Strawberry Cobbler, Light and Neat
A Southern classic—refined for a lighter table, with just enough crunch to keep things interesting.
On a warm afternoon at the Farmers Market, when strawberries are at their peak, cobbler feels less like a recipe and more like a return.
Light falls a little differently here—softer, slower—and the ingredients ask less of you.
This version keeps the spirit of the original—soft fruit, a golden crust—but lightens the structure. Honey and fresh lemon replace refined sugar, while almond and rice flour bring a more delicate crumb.
The fruit is allowed to lead, just as it was found.
Ingredients
Strawberry Mixture
3 cups fresh ripe strawberries, hulled and diced
½ cup honey (depending on sweetness of fruit)
Zest and juice of 1 lemon
1 tbsp cornstarch
1 tbsp Grand Marnier
Cobbler Crust
2 cups rice flour
1 cup almond flour
1 tablespoon baking powder
½ teaspoon sea salt
¼ cup honey
2 cups almond milk, gently warmed
2 teaspoons bourbon vanilla extract
12 tablespoons unsalted butter, cold and cut into small cubes
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 8 oz of 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 40 minutes, until the top is golden and the fruit is bubbling at the edges.
Add the remaining butter and return to the oven for 20 minutes more, until deeply browned.