… left me with slightly more strawberries than I intended to eat and a pound of ground bison.  The bison went quickly, and the strawberries followed suit… all the way up until the last pint or so.  Those just sat in the fridge for days.  I would open the door to get milk for my cereal in the morning, contemplate for a few moments whether I wanted to add strawberries to my bowl, notice their many bruises, and shut the door with only a gallon of milk in hand.  There’s something so very unappetizing about fruit that is past ripe.

This recipe was my attempt to deal with that.  The basic cobbler recipe (this minus the cinnamon) is something I got from Rebecca.  Where it came from before that, I cannot say.  I added the cinnamon because cinnamon and strawberries are on of the best food combos of all time… right up there with orange juice and cheez-its.  Don’t judge.  We served with strawberry ice cream, another excellent food combo.  Enjoy!

Photo by Nathan Clendenin

Strawberry Cobbler:

• Strawberries
• 1 stick butter, melted (8 Tablespoons)
• 1 c. sugar
• 1 c. flour
• 1 c. milk
• 1 Tbs. cinnamon

Preheat oven to 375.  Chop up strawberries.  Set aside.  Mix remaining ingredients.  Pour into a greased 13 x 9 pan.  Place the strawberries over the batter.  Bake 35ish minutes or until golden brown.