Strawberry cobbler is made with easy elements and is bursting with candy strawberry taste!
Whereas most cobblers are made with peaches (like on this reader-favorite peach cobbler recipe), this dessert shines with plenty of vanilla, a biscuit-like topping with a sprinkle of natural cane sugar on high.
What’s the distinction between a strawberry cobbler and crisp?
A cobbler has a extra dense biscuit-like topping. And, a crisp is topped with a lighter topping like oats or streusel.
The topping for this recipe is a mix of:
Coconut flour
Arrowroot flour
Tapioca flour
Floor cinnamon
Natural cane sugar
Baking powder
Unsalted butter
2 natural eggs (or you possibly can sub with my gelatin egg recipe)
Vanilla Extract
This mixture of coconut flour, arrowroot flour and tapioca flour is considered one of my favourite grain-free to interchange 1 cup of white flour.
The strawberry combination is a mix of natural cane sugar, arrowroot flour, contemporary strawberries and vanilla extract.
It’s finest when you use contemporary strawberries for this recipe. Because the berries launch their juices, it will mix with the arrowroot to create a thick fruit filling.
Are you able to make the cobbler in a forged iron skillet?
You should utilize both an 11×8-inch ceramic baking dish or a 12″ forged iron skillet.
The cobbler is finest served heat and I like topping it with both heavy cream, whipped cream or selfmade vanilla ice cream.
Strawberry Cobbler (Gluten-Free)
- Prep Time: 25
- Cook dinner Time: 45
- Whole Time: 70 minutes
- Yield: Serves 6
- Class: dessert
- Eating regimen: Gluten Free
Directions
Preheat the oven to 350ºF and modify the rack to the center place. Place the sugar, arrowroot and strawberries in a big bowl and gently toss to mix. Add the vanilla and gently combine to mix. Switch the strawberry combination to an 11”x7” baking dish.
Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a meals processor and pulse to mix. Add the butter and pulse 15-20 instances, till it’s the measurement of peas. Add the overwhelmed eggs and vanilla and pulse till the combination is evenly moistened. Let the dough sit for 10 minutes.
Spoon dollops of the dough onto the strawberries and sprinkle with the remaining 1 tablespoon of sugar.
Bake for 45-50 minutes, till the topping is simply turning golden brown. Cool for 20 minutes after which serve.
