Healthy Strawberry Cobbler in MEC
This Strawberry Cobbler is cooked healthier in MEC and comes out more delicious. Berries are loaded with fiber, vitamin C, antioxidants and vitamin B, enriching this dessert. This dessert tastes so juicy and sweet. This recipe calls for one third of the fat compared to most recipes. Because of the non-stick nature of these pans, the additional fat called for in other recipes is not necessary.


Serves: 9 | Cooking Time: 25 min, Prep Time: 15 min
Ingredients:
- 4 cups strawberries (fresh or frozen)
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 2 Tablespoons butter or ghee, or just enough the grease the inside of the pot
For the batter:
- 1 cup unbleached all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- ground cinnamon (optional)
Directions:
- Preheat oven to 350 degrees F.
- Use butter or ghee to grease the inside bottom and inside sides of the MEC small pan.
- Next, mix dry ingredients for the batter: flour, sugar, baking powder, and salt in a separate bowl. Then, add milk to the dry ingredients and stir, just until combined. Pour batter into the pan.
- Then in the same bowl, add strawberries, sugar and zest, and stir to combine. Pour this mixture evenly on top of the batter in the small pan.
- Sprinkle with a little bit of cinnamon, if desired.
- Cover and bake at 350 degrees F for 25 minutes, or just until golden on top, and cooked through.
Enjoy served by itself, or with a scoop of ice cream.
Note: You can substitute with other berries, depending on what is available fresh.
1 Comment
Esther Greenfield said:
I think having my new clay pots will revive my desire to bake again. What a great way to use up leftover frozen fruit. Going to try this and my family will be happy to have desserts again.
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