pan, medium heat
Stir until just golden
Remove immediately
Build the glaze
Same pan, low heat
Add sugar (or honey)
Let it melt slightly
Add lemon
Stir in zest (tiny splash lemon juice if using)
Coat almonds
Return almonds to pan
Toss quickly until glossy + coated
Set
Spread on parchment
Let cool → they crisp up