Can I use frozen strawberries?

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.

Do I have to use tapioca starch?

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.

Is this cobbler paleo?

Yes, this strawberry cobbler is paleo friendly! Gluten free, dairy free and vegan too.

Gluten Free Strawberry Cobbler (with Almond Flour)

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

Scale

Filling

4 cups fresh chopped strawberries (600g)*
1 Tbsp maple syrup
1 Tbsp lemon juice
1 tsp vanilla extract
1 1/2 Tbsp tapioca starch (or arrowroot)
1/8 tsp salt

Topping

1 cup blanched almond flour (90g)
1/3 cup unsweetened shredded coconut
1/4 cup tapioca starch (32g)
1/2 tsp baking soda
1/8 tsp salt
1/4 cup palm shortening (40g)
2 Tbsp maple syrup

Cook Mode Prevent your screen from going dark

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 1/2 inch pieces. I recommend fresh strawberries, but frozen can work if necessary. Defrost frozen strawberries and pat dry before using.