Strawberry Pop-Tart Cobbler - PCOS-Friendly Recipe

Lunch

This Strawberry Pop-Tart Cobbler is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Lindsay Funston The icing is key.

Ingredients

5 c. chopped strawberries
1/2 c. Plus 1 tablespoon sugar
1 tbsp. corn starch
12 tbsp. cold butter, cubed, plus more butter for brushing baking dish
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. kosher salt
3/4 c. heavy cream, plus more for brushing biscuits
1 c. powdered sugar
2 tbsp. milk
Rainbow sanding sugar, for sprinkling

Instructions

Preheat oven to 375 degrees F. In a large bowl, toss strawberries with 1 tablespoon sugar and corn starch. Set aside.
Butter a 9-x-13" baking dish and pour in strawberries, making an even layer.
Make biscuit topping: In a large bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt. Add cubed butter and use your hands to work it into a dough. Add cream and work until sticky.
Top strawberries all over with tablespoonfuls of dough. Brush dough with heavy cream.
Bake until biscuit topping is golden and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour.
Let cool 30 minutes. When ready to serve, make icing: In a small bowl whisk together powdered sugar and milk until combined.
Drizzle icing all over cobbler topping and sprinkle with sanding sugar. Serve.

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Frequently Asked Questions

Is Strawberry Pop-Tart Cobbler good for PCOS?

Yes, this Strawberry Pop-Tart Cobbler recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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