Buy Now → Gluten Free Strawberry Cobbler
This easy to make dessert has fresh strawberries sweetened with maple syrup topped with a gluten free almond-pecan crust until juicy and golden.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dessert, Breakfast, Snack
- Method: Bake
- Cuisine: Gluten Free, Dairy Free, Vegan
Ingredients
Scale
Almond Pecan Topping
- 4 Tablespoons grass fed butter or coconut oil melted
- 1 teaspoon vanilla extract
- 3/4 cup pecans, coarsely chopped
- 1 cup blanched almond flour
- 1/4 cup coconut sugar or maple sugar (optional)
Strawberry Filling
- 8 cups fresh strawberries, sliced
- 1/3 cup organic maple syrup
- 5 Tablespoons arrowroot
Instructions
- Preheat oven to 350 degrees.
- Melt butter or coconut oil in a small pan, add vanilla and stir. Set aside.
- Slice strawberries and put into a bowl.
- Mix chopped pecans almond flour, and coconut sugar (if using) together in a medium bowl.
- Pour melted oil over the nut/flour mix and stir with a rubber spatula until all the oil is absorbed by the flour. It should be moist and crumbly. Set aside.
- Measure the maple syrup in a measuring cup, add arrowroot and stir to dissolve.
- Pour over strawberries and mix gently to combine. Don’t over mix.
- Transfer strawberries to a 2 quart pyrex baking pan.
- Immediately top with crust, spreading evenly over the strawberries and put into the oven. Don’t let it sit.
- Bake for 45-60 minutes on bottom shelf of the oven for first 30 minutes and then move to the middle shelf. Bake until filling is bubbling around the edges and the top is golden brown.
- Serve alone or with coconut whipped cream, traditional whipped cream or vegan or traditional ice cream.
- Cobbler will hold for 2 days at room temperature or 3 days in the refrigerator but you will probably eat it before then.
Equipment
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