Easy Gluten Free Strawberry Cobbler

5 from 5 votes
Jump to Recipe

This post may contain affiliate links.

This gluten free strawberry cobbler is light and crispy. It has a unique texture and it pairs perfectly with some ice cream. This is the perfect way to take advantage of strawberry season.

Strawberry cobbler in a cast iron with a spoon and fresh strawberries.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Why Make This Gluten Free Cobbler

This cobbler is allergy friendly and makes for a quick, light dessert everyone loves. I enjoy making this cobbler year round but summer is the best time for fresh strawberries or blueberries. This gluten free cobbler can also be made with fresh blueberries. You have got to try it!

If you aren’t gluten free, don’t worry you will still LOVE this one, the almond flour gives a wonderful texture and flavor as the base for the crust. The ingredients are simple and delicious.

This gluten free cobbler has a nice crispy crust intertwined with a sweet gooey strawberry center.

Ingredients Needed

Fresh Fruit. Fresh strawberries or blueberries will work great. I don’t like to use frozen fruit because it tends to hold a lot of moisture and can make the cobbler a little soggy.

Almond Flour. I have only made this recipe with almond flour and I love it. It adds a nice nutty flavor, extra protein and makes the recipe gluten free.

Sugar. White granulated sugar for sweetness.

Oil. use avocado oil or a neutral flavored olive oil.

All other ingredients and measurements are listed below in the recipe card

Recipe Variations

Strawberries. Use fresh blueberries or blackberries in place of strawberries to make a gluten free blueberry cobbler (yum!)

Coconut Oil. You can also use olive oil or avocado oil.

Sugar. Coconut sugar will also work.

Steps To Make This Recipe

Step One. Preheat oven to 350º. In a large bowl mix all dry ingredients (sugar, almond flour, baking powder) mix with a whisk.

Step Two. Add the egg and oil, mix together well to form a thick crumbly batter.

Step Three. Add strawberries to the bottom of an 8″ cast iron skillet or oven safe baking dish.

Step Four. Add the dough crumble over the strawberries. Add a few more Strawberries over the top and a few dollops of jam all around the cobbler. Bake in the oven for 23-25 minutes. Let it cool a bit before serving. Add ice cream for an even more elevated dessert.

Leftovers will keep in an airtight container in the fridge for up to 4 days.

Recipe FAQs

Can I use blueberries?

Yes! Make gluten free blueberry cobbler by using fresh blueberries. You can also add a little lemon zest for extra flavor.

Do I have to use jam?

No! You can skip the jam and just use the fresh fruit for flavor and sweetness.

Recipe Tips

Only use fresh fruit. Frozen fruit will give off too much liquid and make the recipe a bit soggy.

Store leftovers in an airtight container in the fridge for up to 3 days.

Top the cobbler with ice cream for the ultimate dessert.

Other Desserts To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

black skillet with strawberry.
5 from 5 votes

Gluten Free Strawberry Cobbler

This strawberry cobbler is light and crispy. It has a unique texture and it pairs perfectly with some melty ice cream. This is the perfect way to take advantage of strawberry season.
Prep: 8 minutes
Cook: 25 minutes
Servings: 4 servings

Equipment

  • 8" oven safe skillet or 6×6 baking dish
  • bowls for mixing

Ingredients 

For the gluten free cobbler

  • 2 cups strawberries, *see notes
  • cup almond flour
  • tsp baking powder
  • ¼ cup white granulated sugar
  • 1 Tbsp avocado oil, *see notes
  • 1 large egg
  • 2 Tbsp strawberry jam, *optional

Instructions 

  • Preheat oven to 375º. In a large bowl mix all dry ingredients (sugar, almond flour, baking powder) mix with a whisk. Pour melted coconut oil into dry mix and mix well. Cut strawberries into fourths.
  • Add the egg and lightly fold together pour mixture into small 8" skillet or similar sized baking dish – it should evenly cover the bottom. Add strawberries over the mixture on the top. 
  • Add small blobs of jam around the cobbler. Bake on the center rack for about 25 minutes or until the crust is browned and crispy. Let it cool for about 10 minutes before serving and enjoying. 

Notes

*blueberries will also work great. Use fresh blueberries in place of the strawberry.
*neutral oil will also work. 
Leftovers will keep in an airtight container in the fridge for up to 4 days. 

Nutrition

Serving: 0.5cobbler | Calories: 386kcal | Carbohydrates: 34g | Protein: 11g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 154mg | Potassium: 136mg | Fiber: 6g | Sugar: 22g | Vitamin A: 76IU | Vitamin C: 43mg | Calcium: 182mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 8 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 386
Keyword: dairy free, dessert
Like this recipe? Leave a comment below!

About Bailey


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments

  1. How about using oat flour instead of almond flour?

    1. Hi Madiha,

      I haven’t used Oat flour for this recipe yet. If you give it a try would love to hear if it worked out for you!