- 1 c water
- ½ c organic cane sugar
- 1 tbsp arrowroot powder
- 16 oz fresh strawberries, rinsed, tops removed and sliced in half
- 1 c unbleached white, or whole wheat pastry, flour (or a combination)
- 2 tsp baking powder
- 1/3 c rolled oats
- 3 tbsp brown sugar
- ½ tsp kosher salt
- 4 tbsp (1/2 stick) vegan butter
Preheat oven to 400°F; butter a medium-size baking dish (8x8" or a 9" pie pan) and set aside.
In small saucepan, whisk together water, sugar and arrowroot over medium heat until sugar dissolves and sauce thickens.
Add strawberries and coat well. Simmer on low heat until berries soften slightly, about 3 minutes. Pour berry mixture into baking dish.
To make cobbler topping: sift flour, baking powder, oats, brown sugar and salt together in a medium bowl.
Spoon cobbler mixture over strawberries. Bake in oven for 40-45 minutes, until topping crusts over and gets firm.
Substitution: If you don't have arrowroot on hand, substitute 2 ¼ tsp of corn starch.