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.
Servings: 4 servings
Equipment
- 8" oven safe skillet or 6x6 baking dish
- bowls for mixing
Ingredients
For the gluten free cobbler
- 2 cups strawberries *see notes
- 1½ cup almond flour
- 1¼ 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