Strawberry Lemonade Cobbler

It's my favorite time of the month again! Secret Recipe Club time!  This month I got the honor of browsing recipes from The Healthy Jalapeno.  Laura lives in Connecticut, and is a self-proclaimed health nut.  She has so many amazing looking recipes, like her Skinny Baked Onion Rings with Basil Sauce, or her Tomato and Onion Casserole.   I really, really wanted to make her Chocolate Raspberry Ganache Tart, but sadly, another SRC member had already featured it.  I did go out and buy a tart pan though, so that recipe WILL get made!

I finally decided to make a dessert. Her Fresh Strawberry Lemonade Oatmeal Bars jumped out. I had everything I needed, and with whole wheat flour, they were not quite as sinful as they could be.  They are supposed to sit for 2 hours after baking, but we couldn't wait that long, so ours were more like a cobbler instead of bars. Same fantastic taste though! I loved the addition of lemon to add a brightness to the strawberries.  I did use coconut oil, but did not add flax seed.

Strawberry Lemonade Cobbler
'Vegan, Vegetarian, Dairy-free'
Time: 45 minutes
Yield: 16 servings

1 cup whole wheat flour
1/2 tsp salt
3/4 cup brown sugar, packed
3/4 cup Organic Kelapo Coconut Oil
2 cups oatmeal, rolled oats
1 tbsp organic finely ground flaxseed
2 1/2 cups strawberries, fresh, chopped
2 tbsp honey
1 tbsp lemon juice
1/2 tsp lemon zest
Kelapo coconut oil, for greasing pan

Preheat oven to 375 degrees. Coat a 9 X 13 baking dish with coconut oil or parchment paper. In a large bowl, combine flour, brown sugar and salt. With your hands mix in the coconut oil, oats and flax seed until well blended. Set aside 1 1/2 cups of the mixture for topping. Press the rest of the mixture firmly into the bottom of the baking dish.


For the filling mix strawberries, honey lemon juice and zest with a spatula until the fruit is well coated. Spread the mixture on top of the crust. Sprinkle the reserved topping over the filling. Bake for about 35 to 40 minutes, or until the top is golden brown. Let cool for 2 hours, cut into bars and refrigerate in an airtight container to store.

Enjoy with some whipped cream or ice cream on top for an additional treat!

Peach and Strawberry Cobbler

Peaches are not a huge hit in my house, but I like them. So, when the urge hits, I buy a whole bunch and try to eat them before they go bad! Last weekend, I bought some specifically for a cobbler. I also had strawberries, and wondered if I could put both fruits together.  I asked on Facebook, and the answer was Yes!

So, here is my cobbler. I used roughly 2 cups (1 pint) of cut strawberries and 6 peaches. When it came out of the oven it looked so pretty with its golden brown crust and red juice around the edges.  The only change I'll make next time is to make more topping.  The recipe here has the doubled topping amounts.


Peach and Strawberry Cobbler

2 cups sliced strawberries
6 peaches, skinned and sliced thinly
3/4 - 1 cup granulated sugar  (depending on sweetness of your fruit)
1 Tb flour
1 teas ground cinnamon
1/4 teas ground nutmeg
2 cups quick-cooking rolled oats
2 cups flour
1 1/2 cups packed brown sugar
1/2 teas baking powder
1/2 teas baking soda
1 cup butter, melted

Preheat oven to 350 degrees. Place the sliced fruit in a bowl. In a small bowl, mix the granulated sugar, 1 TB of the flour, the ground cinnamon, and the nutmeg.. Sprinkle over the fruit.Set aside.

In a large bowl, combine oats,  2 cups flour, brown sugar, baking powder, baking soda, and melted butter. Stir to combine, then place 1/2 of the mixture on the bottom of a 9x13 inch pan.  Spread the fruit over the top, and then crumble the rest of the topping evenly over the fruit mixture. Bake for 45 minutes, until the top is golden brown and the fruit is tender.

MUST serve warm with vanilla ice cream! :)

Enjoy!