Strawberry Cobbler (Gluten Free, Paleo) (Edit recipe)

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This strawberry cobbler has a sweet filling made with fresh strawberries, maple syrup and lemon that's topped with an almond flour biscuit-like topping. This cobbler recipe is gluten free, dairy free, paleo and vegan friendly.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

15

Serves: 6

Ingredients

Filling

4 cups Strawberries, (about 600g)*
1 Tbsp Pure Maple Syrup
1 Tbsp Lemon Juice
1 tsp Pure Vanilla Extract
1.5 Tbsp Tapioca Starch, (or arrowroot)
0.125 tsp Himalayan Pink Salt

Topping

1 cup Almond Flour, (90g)
0.333 cup Coconut, Shredded, unsweetened
0.25 cup Tapioca Starch
0.5 tsp Baking Soda
0.125 tsp Himalayan Pink Salt
0.25 cup Palm Oil Shortening, (40g) room temperature
2 Tbsp Pure Maple Syrup

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees F.
Make the Filling: In a large mixing bowl, combine all of the filling ingredients. Mix with a spatula until the strawberries are well coated. Pour the strawberry filling into an 11x7 inch or 8 inch square baking dish.
Make the Topping: In a large mixing bowl, combine the almond flour, shredded coconut, tapioca starch, baking soda and salt. Mix in the shortening and maple syrup. Mix first with a fork or spatula, then use your hands to knead the dough.
Scoop the topping using a large cookie scoop. Place the topping over the filling and lightly press down with your hands. You should get 6 biscuits for the topping.
Bake: place the cobbler in your preheated oven and bake at 350 degrees for 40 minutes. When done, the filling should be bubbling and the topping will be golden brown.
Cool: cool the cobbler for at least 20 minutes before serving. As the cobbler sits, the filling will thicken. You can serve this cobbler warm or chilled. We prefer it chilled (set in the fridge overnight).
Storage: Store covered or in an airtight container in the fridge, up to one week.

Notes

*Wash and cut off tops of strawberries. Then slice strawberries into ½ inch pieces. I recommend fresh strawberries, but frozen can work if necessary. Defrost frozen strawberries and pat dry before using.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	222
Fat:	13 g
Carbohydrates:	24 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	177 mg
Fiber:	3 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.