1 qt. frozen strawberries
1 1/2 c. flour
2 c. sugar or sweeten to taste
1 stick butter
Milk (amount to be determined when mixing batter)
Cinnamon (to be added at final stage for appearance and taste)

Using frozen strawberries (quart freezer bag), empty strawberries into an open cooking pan and add 2 or 3 cups of water, enough to cover the strawberries about half way (too much water at this stage will make the cobbler too juicy). Warm the berries on medium heat to thaw.

While the strawberries are thawing, prepare the next stage of the cobbler. Melt 1 stick butter in pan (approximately 11x17 inches) over low heat, on top burner.

Next, mix flour and 1/2 cup sugar in a bowl with milk, using enough milk to make the batter thin enough to pour, about like pancake batter. Pour this batter into the pan with melted butter.

Have strawberries thawed and hot; add 2 cups sugar to the berries and dissolve the sugar. Pour berries into the pan with butter and batter. Let bake in the middle level of oven at 375 to 400 degrees until dough comes to the top. Sprinkle with cinnamon. Let brown on top in oven. Remove from oven and cool slightly. Best when served warm.