It’s quick, easy and is the perfect spring & summer dessert! It’s taken to the next level thanks to a splash of Résonance Pinot Noir in the filling - making the strawberries taste even more fresh, vibrant and perfectly sweet!
1. Preheat the oven to 375°F and lightly grease a 9-inch pie dish.
2. In a large bowl, combine strawberries, Résonance Pinot Noir, coconut sugar, salt, and cornstarch. Pour into the prepared pie dish.
3. In a separate bowl, whisk together the flour, coconut sugar, baking powder and salt. Using your hand, press the butter into the dry ingredients. You want the butter to remain in relatively large chunks.
4. Pour the buttermilk into the dry ingredients and combine until it comes together into a sticky dough. Dollop over the strawberries until they’re mostly covered.
5. Bake for 35 minutes, or until the filing is bubbly and the top is golden brown.
6. Serve warm with fresh strawberries, vanilla ice cream and a glass of Résonance Pinot Noir!
