Strawberry-Buttermilk Cobbler

A mixture of spelt and almond flours, gently combined with cold butter and creamy buttermilk, creates tender, fluffy biscuits that cover this juicy strawberry cobbler filling. Use the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert.

PHOTO: EVA KOLENKO

Active Time:

15 mins

Total Time:

1 hr 10 mins

Yield:

6

Ingredients

• 5 cups hulled fresh small strawberries, halved

• 1 cup plus 1 tablespoon spelt flour (such as Arrowhead Mills) (about 4 1/2 ounces) or whole-wheat flour, divided

• 1/3 cup plus 2 tablespoons cane sugar or granulated sugar, divided

• 1/2 cup super-fine almond flour (such as Bob’s Red Mill) (about 1 3/4 ounces)

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

• 6 tablespoons cold unsalted butter (3 ounces)

• 3/4 cup whole buttermilk

• 2 tablespoons turbinado sugar

• Whipped cream or vanilla ice cream, for serving

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Directions

1. Preheat oven to 375°F. Toss together strawberries, 1 tablespoon spelt flour, and 2 tablespoons cane sugar in a 9-inch square baking dish until coated. Set aside.

2. Stir together almond flour, baking powder, salt, remaining 1 cup spelt flour, and remaining 1/3 cup cane sugar in a medium bowl. Grate cold butter using largest holes of a box grater into spelt flour mixture. Using clean fingertips, toss together spelt flour mixture and butter. Gradually add buttermilk, mixing together using fingertips until dry ingredients are just moistened. With lightly floured hands, shape dough evenly into 6 (1/2-inch-thick) patties. Arrange patties evenly on strawberry mixture in baking dish; sprinkle with turbinado sugar.

3. Bake in preheated oven until topping is golden brown, 35 to 40 minutes. Let cool slightly, about 20 minutes. Serve warm with whipped cream or ice cream.