With strawberry season here it only seems appropriate to make a strawberry dessert.
I love the crunch of the oats with the tender and juicy, almost marmalade like juice that occurs when you bake strawberries in the oven. This with some vanilla ice cream is a perfect spring treat to end a meal.
Yields 9-10 servings
2 lbs of strawberries - trimmed and halved
1 lemon - zested
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2/3 cup cane sugar
1/2 cup brown sugar
1 cup rolled oats
1/2 tablespoon ground cinnamon (optional)
3/4 cup + 2 tablespoons of all purpose flour
9 tablespoons unsalted butter - cubed
Preheat the oven to 350 degrees.
Clean the strawberries and pat dry.
Trim off the tops and halve the strawberries. Place them in a bowl with the lemon zest, 1/4 cup cane sugar, vanilla extract and sea salt.
Gently mix this together.
In a separate bowl, mix together all the dry ingredients.
Work in 7 tablespoons of butter.
Then pour this evenly over the strawberries.
Top with pieces of the remaining butter.
Bake in the oven for 40-55 minutes, depending on the cobbler crust.
You are looking for it to be golden.
Remove from oven allow it to cool for 15-20 minutes before servings.