Checking in really quickly today with a recipe and step-by-step video of this gluten-free and vegan Strawberry Cobbler. I wasn’t kidding when I said I would be flooding this space with strawberry recipes this spring and summer :) Similarly to crumbles or crisps, cobblers are delightfully lazy fruit desserts that require no perfection on the cook’s part, but manage to come out a perfectly jammy and satisfying mess almost every time. Earlier this spring, I set out to develop a version that is both gluten-free and vegan, but also quick and with a manageable list of ingredients – here is the result!
Sweet summer berries don’t need much to taste good in a cobbler. In this recipe, I add a minimal amount of maple syrup to the berry mix, as well as lemon juice for a hint of brightness, and arrowroot powder to help make things jammy. You can easily adapt this recipe to use any fruit or berry, just use a little more maple syrup if you have fruit that’s less sweet than strawberries. The cobbler topping is made with a mix of gluten-free oat and corn flours, and comes out of the oven perfectly buttery (thanks to coconut oil/fat) and crumbly. The fruit and the topping marry so nicely with the contrast of juicy, sweet berries and buttery dough – it’s what cobbler is all about. Add a scoop of vanilla ice cream and you’re in heaven. Enjoy!
- neutral coconut oil for oiling the pan
- 4 cups strawberries - hulled and halved, quartered for larger berries
- juice from 1 lemon
- 2 tablespoons maple syrup
- 1 tablespoon arrowroot powder
- 1¼ cup gluten-free rolled oats
- 1¼ cup corn flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ¼ cup coconut sugar, plus more for sprinkling
- 5 tablespoons coconut oil - cold, firm
- 1 tablespoon apple cider vinegar
- 1 13.5 oz can full fat coconut milk - refrigerated overnight
- Preheat the oven to 425° F (220° C). Prepare a 8-9 inch cast iron skillet or other heavy-bottomed skillet/baking pan by oiling it thoroughly.
- Place the strawberries into the pan, pour the lemon juice and maple syrup over them, add arrowroot powder, and toss to coat.
- Grind the rolled oats into a flour in a blender, food processor or coffee grinder (use oat flour if you have it) and pour it into a large bowl. Add the corn flour, salt, baking powder, and coconut sugar, and mix to combine.
- Cut the firm coconut oil into the bowl and work it into the flour with your hands. Add the apple cider vinegar and mix to incorporate.
- Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can. Heat the mixture up until melted and hot and add it to the batter, mix to combine. You can also do all of the mixing in a food processor.
- Scoop and drop the batter over the filling with an ice cream scoop. Sprinkle the cobbler with more coconut sugar. Bake for 20-25 minutes or until the filling is bubbly and the batter is lightly golden.
Valentina | The Blue Bride says
It looks amazing! I can’t wait to be back home to try it :D
Anya says
Thank you Valentina! Hope you enjoy it :)
Lily says
Just what I was looking for! What can I use instead of the corn flour? Thanks!
Anya says
Hi Lily,
I can’t say for sure since I’ve only made the cobbler with corn flour, but you can try using millet or buckwheat flour instead.