Ingredients:
1.5 Cups strawberries cored and sliced
2 Tablespoons butter, whipped cut into small pieces, cold
1 Tablespoon oil, canola
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Directions:
Preheat oven to 375 degrees.
In a large bowl, whisk together the 1/2 cup raw sugar, 1 1/2 tbls cornstarch and a pinch each of cinnamon and salt. Toss in the berries and gently mix to coat. Add the lemon zest and juice and divide the filling among 6 ramekins. Put the ramekins on a rimmed baking sheet and bake until the berries are hot and bubbling on the edges, 22 to 24 minutes.
Make the topping:
In a bowl, whisk together the flours, 2 tbls of raw sugar, baking powder, baking soda, and pinch of salt. Cut in the butter using a pastry butter or fork until the butter pieces are the size of small pebbles. In a small bowl, combine the buttermilk and oil. Add to the dry ingredients and stir until just moistened.
Remove the ramekins from the oven and increase the oven temperature to 400 degrees. Spoon about 2 tablespoons of the topping over the berries (in each ramekin). Sprinkle with turbinado sugar. Bake until the berries are bubbling and the topping is golden brown and cooked through, 15 to 18 minutes. Remove from the oven and let cool for 20 minutes before serving. |