Use fresh strawberries for this delicious and easy-to-make cobbler.
1/2 cup dairy-free butter*
3/4 cup almond or cashew milk
1 tablespoon apple cider vinegar
2 lbs fresh strawberries
1 1/4 cup sugar, divided
2 tablespoons cornstarch
1 cup gluten-free flour mix**
2 teaspoons baking powder
1/2 teaspoon salt
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.
*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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