4 Cups, Quartered Fresh Strawberries
1/3 Cup Sugar Beth used Splenda
1/2 Teaspoon Fresh Lemon Juice
1/4 Cup Instant Tapioca
1 Cup All-Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar, Firmly Packed Beth used Spenda Twin
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
1/4 Cup Boiling Water
1 1/2 Tablespoons Sugar
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 boil 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.
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.