Gluten-Free Strawberry Cobbler

Almond Flour perfectly compliments fresh strawberries in this delicious Gluten Free Strawberry Cobbler. This Gluten Free Strawberry Cobbler is an easy to make, delicious dessert that everyone will love.

Serve warm, topped with a scoop of vanilla ice cream or freshly whipped cream. I love this strawberry cobbler cold with whipped cream, tastes like a strawberry shortcake!

Enjoy,

SiLLibake

Gluten-Free Strawberry Cobbler

Indulge in the sweet and comforting flavors of our Gluten-Free Strawberry Cobbler, a delicious treat that everyone can enjoy without compromising on taste or dietary needs.

What is a Cobbler?

A cobbler is a dessert made with fruit that's topped with a batter, either cake-like or biscuit dough, and baked. People often confuse fruit cobblers with fruit crisps, (or crumble). but they are different, although equally delicious. A crisp, usually has a topping containing oats and/or nuts combined with butter, flour and sugar.

Here's Why You'll Love This Recipe

• Fruit cobblers are an easy to make and delicious dessert.

• Almond flour perfectly compliments the strawberries and makes this a gluten-free cobbler.

• This recipe is perfection with fresh strawberries, but you can use frozen strawberries to enjoy this gluten free strawberry cobbler any time of the year.

• Strawberry cobbler is perfect when warm from the oven, but also delicious eaten cold. You MUST include a whipped topping!

•  You will get the best results if you use strawberries at their peak of ripeness. However, if you want to make this cobbler when strawberries aren't available, you can use frozen strawberries.

• Lemon Juice A touch of lemon juice balances the sweetness of the strawberries and brightens the whole recipe plus with help the strawberries retain their color.

• Cornstarch A little bit of cornstarch will thicken the juices from the strawberries slightly to form a lovely syrupy sauce.

• Sugar A small amount of sugar masticates (brings out the juices) of the strawberries. I prefer to use a raw cane sugar but you can substitute brown sugar or coconut sugar, monk fruit sweetener, maple syrup or honey. 

Topping Ingredients

The topping ingredients

• Almond Flour I use a finely ground almond flour for this gluten free strawberry cobbler. You can use almond meal instead. Almond meal has a coarser texture and contains the skins of the almonds. So if you use almond meal, your cobbler topping will have a different texture.

• Sugar A granulated sugar is perfect to sweeten the topping batter, and then before baking the cobbler, a little more sugar is sprinkled on the topping to give it a crisp exterior.

• Eggs Use large eggs and for best baking results, cold eggs is best

• Butter Use real butter, not margarine. The butter should be cold and cubed or crumbled.

• Baking Powder For leavening.

• Milk for this cobbler recipe, I used almond milk, but you can use any dairy or non dairy milk. Cold milk is best

How to Make It

Making strawberry cobbler with almond flour is really no different than using all purpose flour. However, because almond flour has more moisture than all purpose flour, it doesn't bind quite as well and for that reason I have added an extra egg.

1. Toss the quartered or halved strawberries in a baking pan with the sugar, lemon juice, cornstarch and vanilla. Set aside while you make the cobbler topping.

2. Whisk together the almond flour, baking powder, and sugar and salt.

3. Using your fingers or a pastry blender, cut the cubed butter into the dry ingredients until the mixture is crumbly. You don’t want large pieces of butter, try to create flat sheets of butter.

4. Whisk your eggs before adding to the mixture. Then slowly incorporate the milk. You may not need all the milk, add a little at a time.

5. Using a spoon or ice cream scoop, top the fruit with the batter evenly over the strawberry filling.  I like to do 9 scoops of batter.  Helps to portion out the cobbler

6. Bake until the topping is golden and the filling is bubbling

7. Serve warm or cold.  It will be easier to slice.

Recipe Tips

• Use ripe strawberries but not mushy.  We want the strawberries to retain the shape when baked.  Under ripe strawberries will not have the same texture or sweetness.

• To cut the strawberries, cut large strawberries into quarters and smaller strawberries in half.

• Use cold butter, cold eggs and cold milk for a lighter topping.

• Almond flour varies in coarseness by brand, which will affect the moisture levels. I use the Kirkland brand.  For this reason, add the milk in tablespoon increments, stirring between additions. The topping should resemble the texture of a drop biscuit

• I love using a medium ice cream scoop to place the batter on the strawberry mixture (I get 9 scoops), sprinkle the whole thing with sugar. A course sugar is better, you get that great crunch. You can skip this step, but doing it will give the topping a divine crispness and a nice golden color.

• Use a baking sheet under the pan to catch any spills from bubbling over.

• It is IMPORTANT to cover the cobbler with aluminum foil at the 15-20 min mark so the cobbler does not burn

• Serve warm, topped with a scoop of vanilla ice cream or freshly whipped cream. I love this strawberry cobbler cold with whipped cream, tastes like a strawberry shortcake!

Gluten-Free Strawberry Cobbler

PREP TIME: 10 MIN

COOK TIME: 40-45 MIN

SERVING: 9

Gluten-Free Strawberry Cobbler

This easy gluten-free strawberry cobbler recipe features a delightful mix of sweet, juicy strawberries with a delicious almond flour biscuit topping. Serve it warm with vanilla ice cream or cold with whipped cream!

Ingredients:

Filling

• Strawberries, 2 lbs (fresh or frozen) or whatever berries or stone fruit you like

• ¼ cup sugar (or less if your fruit is really sweet) Any sweetener will work

• 2 tablespoon lemon juice

• 1 teaspoon cornstarch (heaping teaspoon)

• 1 teaspoon vanilla extract

Topping

• 2 cups almond flour

• ½ cup sugar plus two tablespoons for top (add whatever granulated sweetener you like)

• 2 teaspoon baking powder gluten-free

• ½ teaspoon salt

• ⅓ cup butter cold and crumbled or cubed

• 2 eggs large, cold

• ¼ cup almond milk or any dairy milk, cold

   Instructions: 

1. Preheat the oven to 400°, butter a 9x9 ceramic dish

2. Combine strawberries, sugar, lemon juice, cornstarch and vanilla in a 9 inch square ceramic or glass baking pan and mix everything until the cornstarch disappears and spread evenly in the pan.

3.   In a large bowl, whisk together the almond flour, sugar, baking powder, and salt.

4.   Cut in the butter using a pastry blender or rubbing with your fingers until the mixture in crumbly. I like to cube the butter, toss in the almond flour and smash the butter with my fingers to create sheets of utter throughout.

5.   Whisk your eggs in a separate bowl before incorporating into flour mixture.

6.   Once your eggs are mixed through, add the milk a little at a time, stirring between additions, until the mixture becomes a sticky dough (you may not need all of the milk). You want a sticky wet mixture, but not too wet.

7.   Using an ice cream scoop or spoon, add 9 portions of the batter mixture over the fruit filling and sprinkle the top with two tablespoons of sugar

8.   Bake 40-45 minutes or until the filling is bubbling and the topping is golden. At the 15-20 min mark, loosely cover the cobbler with foil, this will prevent the biscuit portion from burning,

9.   Enjoy this Gluten-Free Strawberry Cobbler warm with vanilla ice cream or cold with whipped cream!

Storage:

Leftovers will keep in the refrigerator, covered, for up to 4 days.

Nutrition (Approximate): 1 serving

Calories: 266kcal | Carbohydrates: 41g | Protein: 3.2g | Fat: 9g |