Strawberry Cobbler
This ultimate springtime dessert makes the most of delicious strawberries. Be sure to give this cobbler enough cooling time to allow the strawberry filling to set.
I am so ready for spring and seeing strawberries on sale at grocery stores and markets lets me know warmer weather is just around the corner. April through June is peak strawberry season, which also means peak flavor season, so enjoy them now.
Beyond the sweet, juicy, deliciousness of strawberries, the nutrition geek in me always thinks about the nutritional benefits of a food. And, when it comes to strawberries, those benefits are impressive. Packed with vitamin C, potassium, folate, and dietary fiber, strawberries also provide health-promoting phytochemicals.
Phytochemicals are protective, naturally occurring compounds found in plant foods, like fruits, vegetables, and whole grains. Their job is to strengthen a plant’s immune system, helping the plant guard against destructive invaders (insects), disease, and excessive sun exposure. When eaten, these same phytochemicals may protect our bodies from damage that could lead to chronic diseases, such as cancer and heart disease.
Strawberries contain anthocyanins, phytochemicals that give fruits and vegetables their vibrant red, blue, and purple hues. Anthocyanins may help dilate arteries, make blood vessels more elastic, help lower blood pressure, and reduce inflammation.
Research seems to suggest that phytochemicals work together (synergistically) with other nutrients and compounds in food to enhance health and protect us from disease. For example, a bowl of strawberries delivers anthocyanins along with a multitude of other beneficial nutrients. This is likely one reason why eating whole foods, rather than taking a dietary supplement, is linked to lower chronic disease risk.
Strawberries are highly perishable, so store them in the refrigerator immediately and eat within two to three days. Do not wash them until ready to use.
To your health,
Darlene
STRAWBERRY COBBLER
Yield: 8 servings
Prep: 15 minutes
Ready: 1 hour
INGREDIENTS
Strawberry mixture
1/3 cup granulated sugar
2 tablespoons corn starch
1 teaspoon lemon zest
5 cups sliced fresh strawberries (about 1 1/2 pounds)
Biscuit mixture
1 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
2 tablespoons spreadable butter and oil blend (such as Challenge Spreadable Butter)
1/2 cup low-fat buttermilk
Remaining ingredients
Vegetable oil cooking spray
1/2 tablespoon granulated sugar
3 tablespoons slivered almonds
DIRECTIONS
Preheat oven to 375 degrees. To prepare strawberry mixture, in a small bowl combine 1/3 cup sugar, corn starch, and lemon zest. Pour over strawberries, toss and let stand 10 minutes. Coat a 9-inch pie plate with cooking spray. Pour strawberry mixture into pie plate and bake in preheated oven for 20 minutes.
To prepare biscuit mixture, in a separate bowl combine flour, 1/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter and oil blend into flour mixture. Add buttermilk and stir until just combined (mixture will be fairly soft).
Remove strawberries from oven following the 20-minute bake time and drop spoonfuls of biscuit batter evenly over the top. Sprinkle biscuits with 1/2 tablespoon sugar and almonds. Return to oven and continue to bake for 20 to 25 minutes, or until biscuits are golden brown and filling begins to bubble.
Nutrition Information per Serving
190 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 5 mg Cholesterol, 191 mg Sodium, 36 g Total carbohydrate, 2 g Dietary fiber, 19 g Total sugars, 15 g Added sugars, 3 g Protein, 0 mcg (0%) Vitamin D, 58 mg (4%) Calcium, 1 mg (6%) Iron, 141 mg (4%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
