This gluten free strawberry cobbler is the perfect summer dessert. It has a sweet filling made with fresh strawberries, maple syrup and lemon that's topped with an almond flour biscuit-like topping. This cobbler recipe is gluten free, dairy free, paleo and vegan friendly.
There's nothing better tasting than fresh strawberries on a hot summer day! And this gluten free strawberry cobbler is the perfect way to use up ripe strawberries from your local supermarket or berry picking at the farm (which I'm hoping to do with my kids this year).
This cobbler has a gooey, lightly sweetened strawberry filling made with fresh strawberries, maple syrup and lemon juice. The filling is topped with an almond flour biscuit-like topping. Which, is somewhere between a biscuit and a sugar cookie.
While I'll typically opt for chocolate themed desserts, this healthy strawberry cobbler has won me over! And be sure to try it chilled - the flavors are even better after sitting in the fridge overnight.
Why You'll Love this Strawberry Cobbler
- gluten free and grain free - has an almond flour topping
- paleo friendly - made with healthy, minimally processed ingredients
- vegan - no butter, no eggs, no animal products
- easy to make - you can make the filling and topping in one bowl, no complicated steps involved!
- low sugar - just a little maple syrup added (no refined sugar)
Ingredients
The full recipe for this gluten free strawberry cobbler can be found in the recipe card below, but here is a list of what you'll need:
- ripe strawberries - fresh works best, but you can defrost frozen strawberries instead
- maple syrup - just one tablespoon to sweeten the filling, and two for the almond flour topping. You can swap this for another liquid sweetener like honey.
- lemon juice
- vanilla extract
- tapioca starch (or arrowroot) - to thicken the filling and provide the proper biscuit texture
- salt - just a pinch to enhance the flavor of the filling and the biscuit topping
- almond flour - to make the almond flour biscuits. For a nut free version, swapping with tigernut flour should work.
- shredded coconut - to add flavor and texture to the biscuit topping.
- baking soda - so the biscuits slightly spread
- palm shortening - a great dairy free, paleo friendly butter alternative. You may swap this ingredient for real butter or vegan butter.
Instructions
This paleo strawberry cobbler is made by first making the filling, then the almond flour topping and lastly baking the cobbler. Here are the step-by-step instructions:
- Preheat Oven: preheat your oven to 350 degrees F.
- Make the Filling: Combine all filling ingredients, then place in a 7x11 inch or 8 inch square baking pan.
- Make the Topping: Combine the dry ingredients for the filling, then mix in the wet. Mix first with a spatula or fork, then use your hands to knead the dough.
- Assemble: Use a large cookie scoop to scoop the topping onto the filling and lightly press down with your hands to flatten.
- Bake: Bake the strawberry cobbler at 350 degrees for 40 minutes. The filling will be bubbling and the biscuits golden brown.
- Cool the cobbler: let the cobbler cool for at least 20 minutes before eating. You can enjoy the cobbler warm or chilled. The filling will thicken as it cools.
Tip: Although this cobbler can be eaten warm or cold, we love it best chilled. Cover the cooled cobbler and place it in the fridge overnight. Enjoy the following day with a scoop of ice cream or dollop of coconut cream.
Storage
You can either store the cobbler covered in the baking dish, or transfer it to a sealed glass container. Keep in the fridge for up to one week.
FAQ
I've tested this recipe with frozen strawberries, but prefer it with fresh. If using frozen, defrost the strawberries and pat them dry before making the filling.
You can swap the tapioca for arrowroot (I've tested this swap and it works well), but this ingredient cannot be omitted. It is important for texture purposes.
Yes, this strawberry cobbler is paleo friendly! Gluten free, dairy free and vegan too.
More Gluten Free Crisps and Cobblers
Looking for other recipes like this? Try these favorites from the blog:
Gluten Free Strawberry Cobbler (with Almond Flour)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: serves 6
Description
This healthy strawberry cobbler recipe is gluten free, dairy free, paleo and vegan friendly. It has a sweet strawberry filling and delicious almond flour topping.
Ingredients
Filling
- 4 cups fresh chopped strawberries (600g)*
- 1 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 ½ Tbsp tapioca starch (or arrowroot)
- ⅛ tsp salt
Topping
- 1 cup blanched almond flour (90g)
- ⅓ cup unsweetened shredded coconut
- ¼ cup tapioca starch (32g)
- ½ tsp baking soda
- ⅛ tsp salt
- ¼ up palm shortening (40g)
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Make the Filling: In a large mixing bowl, combine all of the filling ingredients. Mix with a spatula until the strawberries are well coated. Pour the strawberry filling into an 11x7 inch or 8 inch square baking dish.
- Make the Topping: In a large mixing bowl, combine the almond flour, shredded coconut, tapioca starch, baking soda and salt. Mix in the shortening and maple syrup. Mix first with a fork or spatula, then use your hands to knead the dough.
- Scoop the topping using a large cookie scoop. Place the topping over the filling and lightly press down with your hands. You should get 6 biscuits for the topping.
- Bake: place the cobbler in your preheated oven and bake at 350 degrees for 40 minutes. When done, the filling should be bubbling and the topping will be golden brown.
- Cool: cool the cobbler for at least 20 minutes before serving. As the cobbler sits, the filling will thicken. You can serve this cobbler warm or chilled. We prefer it chilled (set in the fridge overnight).
- Storage: Store covered or in an airtight container in the fridge, up to one week.
Notes
*Wash and cut off tops of strawberries. Then slice strawberries into ½ inch pieces. I recommend fresh strawberries, but frozen can work if necessary. Defrost frozen strawberries and pat dry before using.
Katie
My husband and I loved this strawberry cobbler recipe and we hope you all do too! Enjoy!