Easy Gluten free Strawberry Cobbler For Two
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One of the many things I love about baking in small batches, is the opportunity to showcase my desserts in delightfully small baking dishes. And when these cuties arrived, I knew they would be perfect for individual servings of strawberry cobbler.
Since I developed this recipe when I was eating gluten free, it was my mission to make a cobbler biscuit just as good as the original. And the tasty almond flour blend in this biscuit may be better than the original. Yes, I said it. But, if you’re not sold, I’ve got you covered with my traditional mini skillet strawberry cobbler recipe!
I love fresh strawberries (hello double strawberry shortcake!) and I love that they can be made into incredibly easy desserts like this one – 15 minutes of total prep time – that’s it! And it doesn’t hurt when you can add a biscuit on top of warm jammy berries (my husband appreciates this too! 🙂 )
🍓 My love for fruit and carbs doesn’t stop at this cobbler recipe! And if you’re like me, check out the small batch of strawberry biscuit cookies with sweet strawberries suspended in a soft cookie. Then for breakfast, treat yourself to an easy small batch of strawberry scones!
How To Make
Whisk together the flours, baking powder, and salt in a mixing bowl. Add the butter cubes and cut into the flour with your fingers or two forks until the mix resembles coarse sand.
Add the milk, maple syrup, and vanilla. If you opt for a different sweetener, you can add it in this step.
Stir the dough with a sturdy spatula or spoon until it comes together like a cookie dough. Refrigerate while you prepare the strawberries.
Chop the strawberries into quarters (too small and they’ll get mushy). Add to a mixing bowl and stir with tapioca flour, maple syrup, lemon juice, and vanilla.
Frozen Strawberries And Different Berries Also Work
I will always recommend fresh fruit, especially when they are in season. But if the grocery strawberries are looking a little sad, or you want strawberry cobbler in winter, frozen berries work great in a cobbler. They don’t need to be thawed, and you don’t need to chop them.
And what’s even better about making a gluten free cobbler – change up the fruit! The almond flour topping will go with any fruit or berry, and the preparation is the same.
Add the strawberries to the individual baking dishes. Drop dollops (use a cookie scoop!) of the dough on top and press down slightly to cover the strawberries.
Bake the cobblers for about 30 minutes, or until the strawberries are bubbly and the cobbler top is golden.
Tip! Place the baking dishes on a small baking sheet. This makes getting the dishes in and out of the oven easy, and it will keep your oven clean if the strawberry filling bubbles over.
Enjoy the cobbler warm with a scoop of your favorite ice cream or whipped cream!
I say, cobblers aren’t just for summer!🌞 Do you make traditional summer desserts at other times of the year? Let me know in the comments below and share if you used a different fruit. I’d love to hear from you!
Strawberry Almond Flour Cobbler For Two
EQUIPMENT
INGREDIENTS
Cobbler Topping
- 6 tablespoons (36 g) blanched almond flour
- 3 tablespoons (24 g) arrowroot flour
- 1 tablespoon (7.1 6) tapioca flour
- 1 tablespoon (8 g) coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons (28 g) unsalted butter, cold and cut into cubes
- 2 tablespoons (30 ml) pure maple syrup (or any sweetener of choice)
- 2 tablespoons (30 ml) milk, any kind
- ½ teaspoon vanilla extract
Strawberry Filling
- 12 ounces fresh strawberries, cut into quarters
- 2 teaspoons tapioca flour (or corn starch)
- 3 tablespoons (45 ml) 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 flour, 1 tablespoon tapioca flour, 1 tablespoon coconut flour, 1/2 teaspoon baking powder, 1/4 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, 1/2 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 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.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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