Gluten free strawberry cobbler is the perfect spring dessert or breakfast dish. Made with a sweet warm strawberry filling and a moist biscuit topping. Pair with your favorite ice cream for an irresistable treat.
We recently went strawberry picking at a local organic farm nearby and managed to come home with over 13lbs of fresh strawberries.
I think my husband is still processing the cost of it all and I tried to remind him it was more about the experience, but I’m not sure if he took the bait on that or not. So I quickly started brain storming what I could bake to help him forget all about his troubles. Gluten Free Strawberry Cobbler instantly came to mind.
I honestly haven’t made a cobbler in years and the last time I did we were not yet a gluten free/dairy free family. So needless to say, it wasn’t exactly a healthy cobbler.
I immediately thought of my Easy Paleo Pie Crust for a topping. In terms of flavor and texture I thought this might be perfect along with a fresh strawberry filling. With a few tweaks, it proved to be just perfect.
For the filling I used fresh strawberries, local honey, coconut oil and tapioca flour to get that pie filling texture I was looking for. You can also use coconut flour, cassava flour or any other gluten free flour. You just need a little bit to help thicken up the filling as the strawberries begin to cook.
I did use my cast iron skillet to make this dish, but you certainly don’t have to. Just use whatever baking dish you’ve got on hand and I promise it will turn out great.
What I love about this gluten free strawberry cobbler recipe is that it’s healthy, easy to make and so versatile. You can use blackberries, raspberries, blueberries, or peaches and it will be delicious every time you make it.
And I have to admit…it’s also great for breakfast.
CAN I MAKE THIS IN ADVANCE?
Yes! Another reason this is a new favorite dish in our house. If I know company is coming I can prepare my ingredients ahead of time and just combine them right before baking. You can also store this dish in the refrigerator after its been baked and it will keep for several days.
WHAT PAIRS WELL WITH STRAWBERRY COBBLER?
Goodness, well just about anything. Fresh homemade ice cream. slices of fresh fruit, warm coffee or even just a glass of fresh tea.
HOW DO YOU KNOW WHEN THE COBBLER IS DONE?
The filling will begin to bubble and the crust should start to turn a light shade of golden brown. I’m terrible about timing recipes, I just go by apperence and a “gut feeling” that its time to check it.
TOOLS YOU MAY NEED:
- Large Bowl
- Cast Iron Skillet or Baking Dish
- Ice Cream Scoop
- Metal Spatula
GLUTEN FREE STRAWBERRY COBBLER INGREDIENTS
STRAWBERY COBBLER TOPPING:
- 2 1/2 Cups Almond Flour
- 1/4 Cup Melted Coconut Oil
- 2 Eggs
- 2 TBS Almond Milk
- 1/2 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3 TBS Maple Syrup (or honey)
STRAWBERRY COBBLER FILLING
- 2lbs Fresh Organic Strawberries Sliced
- 1/4 Cup Honey (or maple syrup)
- 2 TBS Coconut Oil
- 3 TBS Tapioca Flour (Cassava/Coconut/GF flour works too)
- 1tsp Vanilla Extract
HOW TO MAKE GLUTEN FREE STRAWBERRY COBBLER
Step 1. Start by preheating your oven to 400 degrees.
Step 2. Combine the ingredients for the filling in a large bowl and transfer to your cast iron or 9×13 baking dish
Step 3. Combine ingredients for your topping in a large bowl and using either an ice cream scoop or your hands, begin to place the crust topping over the strawberry filling. You can either leave them like drop biscuits or you can use the back of a spoon to smooth them out and cover the entire surface like I do in my Chicken Pot Pie recipe.
Once you have placed the topping over the filling, simply bake for approximatly 20 minutes or until golden brown.
Let cool slightly and serve with warm coffee or your favorite ice cream.