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5.03.20

Strawberry Cobbler {Paleo, Vegan}

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Vegan Egg Free

This paleo and vegan strawberry cobbler has quickly become a family favorite!  A sweet strawberry layer is baked with a biscuit cobbler topping that’s gluten free, dairy free, and egg free.  It’s perfect served with a big scoop of coconut vanilla ice cream or on its own!  Easy to make and the perfect healthy dessert for Spring and Summer.

Gooey sweet strawberries topped with a sweet biscuit that tastes better than cake?  And it’s both paleo AND vegan?  I’m sold.

I love cobblers mainly because they’re so EASY yet my family loves them as much as any pie.  Maybe more!

This strawberry cobbler is a favorite for my super picky 9 year old son and husband.  And, let’s face it, any dessert that I insist we top with ice cream is always a good one in my house!

If you’ve made my peach cobbler, mixed berry or apple pear cobbler, you’ll find that this recipe is similar.  However, I tweaked it a little and made it even better (in my opinion).

The cobbler topping is made more like a biscuit and turns out crisp on the outside and like a soft vanilla cake on the inside.  I’m hooked and I know you will be too!

What You Need to Make Paleo Strawberry Cobbler

Simple ingredients and an easy technique make this a great dessert for when you don’t have a lot of time to spend in the kitchen.  Here’s what you’ll need to prepare the cobbler:

  • fresh strawberries
  • fresh lemon juice
  • tapioca flour, or arrowroot
  • coconut sugar, or maple sugar
  • blanched almond flour
  • aluminum free baking powder or make your own paleo baking powder*
  • fine sea salt
  • coconut oil, refined, solid
  • unsweetened almond milk or other dairy-free milk
  • pure vanilla extract

How to Make Paleo Strawberry Cobbler

This is definitely an easy recipe for the payoff you get!

First, preheat your oven to 375° F and lightly grease a 9 x 13” baking dish with coconut oil.

In a large bowl bowl, combine the strawberries, lemon juice, tapioca and sugar and stir to coat the strawberries.  Then, transfer to the prepared baking dish and set aside. 

In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar.  Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly.  Then, stir in the almond milk and vanilla until a dough forms.

Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer without overlapping.  Bake in the preheated oven for 30-35 minutes or until the strawberries are bubbly and topping is golden brown.  

Oven times will vary slightly and if you use coconut sugar, expect your topping to be darker that the photos (I used maple sugar).

How to Serve Strawberry Cobbler

Strawberry cobbler is amazing served slightly warm but room temperature works well too!

I like to let it cool for at least 20-30 minutes after baking so it’s not super hot.  You can also gently reheat it in the oven if it’s completely cooled if you want it warm.

I love a big scoop of coconut vanilla ice cream on top (love the Coconut Bliss brand) on the warm cobbler.  The ice cream gets nice and melty and the biscuit is like a crisp sugar cookie outside and cake-like inside.  So delicious!

How to Make Paleo Baking Powder

This is not a necessary step, but if you prefer to keep all your ingredients paleo, there is a way to make corn free baking powder.

Simply mix together 2 tablespoons cream of tartar with 1 tablespoon of baking soda and 1 tablespoon of tapioca flour.

Use just the amount indicated for the recipe, and store the remaining baking powder in an airtight container.  It should keep well in an airtight container at room temperature for 3-6 months.

I hope you’re ready for an easy delicious dessert that’s perfect for the Spring and Summer months!  Grab your strawberries and preheat your oven – it’s time to bake!

Strawberry Cobbler {Paleo, Vegan}

This paleo and vegan strawberry cobbler has quickly become a family favorite! A sweet strawberry layer is topped with a sweet biscuit cobbler topping that’s gluten free, dairy free, and egg free. It’s perfect served with a big scoop of coconut vanilla ice cream or on its own! Easy to make and the perfect healthy dessert for Spring and Summer. #vegan #paleo #glutenfree

Strawberry Cobbler {Paleo, Vegan}

This paleo and vegan strawberry cobbler has quickly become a family favorite! A sweet strawberry layer is baked with a biscuit cobbler topping that’s gluten free, dairy free, and egg free. It’s perfect served with a big scoop of coconut vanilla ice cream or on its own! Easy to make and the perfect healthy dessert for Spring and Summer.
Author: Michele Rosen
Prep Time: 15 minutes
Cook Time: 35 minutes
Course: baking, Dessert
Cuisine: dessert, Paleo, Summer, Vegan
Keyword: cobbler, dessert, paleo, paleo apple crisp, strawberries, vegan
Servings: 10 servings
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4.83 from 17 votes

Ingredients

Strawberry Layer:

  • 2 1/2 lbs fresh strawberries cut into halves or quarters, or a mix
  • 1 tsp fresh lemon juice
  • 2 tbsps tapioca flour or arrowroot
  • 1/4 cup coconut sugar or maple sugar

Cobbler Topping:

