Strawberry cobbler is made with simple ingredients and is bursting with sweet strawberry flavor!
While most cobblers are made with peaches (like in this reader-favorite peach cobbler recipe), this dessert shines with lots of vanilla, a biscuit-like topping with a sprinkle of organic cane sugar on top.
What’s the difference between a strawberry cobbler and crisp?
A cobbler has a more dense biscuit-like topping. And, a crisp is topped with a lighter topping like oats or streusel.
The topping for this recipe is a combination of:
Coconut flour
Arrowroot flour
Tapioca flour
Ground cinnamon
Organic cane sugar
Baking powder
Unsalted butter
2 organic eggs (or you can sub with my gelatin egg recipe)
Vanilla Extract
This combination of coconut flour, arrowroot flour and tapioca flour is one of my favorite grain-free to replace 1 cup of white flour.
The strawberry mixture is a combination of organic cane sugar, arrowroot flour, fresh strawberries and vanilla extract.
It’s best if you use fresh strawberries for this recipe. As the berries release their juices, this will combine with the arrowroot to create a thick fruit filling.
Can you make the cobbler in a cast iron skillet?
You can use either an 11×8-inch ceramic baking dish or a 12″ cast iron skillet.
The cobbler is best served warm and I love topping it with either heavy cream, whipped cream or homemade vanilla ice cream.
Strawberry Cobbler (Gluten-Free)
- Prep Time: 25
- Cook Time: 45
- Total Time: 70 minutes
- Yield: Serves 6
- Category: dessert
- Diet: Gluten Free
Instructions
Preheat the oven to 350ºF and adjust the rack to the middle position. Place the sugar, arrowroot and strawberries in a large bowl and gently toss to combine. Add the vanilla and gently mix to combine. Transfer the strawberry mixture to an 11”x7” baking dish.
Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Let the dough sit for 10 minutes.
Spoon dollops of the dough onto the strawberries and sprinkle with the remaining 1 tablespoon of sugar.
Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.
