There is just something magical about pulling a homemade cobbler made with fresh fruit out of the oven. The sweet, syrupy juices are bubbling, and the smell of that fluffy, buttery crust is heavenly. And it just cries to be enjoyed with a scoop of vanilla ice cream and a dollop of fresh whipped cream on the side -- just because.
We love this gut-friendly version of the classic strawberry cobbler! It features spelt, a form of wheat flour, buttermilk for a dash of tang [and probiotics], and lots of fresh strawberries.
What is Spelt
Before there was modern wheat, there was spelt. Spelt has been around for over 5,000 years and was a vital crop in Europe during the Middle Ages. But spelt is beginning to regain popularity.
Spelt flour can be purchased at some supermarkets and most health food stores. The flour can be used to bake highly textured and nutrient-rich bread, as well as pasta and baked goods.
Research suggests that spelt is a healthier alternative to conventional wheat. Spelt may help regulate metabolism, increase circulation, build strong bones, support immune health, and it’s great for keeping blood sugar and cholesterol level healthy.
Spelt is also a wonderful source of digestive-boosting fiber!
Other ingredients we love…
Strawberries contain vitamins, fiber, and antioxidant compounds called polyphenols. In fact, strawberries are among the top 20 fruits when it comes to antioxidant capacity. They’re also a low glycemic fruit, which makes them a tasty choice for supporting healthy blood sugar levels.
You’ve probably had buttermilk before in buttermilk pancakes, biscuits, or ranch dressing. The tangy, creamy liquid also contains some surprising health benefits—especially for your digestive health.
Buttermilk, like yogurt, contains probiotics which, you probably know, are essential for a healthy microbiome. And if you’re lactose intolerant, buttermilk is a lot easier to digest than standard milk.
Thanks to its high calcium levels, buttermilk is good for your bones, too.
Almond flour is low in carbs, packed with nutrients and has a slightly sweeter taste than regular flour. Almond flour is also thought to help lower “bad” LDL cholesterol levels and support healthy blood sugar levels. It’s also gluten free!
Some pro tips to get you started.
Not only is this recipe easy to prep and bake, but you can also easily customize it for your own tastes. For example, this recipe uses strawberries, but you can easily swap out for raspberries, blueberries, or any seasonal fruit of your choice. But whatever you decide, make sure you find the sweetest, best-quality berries from the market; their flavor is the foundation of this seasonal dessert.
If you can’t find spelt, you can easily substitute whole-wheat flour. Dough can be made up to 3 days ahead; wrap in plastic wrap, and store in refrigerator until ready to use.
Now, let’s get cooking!
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.
Prep time 15 minutes
Total time: 1 hour, 10 minutes
- 5 cups hulled fresh small strawberries, halved
- 1 cup plus 1 tablespoon spelt flour or whole-wheat flour, divided
- 1/3 cup plus 2 tablespoons sugar, divided
- 1/2 cup super-fine almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter
- 3/4 cup whole buttermilk
- 2 tablespoons turbinado sugar [“Sugar in the Raw”]
- Whipped cream and vanilla ice cream, for serving
- Preheat oven to 375°F. Toss together strawberries, 1 tablespoon spelt flour, and 2 tablespoons sugar in a 9-inch square baking dish until coated. Set aside.
- 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.
- Bake in preheated oven until topping is golden brown, 35 to 40 minutes. Let cool slightly, about 20 minutes. Serve warm with whipped cream and/or ice cream. Enjoy!