Yield: 10 servings
3 cups strawberries, hulled, larger berries cut in half
1/3 cup plus 2 tablespoons sugar
2 teaspoons finely grated orange zest
2 teaspoons cornstarch
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons almond flour
2 tablespoons all-purpose flour
Nonstick cooking spray
1. Preheat the oven to 375°F.
2. Put the strawberries, 1/3 cup of sugar, orange zest, and cornstarch in a bowl and toss to combine. Let the berries stand while you make the crumble topping.
3. Put the butter, almond flour, all-purpose flour, and remaining 2 tablespoons of sugar in a bowl, toss them together, and work the mixture with your fingers until it comes together in a loose dough.
4. Spray a 9- by 13-inch baking dish with nonstick cooking spray. Put the strawberries in the dish, using a rubber spatula to gently pat them down into an even layer. Sprinkle the crumble topping evenly over the strawberries.
5. Bake the cobbler until the topping is golden and the fruit is bubbling, about 45 minutes. Let cool slightly and serve warm.
Nutrition Facts (per serving): Calories 97, total fat 3 g (saturated fat 2 g, trans fat 0 g), cholesterol 6 mg, carbohydrate 17 g, protein 1 g, fiber 1 g, sodium 1 mg, sugar 14 g
From You Don’t Have to Be Diabetic to Love This Cookbook. Copyright 2009 by Tom Valenti and Andrew Friedman. Used by permission of Workman Publishing Co., Inc. New York.
All Rights Reserved.
Photography © 2009 by Ben Fink
Diabetes Health Monitor
December 2009/January 2010
Update: July 7, 2010
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