Strawberry Cobbler (Gluten Free, Paleo + Vegan)
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!
Servings 2 servings
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.
