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Strawberry Cobbler {Paleo, Vegan} Recipe

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4 from 2 reviews

This Paleo and Vegan Strawberry Cobbler is a deliciously sweet and comforting dessert made with fresh strawberries and a tender almond flour topping. Naturally gluten-free and refined sugar-free, it features a luscious fruit filling thickened with tapioca flour and a crumbly, golden topping made from almond flour, coconut oil, and coconut sugar. Perfectly baked to bubbly perfection and served warm, this cobbler is an ideal healthy treat that can also be enjoyed with coconut vanilla ice cream.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Strawberry Filling

  • 2 1/2 lbs fresh strawberries (cut into halves or quarters, or a mix)
  • 1 tsp fresh lemon juice
  • 2 tbsps tapioca flour (or arrowroot)
  • 1/4 cup coconut sugar (or maple sugar)

Cobbler Topping

  • 1 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour (or arrowroot)
  • 1 1/2 tsp aluminum free baking powder (or make your own paleo baking powder)
  • 1/4 tsp fine grain sea salt
  • 1/4 cup coconut sugar (or maple sugar)
  • 1/4 cup + 2 Tbsp refined coconut oil (solid)
  • 1/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375° F (190° C) and lightly grease a 9 x 13” baking dish with coconut oil to prevent sticking.
  2. Prepare Strawberry Filling: In a large bowl, combine the fresh strawberries, lemon juice, tapioca flour, and coconut sugar. Stir gently to coat the strawberries evenly. Transfer this mixture into the prepared baking dish and set aside.
  3. Make Cobbler Topping: In a separate bowl, mix together almond flour, tapioca flour, baking powder, sea salt, and coconut sugar. Using a fork or pastry blender, cut the solid coconut oil into the dry ingredients until the mixture becomes crumbly. Then stir in almond milk and vanilla extract until a soft dough forms.
  4. Assemble and Bake: Scoop the dough in approximately 1/4 cup portions. Flatten each scoop with your hands and place them evenly over the strawberry layer in the baking dish. Bake in the preheated oven for 30-35 minutes or until the strawberries are bubbly and the topping has turned a golden brown color.
  5. Cool and Serve: Allow the cobbler to cool in the baking dish for at least 15-20 minutes before serving to let the filling set. Serve warm, optionally topped with coconut vanilla ice cream. Store any leftovers covered in the refrigerator for up to 4 days.

Notes

  • Use fresh, ripe strawberries for the best flavor and natural sweetness.
  • Substitute arrowroot flour in place of tapioca flour for thickening and topping.
  • Make sure coconut oil is solid (not melted) before mixing into dry ingredients to achieve a crumbly texture.
  • This recipe is naturally gluten-free, paleo-friendly, and vegan.
  • Allow the cobbler to cool before serving so the filling thickens and avoids running.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • For extra indulgence, serve warm with coconut vanilla ice cream or coconut whipped cream.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://monicarecipes.com/strawberry-cobbler-paleo-vegan-recipe/