This small batch gluten free strawberry cobbler is your answer to the best strawberry dessert! The easy recipe features fresh strawberries that bake into a luscious filling, and a buttery gluten free cobbler topping that is delicately sweet. Served in cute mini baking dishes, this sweet summer dessert is perfect for two!
Gluten Free Strawberry Cobbler
Summer is the time for cobblers. Well, anytime is really. But, when fresh fruit is in season I’m all about making it into an easy, flavor-packed dessert. That is what fruit cobblers are all about: easy, fruit is the star, no-fuss desserts.
Another thing about cobblers – they are very versatile. Really, any fruit can be transformed in this gooey, indulgent dessert. Take the stone fruit chocolate cobbler, white peach gluten free cobbler, and even the tropical crisp, for example. Each take on a totally different personality based on the fruit!
Why You’ll Love This Strawberry Dessert
- Easy to make – A few ingredients, minimal effort, and some super cute baking dishes are all this strawberry dessert needs.
- Gluten free – The cobbler topping is made gluten free with an almond flour blend that tastes so good, you won’t know it’s gluten free!
- Refined sugar free – We use maple syrup to sweeten the filling and the cobbler topping.
- Small batch – This recipe is easily doubled if you want to enjoy more strawberry deliciousness. However, it does make the sweetest little dessert for two!
- Luscious, bubbly filling – When strawberries bake, they take on a vibrant roasted flavor. The filling is perfectly jammy with flavorful chunks of strawberry.
Ingredients & Substitutions For Strawberry Cobbler
Ingredients
- Fresh Strawberries – I always recommend fresh fruit when it is in season. Especially for this cobbler, the fresh strawberries will retain some texture when baked. Alternative – frozen strawberries can work, just note they make bake up softer.
- Maple Syrup – We use pure maple syrup in the filling and cobbler. I like the buttery caramel flavor it adds. Alternative – Honey would be delicious. And any sweetener you prefer. Swap 1:1.
- Lemon Juice – Keeps the strawberries vibrant.
- Almond Flour – Almond flour adds, structure, texture, and flavor to the gluten free cobbler. I recommend blanched almond flour because it is ground finer and without the skins. Without totally changing the recipe and ratios, I can’t offer an alternative.
- Arrowroot Flour – Arrowroot combines with the almond flour to make the topping soft and tender. Alternative – swap in tapioca flour 1:1.
- Coconut Flour – Coconut flour supports the texture of the topping by balancing the liquid ingredients. It is absorbent and makes it easier to bake with ingredients like maple syrup. Alternative – You can omit, just not the cobbler topping may bake more like a cake.
- Tapioca Flour – Tapioca flour gives the cobbler a slight chew and appealing texture. We also use it as a thickener in the filling. Alternative – in the filling, you can swap in cornstarch. In the cobbler topping, swap in arrowroot 1:1.
- Baking Powder – To give the cobbler a little lift and texture.
- Salt – Salt is wonderful to balance and enhance flavors.
- Unsalted Butter – Butter is what makes the topping soft and a great flavor.
- Milk – Just a little milk to add lightness to the topping. Any milk – even non-dairy – will work.
- Vanilla Extract – For flavor! Alternative – omit or swap in almond extract.
Baking Equipment
- Mixing Bowls
- Small Casserole Dishes – The small casserole dishes I use are linked in the recipe. Though, any baking dish will work just fine.
- Baking Sheet – When baking with small dishes, I like to set them on a baking sheet just to make in and out of the oven easy.
Gluten Free Cobbler Topping
First and foremost, the topping on this cobbler does not taste gluten free. We use a flavorful blend of gluten free flours: almond flour, arrowroot flour, coconut flour, and tapioca flour.
When combined, they bake into a soft biscuit-like topping. And to ensure we get a super tender cobbler, cold butter keeps the dough buttery and light.
And because this a more rustic dessert, we don’t have to worry too much about the perfect rise (like a cake), or spread (like a cookie).
SMall Batch Strawberry Gluten Free Dessert
I have a delicious collection of strawberry desserts on the blog: like the popular small batch strawberry cupcakes and dairy free strawberry ice cream. And now, this gluten free strawberry cobbler can join the gf strawberry club alongside the mini strawberry shortcake cake!
And like almost all the recipes on the blog, this one is designed as a smaller batch. The recipe yields a healthy portion for two people. But you may want a larger batch – which is easy to do! – after you enjoy your first spoonful of the bubbly strawberry filling!
Tips For Success
- Use fresh strawberries – If for nothing else, to retain some texture of the strawberry when baked.
- Chop the strawberries into quarters – I recommend quartering the strawberries to ensure you have a healthy, larger strawberry bite.
