Strawberry Cobbler

Strawberry Cobbler
I love fresh strawberries, and they’re never better than in the summer. But they also get moldy. Like, really fast. In the time in takes me to carry them from the (reusable! Don’t use plastic bags) grocery bag to the fridge, two of them have gone fuzzy, and the rest are getting squishy. If you also bought a 5 pound box from Costco, because that’s what this country is all about, and you wouldn’t want to eat half of them raw anymore, make this cobbler. Its fat free, really easy, and delicious with vanilla ice cream or whipped cream, which would kind of cancel out the whole fat free thing.

2 pounds whole strawberries
1 cup flour
1/2 cup Greek yogurt
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk
Start by cutting the tops off of the strawberries, and quartering them. Don’t throw the tops away! Use them to infuse water or tea, throw them on your compost heap, or boil them down to get strawberry extract.
 Throw the cut strawberries into a bowl with the sugar, lemon juice, and vanilla. Let the strawberries sit and get juicy,
 while you mix the milk and yogurt in a separate bowl.
Throw in the flour, and whisk it up.
Meanwhile, the strawberries will be rich in color, and have gotten a bit juicy.
Turn them onto a greased baking pan,
and pour the batter on top.
 Bake at 375 for 35 minutes, and let it cool (or eat it warm, I don’t care).

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