Gluten-Free Strawberry Cobbler (Paleo)

Almond flour strawberry cobbler in a bowl with a scoop of ice cream and a spoon.

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Gluten-Free Strawberry Cobbler (Paleo)

This Gluten-Free Strawberry Cobbler recipe is an easy, wholesome dessert! Juicy, jammy strawberries are layered under a light, fluffy, golden brown biscuit layer. Serve with your favorite vanilla ice cream and you're all set!

And this is also dairy-free, grain-free, refined sugar-free and Paleo.

Prep Time20

Cook Time35

cooling time20

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 367kcal

Author: Don Baiocchi

Ingredients

For the filling:

2 pints fresh strawberries (about 24 oz.)
2 tablespoons arrowroot flour/starch
1 tablespoon honey, if necessary (see notes)
1 tablespoon lemon juice
zest of 1 lemon zest the lemon first, the cut it open for the juice
½ teaspoon fine sea salt

For the topping

¼ cup coconut oil
1½ cups superfine blanched almond flour not almond meal
⅓ cup arrowroot flour/starch
½ teaspoon fine sea salt
¼ teaspoon baking soda
1 large egg room temperature
1 large egg white room temperature
2 tablespoons honey
½ teaspoon lemon juice
your favorite vanilla ice cream or yogurt, for serving

Instructions

Heat the oven 375℉.
In a small, microwave-safe bowl, melt the coconut oil in the microwave (30-60 seconds) and set aside to cool.
Hull the strawberries (remove and discard the green tops with a paring knife) and quarter the strawberries. If some are small, only halve them. If some are very large, quarter them and then cut the larger pieces in half. Add all the strawberries either to a large bowl or an 8x8" square baking dish (or any 2-quart baking dish).
To the strawberries, add the arrowroot, honey, lemon juice, lemon zest and salt. Toss with your hands or a spatula until all the berries are evenly coated. If tossing in a bowl, spoon into your baking dish and spread out in an even layer.
In a large bowl, whisk the almond flour, arrowroot, salt and baking soda until combined.
In a medium bowl, whisk the melted and cooled coconut oil, egg, egg white, honey and lemon juice until combined.
Add the wet ingredients to the dry ingredients and stir with a spatula until completely blended. The batter will be a bit wet and sticky.
Scoop the batter onto the berries in the baking dish and spread into an even layer. If the topping is too sticky, get your hands or spatula slightly damp with water and then spread it out.
Bake for 30-35 minutes, until the top is golden brown and the edges are bubbling. Let cool for at least 20 minutes (the filling will thicken more the longer it cools), then serve with vanilla ice cream or yogurt.

Notes

Note: If your strawberries are at the peak of their season, they may be so sweet that you don't need to add any honey at all. Taste one before starting the recipe to see what you think.

Substitutions

You really can't substitute anything for the almond flour as it's a very unique ingredient. The only exception would be to use finely ground sunflower seed flour (which would make this recipe nut-free). However, I haven't tried it myself so I can't guarantee the results.

You can use tapioca flour/starch in place of the arrowroot in both the filling and the topping.

You can use maple syrup instead of honey in both the filling and the topping (but it might change the flavor).

You can use orange zest/juice or lime zest/ juice in place of the lemon.

Make ahead

The cobbler is best enjoyed the same day it's made. Store leftovers in the fridge and reheat in a low oven. However, the topping may become softer as it sits.

Freezer info

I do not recommend freezing this.

Nutrition