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
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Want More Paleo and Vegan Dessert Recipes? Try One of These!
Double Chocolate Chip Cherry Ice Cream
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Sooo good. Can’t stop eating it!
I made this for some guests who are dairy-free, with fresh berries from our garden, and it was loved by everyone. Instead of cutting in the coconut oil by hand, I measured and froze the coconut oil (since it’s summer and it would melt at room temp), broke it into pieces and pulsed it with the dry ingredients in a food processor as I would with a pie crust made with frozen butter. Then I gently folded it with the liquids in a bowl, to ensure I didn’t over-mix. I also added lemon rind to the strawberry mixture (why waste it when it adds so much flavor!) and sprinkled demerara sugar over the cobbler topping before baking which gave a nice crunch. I baked it ahead of time and then let it sit at room temperature, but broiled it briefly before serving to crisp things up. Finally, we served it with coconut whipped cream from a can instead of ice cream. It was wonderful!
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