Gluten Free Strawberry Cobbler
Indulge in Gluten Free Strawberry Cobbler, a warm and jammy dessert with a soft biscuit topping perfect for any occasion.
Servings: 8
Equipment
- Measuring Cups and Spoons
- 1 ¼ Quart Tart Dish
- Mixing Bowl
- Pastry Cutter
Ingredients
FILLING:
- 24 ounces fresh strawberries washed and lightly dried (about 6 cups)
- 100 grams granulated white sugar ½ cup
- 2 tablespoon cornstarch
- 1 tablespoon vanilla extract
TOPPING:
- 204 grams Bob’s Red Mill all-purpose gluten free flour about 1 ½ cup
- 75 g granulated white sugar about 6 tbsp
- ¼ teaspoon xanthan gum
- ½ teaspoon baking powder
- 1 stick butter salted, cold and cubed
- 1 large egg
- 2 tablespoon heavy cream
Instructions
- Preheat oven to 350F and lightly spray a 1 ¼-quart tart dish with non-stick spray.
- In a large mixing bowl, make your cobbler filling by combining strawberries, sugar, cornstarch, and vanilla. Add mixture to prepared tart pan.
- In a medium mixing bowl, whisk flour, sugar, xanthan gum, and baking powder.
- Cut in cold butter and mix with two forks or a pastry cutter. Set aside temporarily.
- In a small bowl, whisk together egg and whipping cream, then pour it into flour mixture (note: it will be a little sticky).
- Make about 5-6 “stones” and place them on top of the strawberry filling in the tart pan.
- If desired, sprinkle ½ tablespoon of extra sugar on top of the batter.
- Bake for about 35-40 minutes or until the topping starts to turn golden brown.
- Cool slightly to allow it to thicken, then serve warm.
Notes
- Use Cold Butter: Chilled butter helps create a tender cobbler topping with the best texture.
- Watch the Fruit Filling: The strawberries should be bubbling around the edges before removing from the oven.
- Check Your Flour Blend: If your gluten-free flour blend already contains xanthan gum, you likely won’t need to add extra.
- Don’t Overmix: Stir the dough just until combined so the topping stays soft.
- Refrigerator: Store covered or in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months in a freezer-safe container.
- Reheating: Warm in the oven or microwave before serving.
- Make Ahead: Prepare the strawberry filling ahead of time and refrigerate until ready to bake.
