Cobbler #5

Hey all. Sorry it's been so long since I've posted, I've been off traveling the world (and will hopefully have some recipes from that which I will post).

Last night I tried making cobbler again, using a recipe basically identical to #2 (with the exception that now I've added almonds). I really measured out the filling this time, and it was:
2 overflowing cups of frozen whole (tops removed) strawberries
1/4 c water
3 T cornstarch
1/2 c sugar
one big squeeze (~2 T) lime juice (lemon juice would work too, lime juice is what I had)

Put all the ingredients on a stove and bring to a boil, cook until strawberries are thawed through.

For the cobbler topping, I used the same technique as before:
3/4 c flour
1/2 c sugar
3/4 c milk
1 t baking powder
pinch of salt
4 T butter
Mix dry ingredients, add milk and mix until smooth. Pour melted butter on the bottom of the bread pan, then add topping, then add strawberries, then bake for 40 min at 350F.

However, I've said before I wanted to give this more texture, so this time I tried adding slivered almonds to the top. I sprinkled them on top of the strawberry mixture.

I had three problems with this result:
-First, I think the strawberries did not get evenly distributed. I noticed that the fist piece was pretty much all dough. I think in the future I need to be more careful about spreading them out so that the edges of the bread pan get some too.
-Second, the almonds didn't stay on the top, but instead sank into the dough, just above where the strawberries were (though they were integrated into the crust slightly).
-Last, and most important, the almonds actually gave too much texture. When you bit into it, you expected this really soft filling, but instead occasionally got these sharp almonds sticking you in the top of the mouth. So, I think I'm going to scrap the almond idea, and possibly try the Mad Coyote Joe recipe for texture.