Strawberry Cobbler

Marilyn made this with frozen strawberries from our garden and used Splenda instead of sugar and it turned out real good. It wasn't as sweet as normal cobbler, but it was just right. Delicious. We topped with whipped cream.

From the kitchen of: Marilyn. Original site: HERE

INGREDIENTS

Fresh Strawberries - 4 Cups, Quartered (Marilyn used frozen)
Sugar - 1/3 Cup (Marilyn used Splenda and a little less than it called for)
Fresh Lemon Juice - 1/2 Teaspoon
Instant Tapioca - 1/4 Cup (Because frozen berries had more liquid, Marilyn doubled this)
Topping:
- All-Purpose Flour - 1 Cup
- Sugar - 1/4 Cup (Marilyn used Splenda and a little less than it called for)
- Brown Sugar, Firmly Packed - 1/4 Cup (Marilyn used a little less than 1/4 cup)
- Baking Powder - 1 Teaspoon
- Salt - 1/2 Teaspoon
- Cold Unsalted Butter, Cut Into Small Pieces - 6 Tablespoons
- Boiling Water - 1/4 Cup
Sugar Topping:
- Sugar - 1 1/2 Tablespoons (Marilyn left this out completely and it was still delicous)

INSTRUCTIONS

Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray.
Rinse the strawberries, let whole berries dry, then slice in half or quarters.
In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish.
Meanwhile, in a medium bowl,mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the bowl and stir just until the mixture comes together.
Drop the topping dough by the large spoonful evenly over the fruit mixture. Evenly sprinkle the top of the dough with 1 1/2 Tablespoons of sugar. (optional)
Place the baking pan on a cookie sheet and bake in the preheated oven for about 35 minutes, or until the topping is cooked through and golden and strawberries are tender.
We topped with whipped cream.