This is another variation of my classic apple almond cobbler or peach almond cobbler. The fresh strawberries give out their natural sweet juices while baking with the apples and, combined with the ground hazelnut flour, make this cobbler absolutely sublime! I personally am going to be making this variation for our Thanksgiving feast!
Serves 8-10
Ingredients
FILLING
2 cups fresh strawberries, rinsed, hulled and halved
2 medium apples, peeled, cored, diced
2 Tbsp brown sugar
½ tsp cinnamon
1/8 tsp hazelnut extract
1 Tbsp whole wheat pastry flour
COBBLER TOPPING
½ cup ground hazelnut flour*
½ cup whole wheat pastry flour
½ cup rolled oats
2 Tbsp brown sugar
2 Tbsp (+ 1 tsp) regular smart balance or Melt Buttery Spread, room temperature
1 Tbsp lowfat kefir or buttermilk
*(you can also grind whole dry roasted unsalted hazelnuts instead). 
Instructions
- Preheat oven to 375
- Spread 1 tsp smart balance on a 9 inch pie dish.
- Combine all the FILLING ingredients in a bowl and place in pie dish.
- Mix all dry ingredients in a bowl.
- Add smart balance or Melt Buttery Spread and kefir or buttermilk to the dry mixture and work with your fingers to make into a crumbly mixture
- Sprinkle evenly over filling
- Bake in oven for 15-18 minutes, until the top is golden and the juices are sizzling.
This post originally appeared on cuisinicity.com.