- Tapioca (or cornstarch) make the filling thicker – You can omit the tapioca in the filling, it just may not bake up as jammy.
- Sprinkle coarse sugar on top – This isn’t necessary, but a little coarse sugar (like Turbinado), will give the gluten free cobbler topping a delicious texture.
- Use a baking sheet – If using smaller ramekins or dishes, placing them on a baking sheet will make getting them in and out of the oven easier.
- Cover with foil if browning too fast – The cobbler topping may bake a little faster than the filling. If this happens, loosely cover the cobblers with foil.
- Serve in the baking dish – Especially if they are as cut as the ones below!
- Top with ice cream – The dessert is delicious enough to stand on its own. But a little ice cream or homemade whipped coconut cream is always a good idea!
FAQ’S: How To Make Gluten Free Strawberry Cobbler
Yes! The recipe is easily doubled or tripled.
They will, but they may bake up softer than a fresh strawberry. If using frozen, no need to thaw.
I have not tested it, but you can try and let me know! I find the 1:1 blends bake much drier than my almond flour blend, so you may want to add another tablespoon of butter.
You certainly can! Any fruit will work. Just be mindful of bake times as some fruit may not take as long to get bubbly.
Good question! The answer likely deserves its own post, but for the sake of having to hear me explain, check out this article!
Gluten Free Strawberry Cobbler
Equipment
- 2 Small Casserole Dishes
- 1 Baking Sheet Unlined
Ingredients
Cobbler Topping
- 6 tablespoons blanched almond flour
- 3 tablespoons arrowroot starch/flour
- 1 tablespoon tapioca starch/flour
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, cold and cut into cubes
- 2 tablespoons pure maple syrup (or any sweetener of choice)
- 2 tablespoons milk, any kind
- ½ teaspoon vanilla extract
Strawberry Filling
- 12 ounces fresh strawberries, cut into quarters
- 2 teaspoons tapioca starch/flour (or corn starch)
- 3 tablespoons pure maple syrup (or any sweetener of choice)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Instructions
Cobbler Topping
- In a medium mixing bowl, add the flours, baking powder, and salt. Stir to combine.6 tablespoons blanched almond flour, 3 tablespoons arrowroot starch/flour, 1 tablespoon tapioca starch/flour, 1 tablespoon coconut flour, ½ teaspoon baking powder, ¼ teaspoon salt
- Add the butter cubes to the flour mix. Cut the butter into the flour using your fingers or two forks, until the mix resembles coarse sand. Pour the maple syrup and milk over the top and mix the dough with a spatula until no dry streaks remain.2 tablespoons unsalted butter, cold and cut into cubes, 2 tablespoons pure maple syrup, 2 tablespoons milk, any kind, ½ teaspoon vanilla extract
- Refrigerate the dough while you prepare the strawberry filling.
Strawberry Filling
- Preheat the oven to 375F degrees and adjust the oven rack to the middle position.
- Hull the strawberries and cut into quarters. Add the strawberries to a medium mixing bowl. Add the tapioca flour, maple syrup, and lemon juice. Stir to combine and coat the strawberries. Note – Cut the strawberries in any size or shape you prefer. Just don't cut too small or they will bake down into jam!12 ounces fresh strawberries, cut into quarters, 2 teaspoons tapioca starch/flour, 3 tablespoons pure maple syrup, 1 teaspoon lemon juice
- Portion the strawberry filling equally into the 2 baking dishes – including the fruit juices. Using a cookie scoop or spoon, portion equal amounts of dough on top the strawberry filling. Optional – Sprinkle large/coarse sugar – like Turbinado – over the top of the cobbler topping.
- Place the baking dishes on the baking sheet (like a quarter-size baking sheet) and bake for 30 to 35 minutes, or until the strawberry filling is bubbling and the cobbler topping is golden brown. Note – If the cobbler topping is baking faster than the filling, loosely cover the top of the cobblers with a piece of aluminum foil.
- Cool the cobblers in the baking dishes set on a wire cooling rack for a few minutes. The cobblers are delicious served warm, but also tasty at room temperature. Top with your favorite ice cream of whipped coconut cream to serve, and Enjoy!
RECIPE NOTES
- Serving Size – This recipe can easily be doubled.
- Serving Dishes – I use 10-ounce mini casserole dishes, but small ramekins, mini pie dishes, or a larger casserole dish will work. Just keep in mind the portion size relative the baking dish size.
- Strawberries – I recommend fresh strawberries – especially in season – because they will retain some texture when baked. Frozen strawberries will work, but may bake a little too mushy.
- Sweetener – I like to use maple syrup for the warm, caramel-buttery flavor. Feel free to swap in any sweetener of choice.