Strawberry season is in full swing here and there is no easier dessert to make with fresh strawberries than this simple strawberry cobbler. Sweet fruit filling is topped with a crispy, cobbler topping. It is wonderful on its own or served with a scoop of ice cream!
My family couldn't get enough of this warm strawberry cobbler. I am pretty sure the irresistible smell of the sweet strawberries baking drew them to the kitchen like flies. They were milling around waiting for it to come out of the oven and couldn't wait to dig right in. I had mine with a big scoop of vanilla ice cream, but my son opted for strawberry ice cream (double berry dessert for the win!). It's an easy fruit cobbler that is both gluten free and vegan and I'm sure you're going make it all summer long!
Strawberries are probably our favorite fresh fruit, so I have plenty more strawberry desserts for you to try. Don't miss my gluten free strawberry pound cake or my epic strawberry apple pie.
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Ingredient Notes
- Fresh Strawberries - Strawberries are the star of this dessert. Don't substitute fresh with frozen strawberries as the filling will have too much liquid.
- Sugar - White sugar is used in both the filling and cobbler topping.
- Tapioca Starch - Sometimes also called Tapioca Flour. This naturally gluten free starch is used to thicken the strawberry filling. If you don't like tapioca starch, use an equal measure of cornstarch or arrowroot powder instead.
- Lemon Juice - A little lemon juice provides a great flavor boost to the berries.
- Gluten Free Flour Blend - I used Bob's Red Mill 1 to 1 Flour in this recipe. You can use your favorite gluten free flour blend, just make sure it contains xanthan gum or a similar binder.
- Baking Powder & Baking Soda - Both leavening agents are used here. Baking powder will lighten the texture of the cobbler topping, while baking soda is used to help the crust become golden brown.
- Salt - A little salt is needed to balance the sweetness. Don't be tempted to skip it.
- Vanilla - Vanilla extract enhances the flavor of the cobbler topping.
- Vegan Butter - I used Country Crock plant butter for this recipe. Any vegan stick type butter will work here. If you're not vegan or dairy free, use unsalted dairy butter in the same measure.
- Non-Dairy Milk - Use your favorite type of dairy free milk. I have tried the recipe with unsweetened soy milk, coconut milk and oat milk and all worked fine. If you're not vegan or dairy free, use whole milk in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and whole milk in the same measure in place of the vegan options.
- Different Fruit - This cobbler recipe will work with any type of fruit you like. Strawberry peach cobbler, strawberry blueberry cobbler and strawberry blackberry cobbler are some of my favorites. Just use the same volume of combined fruit in the filling.
How to Make Strawberry Cobbler
This recipe is so easy to make, you're going to love it! You can mix the strawberry filling right in your baking dish to save some dish-washing later. You'll need a 2-quart baking dish for this recipe. If you don't have a 2-quart baking dish, use an 8x8 or 9x9 square pan or a 9-inch cast iron skillet.
STEP 1: Combine the sliced strawberries, sugar, tapioca starch and lemon juice in a large bowl or right in your baking dish. Stir until the berries are well coated.
STEP 2: Combine the gluten free flour, baking powder, baking soda, salt, sugar, melted butter, milk, and vanilla in a mixing bowl. Whisk until smooth. It will resemble pancake batter. Spread the cobbler batter over the fruit filling and bake.
Baking Tip
If you prefer a biscuit type cobbler topping, use this strawberry filling recipe and replace the topping with the one I use in my gluten free cherry cobbler recipe.
Storage
This dessert is best served the day it is made. If you do have leftover strawberry cobbler, wrap the baking dish with aluminum foil or plastic wrap and store in the refrigerator for up to 3 days. I recommend reheating individual servings in the microwave. The cobbler topping will soften during storage.
How to use a lot of strawberries:
This strawberry cobbler recipe uses 6 cups of fresh strawberries.
If you still have more strawberries to use, consider my strawberry pound cake or gluten free strawberry cake, which each use one pound of fresh berries. For even more options, check out my collection of gluten free strawberry desserts.
Other easy fruit desserts to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Easy Strawberry Cobbler Recipe
Ingredients
For the fruit filling
- 6 Cups Strawberries destemmed and quartered
- ½ Cup Sugar
- ¼ Cup Tapioca Starch
- 2 teaspoons Lemon Juice
For the cobbler topping
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ⅔ Cup Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ⅔ Cup Non Dairy Milk
- ½ Cup Vegan Butter melted
- 1 teaspoon Vanilla
Instructions
- Preheat the oven to 375 degrees. Spray a 2-quart baking dish with non-stick cooking spray.
- Combine the cut strawberries, sugar, tapioca starch and lemon juice in a large bowl. Stir well to coat the berries. Transfer the strawberry mixture to the prepared baking dish.6 Cups Strawberries, ½ Cup Sugar, ¼ Cup Tapioca Starch, 2 teaspoons Lemon Juice
- In a second large bowl, combine the gluten free flour, baking powder, baking soda, salt and sugar. Whisk together to mix well.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, ⅔ Cup Sugar, 2 teaspoons Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Salt
- Add the milk, melted butter and vanilla to the dry ingredients. Mix until the dry ingredients are incorporated. It's okay if there are still lumps. Spread the batter over the fruit.⅔ Cup Non Dairy Milk, ½ Cup Vegan Butter, 1 teaspoon Vanilla
- Bake in the preheated oven for 45 minutes until the top is golden brown.
- Remove from the oven and cool for about 15 minutes before serving with ice cream or whipped cream.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Leah says
Can cobbler be placed in freezer for storage?
I haven't tried freezing it. I think it would work if you bake before freezing. I would recommend thawing in the refrigerator, then warming it up in the oven to crisp the topping again before serving.
Natalie says
Oh my gosh! Finally! A dessert I can enjoy! I can’t wait to try this recipe and you’re right, the strawberries are absolutely gorgeous and sweet where we are too. Thanks for sharing. I’m going to make this for Mother’s Day as a treat for myself!
What a sweet way to treat yourself! I've been thinking about making myself a chocolate cake 🙂