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A serving spoon scooping out strawberry cobbler from a white baking dish.
5 from 2 votes

Easy Strawberry Cobbler Recipe

This easy strawberry cobbler recipe is perfectly sweet, juicy, and only takes a few minutes to prepare. It's a delightful way to use fresh strawberries.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 320 kcal

Ingredients

For the fruit filling

For the cobbler topping

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

SUBSTITUTIONS: If you're not dairy free or vegan, use unsalted butter and whole milk in place of the dairy free ingredients listed.  The measurements are the same.
MIXED FRUIT: Use any type of soft fruit you like in place of strawberries.  A mix of peaches and strawberries, blueberries and strawberries or blackberries and strawberries would be delicious.  Use the same overall volume of fruit listed above (6 cups).
BAKING DISH: In place of a 2-quart casserole dish, use an 8x8 or 9x9 square baking pan or a 9-inch cast iron skillet.
STORAGE: Wrap the baking dish with aluminum foil and store leftover cobbler in the refrigerator for up to 3 days.  Reheat individual servings in the microwave and serve warm.