Strawberry Cream Cheese Cobbler

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After Easter, I have reaffirmed that: cooking is in my blood. Going to my Grandma and Grandpa Paulin’s means: Gluten-Free. After my grandma sounded off on box cooking, I knew we were of the same mind when it comes to food. Cooking from a box is not cooking and it is not homemade (at least to me). I remember my friend telling me she made a homemade cake. Did it come in a box? Yes. Oh, what is happening to this world? To me cooking is an art. A skill. It is soulful. It’s self-expression. Today’s world of convenience, instant gratification, and busyness, are killing the art of cooking. Thank you to my grandma’s and dad for teaching me the value of taking time to make a meal. To enjoy the process. To put love into my food. One of my grandma’s favorite things to make for my grandpa right now is this Strawberry Cream Cheese Cobbler (which I have tweaked a little bit here and I know it is not Paleo, which is why I didn’t tag it as such-but occasionally I like cream cheese). It was quick and easy to assemble too!

Strawberry Cream Cheese Cobbler

1/2 cup grass-fed butter, coconut oil, ghee
1 egg, lightly beaten
1 cup coconut milk
1 cup coconut flour
1/2 t. xanthan gum
1 cup coconut sugar
2 t. baking powder
1/2 t. salt
2 quarts strawberries, washed & topped
4 oz. cream cheese, cut in small pieces

Let’s Make it Happen:

Preheat oven to 350.

Melt butter (or whichever fat you’re using), pour into 9 x 13 glass baking dish.
In a small bowl mix egg, milk, flour, sugar, baking powder and salt; pour over butter but do not stir.

025Add strawberries over the batter in a single layer as much as possible.

027Sprinkle cream cheese pieces over strawberries. Place in oven and bake for 45 minutes until top is golden brown and edges are bubbling. Crust rises up and around fruit; fruit will pop up a little out of top. Sit down together and enjoy!

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