Get yourself some fresh strawberries because you’re going to want to make this delicious gluten-free strawberry cobbler recipe. And you’ll love how easy it is to make. The strawberries bake into a thick & sweet gooey center and have a cake-like top with bits of crunchiness.
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Be sure to try my Gluten-Free Peach Cobbler or Gluten-Free Triple Berry Cobbler for more delicious cobbler recipes..
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Instructions
- Place buttery spread in a 9 x 13-inch baking pan. Turn oven on to 350°. Put the baking pan in the oven to let the buttery spread melt. It will take about 5-7 minutes. Once melted, remove from the oven.
- Stir together almond milk and apple cider vinegar together in a cup and let sit.
- Take 2 lbs of strawberries and wash, dry, and then hull them. Then, slice them in half and mix them with sugar and cornstarch. Set aside.
- Whisk together the gluten-free flour, sugar, baking powder, and salt. Then mix in the almond milk mixture.
- Whisk together the gluten-free flour, sugar, baking powder, and salt. Then, mix in the almond milk mixture.
- Pour the batter mixture evenly into the baking dish over the melted buttery spread. Don’t stir, but you can lightly spread the batter out if needed. Spoon strawberries evenly over the batter mixture. Again, don’t stir.
- Bake for 50-60 minutes until golden brown. It’s good served warm, room temperature, or cold.
- Bake for 50-60 minutes until golden brown. It’s good served warm, room temperature, or cold.
Ingredients notes
- Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter I’ve been using them both with great results and they are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Or you can use my Homemade Organic Gluten-Free Flour Blend!
- Strawberries: Fresh strawberries are best for this recipe.
More gluten-free desserts you’ll love
Gluten-Free Strawberry Cobbler Recipe | Dairy-Free
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Oven
- Diet: Gluten Free
Description
Use fresh strawberries for this delicious and easy-to-make cobbler.
Ingredients
- ½ cup dairy-free butter*
- ¾ cup almond or cashew milk
- 1 tablespoon apple cider vinegar
- 2 lbs fresh strawberries
- 1 ¼ cup sugar, divided
- 2 tablespoons cornstarch
- 1 cup gluten-free flour mix**
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Place buttery spread in 9 x 13-inch baking pan. Turn oven on to 350°. Put baking pan in the oven to let the buttery spread melt. It will take about 5-7 minutes. Once melted, remove from the oven.
- Stir together almond milk and apple cider vinegar together in a cup and let sit.
- Take 2 lbs of strawberries and wash, dry, and then hull them. Then slice them in half and mix with 1/2 cup sugar and cornstarch. Set aside.
- Whisk together the gluten-free flour, 3/4 cup sugar, baking powder, and salt. Then, mix in the almond milk mixture.
- Pour the batter mixture evenly into the baking dish over the melted buttery spread. Don’t stir, but you can lightly spread the batter out if needed. Spoon strawberries evenly over the batter mixture. Again, don’t stir.
- Place in oven and bake for 50-60 minutes until golden brown. It’s good served warm, room temperature, or cold.
Notes
*Dairy-Free Butter: Suggested brands: Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
**Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results and they are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
Strawberries: Fresh strawberries are best for this recipe.
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Cristy
Going to try. Have you ever used tapioca starch instead of corn starch? We can’t eat corn.
Thanks
Cristy
MamaShire
I personally haven’t used it in this recipe but it should work. You should use 2 tablespoons of tapioca starch for every tablespoon of cornstarch. So for this recipe, you should use 4 tablespoons of tapioca starch. Let me know how it turns out.
Barbara McDaniel
Do you think I could cut in half?
MamaShire
Yes, I think that would work fine.
Tracie
This cobbler was AMAZING! Definitely the best I’ve had in the last 5 years since my celiac diagnosis! Even my gluten loving husband loved it, which is saying a lot! I halved the recipe and used Better Batter. I also cut up small pieces of cream cheese and put them here and there on the top. Next time I will make the full recipe since we have already eaten the half cobbler and It’s only been about 12 hours since I made it and we were asleep 7 of those. Ha! Thank you!
MamaShire
I’m so glad you enjoyed it!
Kim
What a great cobbler!! We love strawberry and rhubarb together. This is a recipe I will use again. Thanks!!
MamaShire
Thank you! And rhubarb with strawberries sounds so good.
Anonymous