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}
Strawberry Cobbler {Paleo, Vegan}
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
-
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. 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. 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. Bake in the preheated oven for 30-35 minutes or until the strawberries are bubbly and topping is golden brown.
-
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
Shop Products and Ingredients:
Want More Paleo and Vegan Dessert Recipes? Try One of These!
Double Chocolate Chip Cherry Ice Cream
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Hi! Any tips for a nut-free flour I could substitute for the blanched almond flour? Would cassava, more tapioca, oat or coconut work?
I was wondering the same thing. Can we use tigernut flour instead of almond flour?
Hi,
Just wondering if frozen berries can be used?
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?
I believe I’ve read before that she prefers maple sugar over coconut. 🙂
Made this tonight and it was easy and so delicious!
Have yo tried with fresh rhubarb?
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!
Sooooo good! I can always count on your recipes to turn out perfectly!!!
Strawberry Cobbler wow ?? looking delecious . I must try
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!
Super yummy!! Strawberries ? take some time of course but other wise super quick to whip up!
yummy overloaded, I always love to cook your recipes and it gives me yummy food everytime.
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.
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.
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.
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This looks so good. I love cobbler. I have some rhubarb that I might add to this! Can’t wait.
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I’ve made this many times and it is a crowd pleaser EVERY time! Thank you! Have you ever combined peach and strawberry in a cobbler before? Not sure how it would turn out!
I’ve made this multiple times and it always comes out perfectly! I’m a picky human too, so you know you have a winner. 🙂
Since strawberries are out of season I was hoping to swap peaches here because I love the cake soooo much.
What are your thoughts? Any tips?
Thank you!
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