  • 1 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour or arrowroot
  • 1 1/2 tsp aluminum free baking powder or make your own paleo baking powder**
  • 1/4 tsp fine grain sea salt
  • 1/4 cup coconut sugar or maple sugar
  • 1/4 cup + 2 Tbsp organic coconut oil solid
  • 1/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 375° F and lightly grease a 9 x 13” baking dish with coconut oil.
  2. In a large bowl bowl, combine the strawberries, lemon juice, tapioca and sugar and stir to coat the strawberries. Transfer to the prepared baking dish and set aside.
  3. In a separate bowl, combine the almond flour, tapioca, baking powder, salt and sugar. Using a fork or pastry blender, cut the solid coconut oil into the the mixture until crumbly. Stir in the almond milk and vanilla until a dough forms.
  4. Scoop the dough in about 1/4 cup amounts, flatten with your hands and place all over the strawberry layer. Bake in the preheated oven for 30-35 minutes or until the strawberries are bubbly and topping is golden brown.
  5. Allow to cool for at least 15-20 minutes in the dish, and serve warm, topped with coconut vanilla ice cream if desired. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

*You can make your own paleo baking powder mixture using:

  • 2 Tbsp cream of tartar
  • 1 Tbsp baking soda
  • 1 Tbsp tapioca flour

You can store this mixture in an air tight container for 3-6 months.

Nutrition

Calories: 262kcal
Carbohydrates: 26g
Protein: 4g
Fat: 18g
Saturated Fat: 8g
Sodium: 86mg
Potassium: 234mg
Fiber: 4g
Sugar: 11g
Vitamin A: 14IU
Vitamin C: 67mg
Calcium: 89mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo and Vegan Dessert Recipes?  Try One of These!

Peach Cobbler

Cherry Crisp

Double Chocolate Chip Cherry Ice Cream

Lemon Bars with Cookie Crust 

Strawberry Lemon Cheesecake

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Amy Perlman says

    May 3, 2020 at 10:20 am

    Hi! Any tips for a nut-free flour I could substitute for the blanched almond flour? Would cassava, more tapioca, oat or coconut work?

    Reply
    • Tara Stewart says

      May 3, 2020 at 2:50 pm

      I was wondering the same thing. Can we use tigernut flour instead of almond flour?

      Reply
  2. Cheryl says

    May 3, 2020 at 11:01 am

    Hi,
    Just wondering if frozen berries can be used?

    Reply
  3. Xrayvision71 says

    May 3, 2020 at 1:07 pm

    In your recipes I’ve noticed you typically leave the option of coconut sugar or maple sugar. I would like to make it as you do personally as I dont trust my paleo baking skills yet. ?Which do you use?

    Reply
  4. Elle says

    May 3, 2020 at 7:00 pm

    5 stars
    Made this tonight and it was easy and so delicious!

    Reply
  5. Jackie says

    May 4, 2020 at 9:49 am

    Have yo tried with fresh rhubarb?

    Reply
    • Gabriela Quarantiello says

      June 3, 2020 at 8:48 am

      This has been one of my favorite quarantine desserts 🙂 I usually follow the recipe and mixed in some stewed rhubarb with sumac for more flavor!

      Reply
  6. Michelle says

    May 6, 2020 at 9:08 am

    5 stars
    Sooooo good! I can always count on your recipes to turn out perfectly!!!

    Reply
  7. ekiatb says

    May 6, 2020 at 10:36 am

    5 stars
    Strawberry Cobbler wow ?? looking delecious . I must try

    Reply
  8. Susan P. says

    May 8, 2020 at 1:12 pm

    5 stars
    Just made this recipe for the first time (I actually halved the recipe and baked it in a square Pyrex dish) last evening and it was amazing! My husband absolutely loved it so I will definitely be making it again. I am actually considering making another batch for Mother’s day!

    Reply
  9. Jessica Beckwith says

    May 8, 2020 at 3:06 pm

    5 stars
    Super yummy!! Strawberries ? take some time of course but other wise super quick to whip up!

    Reply
  10. 2movierulz ms says

    May 26, 2020 at 9:21 am

    yummy overloaded, I always love to cook your recipes and it gives me yummy food everytime.

    Reply
  11. Lisa says

    July 2, 2020 at 12:21 pm

    5 stars
    This is one of the best summer desserts in existence, in my opinion, and your recipe is perfect for those of us who don’t tolerate dairy or are looking to eat cleaner, healthier versions. Thank you so much for this! I made it once, my family devoured it, and the next day made it again. It doesn’t last more than a few hours at our house.

    Reply
  12. Josie says

    October 8, 2020 at 9:57 pm

    All I can say is WOW! I’m a very harsh critic and this masterpiece is flawless. I only wish I had more cake because I loved it so much that I snuck some from the dish before putting the leftovers away. Serious goodness! Thank you.

    Reply
  13. Josie says

    October 8, 2020 at 10:00 pm

    5 stars
    I forgot to include my star rating! One of my favourite desserts ever (and I’ve eaten my fair share of non paleo treats before I found your site). Devoted fan since Dec 2018.

    Reply
  14. slope unblocked says

    December 8, 2020 at 3:24 am

    We regret each other like this. Let’s live with only good memories.
    Someday when we meet like passing. Can you smile brightly. Don’t worry about breaking up. Don’t make a fuss. We broke up anyway,
    I loved you.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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