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This easy Strawberry Cobbler recipe makes a small batch that’s perfect for sharing between a few people. It’s a healthy dessert option made with just a few ingredients. This gluten-free vegan cobbler is even better with whipped coconut cream or vanilla ice cream on top!
Where are my fellow cobbler fans out?! Since this Blackberry & Blueberry Cobbler and then this Peach Cobbler, I have gotten very, very into cobblers. I love them the way that I love all fruit crisps & crumbles. The juicy, fruity filling that gets all bubbly and caramelized around the edges, topped off with a fluffy, crispy, and gooey cobbler topping – it’s all very exciting. 😍😍😍
The problem is, I love fruit cobblers a little too much, so I can’t make too big of a batch, or I’ll end the day with cobbler having replaced all my meals. Oops.
How to make a small batch cobbler
To help solve that problem, I shrunk down the size of this strawberry cobbler recipe to fit into my 5″ cast iron skillet. If you don’t have one, not to worry – use any small baking pan you have, OR a few small ramekins, OR double the recipe and put it in an 8×8″ baking pan. I love a mini dessert recipe that’s perfect for sharing with just a few people you love – or to keep all for yourself :)
But the pan or pan size doesn’t really matter. It’s all about the delicious strawberry cobbler contents!
The strawberries this time of year in Southern California are out of this world, so I barely used any sweetener in the strawberry filling. We just need a tablespoon of maple syrup. If strawberries aren’t in season, you can adjust the sweetener up to taste. We add a touch of lemon juice and vanilla extract for flavor, and a little bit of tapioca starch to thicken are the only other adornments to the sliced strawberries.
The cobbler topping has a good deal of baking powder, which helps the topping get nice and fluffy. The gluten-free cobbler topping is a crisp golden brown after its stint in the oven, and it has a gooey, cakey filling once you break through the golden top layer. Together with the strawberries, it’s pretty irresistible!
What should I serve with my cobbler?
I topped my cobbler with whipped coconut cream, lightly sweetened with maple syrup and a bit of vanilla extract. It made the whole thing taste like a strawberry shortcake, which means it was ridiculously delicious.
A scoop of vanilla ice cream, or any other flavor you prefer, would also be a very welcome addition. I hope you enjoy it!
Want more gluten-free vegan fruit desserts?
- The Best Peach Crisp
- Easy Apple Crisp
- Chocolate Raspberry Tart
- Blackberry Blueberry Cobbler
- No-Bake Layered Blueberry Cheesecake
Strawberry Cobbler (Gluten Free, Paleo + Vegan)
Ingredients
- 1½ cups 8 oz sliced strawberries
- 1 tablespoon maple syrup
- Zest and juice of 1 small lemon
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca flour
For the cobbler topping
- ¼ cup (24g) almond flour
- ¼ cup 28g tapioca flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened non-dairy milk
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar
Instructions
- Preheat the oven to 350°F. Prepare a 5” cast iron skillet, small baking dish, or two or three ramekins by greasing with a bit of coconut oil and setting on a baking sheet.
- In a bowl, combine the sliced strawberries, maple syrup, lemon zest and juice, vanilla extract, and tapioca flour. Stir to combine. Pour the fruit into the prepared pans, dividing evenly if using more than one ramekin.
- In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and 1 tablespoon coconut sugar. Mix until smooth and then dollop over the berry mixture.
- Bake for 25 minutes until a toothpick inserted into the pastry comes out clean. Serve with whipped coconut cream.
Oh my gosh this is so delicious and so easy to make! The best part? We actually felt like we were indulging, but we weren’t since all the ingredients are so clean. I agree, there really isn’t anything better than fruit desserts made with in-season berries- the best! I absolutely loved this recipe and will definitely be making this again and again! (along with all your other cobblers).
So so thrilled you’re loving it, Alyssa! Makes me so happy to hear that.
Would you triple this and make in a 9×13 if serving 6?
Hi Melanie, I’d probably go for a 9×9″ pan so it isn’t too thin!
Dear Rachel, I was so happy to find you with your gorgeous gluten free and vegan recipes. I’m struggling to find good recipes for me as I’m gluten and eggs intolerant. I made this strawberry cobbler and yes, it looked and smell great but the topping texture is goowy and melted into the strawberry juice.
I would like to have more dry and crunchy topping. I think almond flour and tapioca flour suppose to create this type of structure.
Well, this recipe is not for me.
Anyway, your sourdough discart scones were fantastic !
Thank you very much for sharing your recipes with us.
Sorry you had trouble with this, Lina! I’m not sure why the topping would have gotten gooey, as you mentioned. I’ll try making this again and see if I can replicate the issue to see what’s going on.