Gluten Free Strawberry Cobbler
Gluten Free Living – 2022
Gluten Free Strawberry Cobbler is a delicious take-off on one of my favorite cobbler recipes. This version uses gluten free flour instead of regular and turns out just as delectable. For those with a gluten intolerance, this dessert is for you!
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Back in May one of the gals in our church had her first baby. We offered to prepare a meal and they requested a gluten free meal. I made a Gluten Free Pot Roast, Creamy Sweet Corn, this dessert and some Gluten Free Chocolate Chip Banana Muffins. They told me it was one of the best meals they’d ever had. Plus, they had enough for 3 days! 🙂 In all actuality, this was a pretty simple and easy meal to make as well. The Pot Roast is a one-dish meal, the corn took 10 minutes, and this cobbler was actually pretty easy to toss together too.
I did not have any problem using the gluten free flour. I actually made one for us and one for them. The only thing I did differently on their version was to use a little less boiling water in the topping. I think it was a little bit better that way. The taste wasn’t discernibly noticeable from regular flour either. Overall, it’s a fantastic dessert and can be made any time of the year for your family, company or holiday dinners.
If you enjoy strawberries, Gluten Free Strawberry Cobbler is perfect for you! 🙂
Gluten Free Strawberry Cobbler is awesome!
This amazing cobbler starts from one of my favorite cobbler recipes, but uses gluten free flour instead of regular.
Whether you eat it with ice cream or plain, this Strawberry Cobbler is delicious.
Here’s what I did.
I used these ingredients for the fruit filling, plus boiling water.
Wash and slice strawberries. Set aside.
To strawberries in bowl, add brown sugar, granulated sugar, cornstarch, gluten free flour, vanilla and lemon juice.
Stir ingredients to combine.
Add boiling water.
Stir ingredients to combine and spoon into an 8×12″ glass baking dish. Bake for 10 minutes at 400 degrees.
I used these ingredients for the topping, plus boiling water.
While strawberry filling is cooking, prepare topping: Combine gluten free flour, baking powder, salt, brown sugar and granulated sugar.
Cut in butter with a pastry blender.
Keep working in the butter until coarse crumbs form.
Add boiling water.
Stir ingredients to combine.
Remove strawberry filling from oven. Spoon topping over top of cobbler filling. Then sprinkle topping with 3 tablespoons sugar.
Bake at 400 degrees an additional 30-40 minutes until topping is lightly browned and filling bubbles up around the edges.
I used a little less boiling water in this one and liked the presentation a little better.
Serve hot, warm or cold!
Add a dollop of ice cream if desired.
Or eat plain with some fresh strawberries!
Here’s the recipe.
GLUTEN FREE STRAWBERRY COBBLER
(My own concoction)
Gluten Free Strawberry Cobbler
Equipment
- 1 8×12" glass baking dish
- 1 sharp knife to slice strawberries
- 1 large mixing bowl
- 2 wooden spoons
- 1 8×12" 9×9" or two quart casserole dish
- 1 medium mixing bowl
- 1 pastry blender
Ingredients
FILLING:
- 1 1/2 cups strawberries washed and sliced
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tsp. cornstarch
- 3 tbsp. gluten free flour (I used Bob's Red Mill Better for Baking GF flour)
- 1/2 cup boiling water
TOPPING:
- 1 cup gluten free flour (I used Bob's Red Mill Better for Baking GF flour)
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 6 tbsp. butter cold
- 1/3 cup boiling water (use less if desired)
SUGAR TOPPING:
- 3 tbsp. granulated sugar
Instructions
FILLING:
- Preheat oven to 400°.
- Wash and slice strawberries.
- Place in a large mixing bowl.
- Add sugars, cornstarch, lemon juice and vanilla and stir to combine.
- Add boiling water and stir again.
- Spray a two-quart, a 9×9” or 8×12” glass baking dish with cooking spray.
- Pour strawberry mixture into prepared baking dish.
- Bake for 10 minutes.
- Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot strawberries.
- Sprinkle with Sugar Topping.
- Bake an additional 30 minutes or until strawberries are cooked through, and topping is golden brown.
TOPPING:
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened. (Add only enough water to moisten the dough but not saturate it).
- (This mixture is very moist. It is not like a crumb topping).
- Dollop topping over top of hot strawberry mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
SUGAR TOPPING:
- Sprinkle Sugar Topping evenly over regular topping before baking.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Gluten Free Strawberry Cobbler is delightful for any dinner menu.
Serve it for weeknight, company or holiday dinners. It’s really a beautiful dessert for the Fourth of July.
Gluten Free Strawberry Cobbler is a fantastic dessert to make for friends and family with gluten intolerance.
You may also enjoy these delicious recipes!
Gluten Free Strawberry Dump Cake Cobbler
Fresh Strawberry Breakfast Cobbler
2 Comments
content writers uk
August 30, 2022 at 12:38 am
Your recipe looks so tempting. 10/10 for your creativity. And keep up the good work
Teresa
September 1, 2022 at 7:38 am
Thanks.