Gluten-Free Individual Strawberry Cobbler
This single-serving strawberry cobbler features juicy maple-sweetened strawberries topped with a tender almond flour biscuit that bakes to golden perfection. The combination of lemon zest and vanilla brightens the fruit filling, while coconut oil creates a delicate crumb in the topping. Perfect for when you want a homemade dessert without leftovers, or easily multiplied for entertaining. The individual portions bake quickly in ramekins or a small cast iron skillet, making it an ideal weeknight treat that feels special enough for guests.
Ingredients
- 1 ½ cups strawberries, sliced
- 1 tablespoon maple syrup
- 1 small lemon, zested and juiced
- 1 teaspoon vanilla extract
- 2 teaspoons tapioca flour
- ¼ cup almond flour
- ¼ cup tapioca flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened non-dairy milkregular milk1:1
not dairy-free
- 2 tablespoons coconut oil, melted
- 1 tablespoon coconut sugar
Instructions
- 1
Preheat oven to 350°F and grease a 5-inch cast iron skillet, small baking dish, or ramekins with coconut oil, then place on a baking sheet
- 2
Combine sliced strawberries, maple syrup, lemon zest and juice, vanilla extract, and tapioca flour in a bowl and stir to coat
- 3
Pour fruit mixture into prepared pan, dividing evenly if using multiple ramekins
- 4
Mix almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and coconut sugar in a separate bowl until smooth
- 5
Dollop topping mixture over berry filling
- 6
Bake for 25 minutes until a toothpick inserted into pastry comes out clean
- 7
Serve with whipped coconut cream
Tips
Use a mix of ripe and slightly firm strawberries for the best texture contrast in the filling.
Let the cobbler cool for 5-10 minutes before serving to allow the filling to thicken slightly.
Make sure coconut oil is just melted, not hot, to prevent it from clumping with other ingredients.
Good to Know
Cover and refrigerate for up to 3 days. Reheat in 300°F oven for 5-10 minutes.
Prepare fruit filling up to 4 hours ahead and refrigerate. Add topping just before baking.
Serve warm with whipped coconut cream, vanilla ice cream, or a drizzle of coconut milk.
Common Mistakes
Don't overmix the topping to avoid tough biscuits.
Avoid using frozen strawberries without thawing and draining to prevent watery filling.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
not dairy-free
FAQ
Can I make this in a larger pan?
Yes, use an 8-inch square pan and increase baking time to 30-35 minutes. The recipe serves 2-3 as written.
What if I don't have tapioca flour?
Substitute with cornstarch or arrowroot powder in equal amounts for thickening the fruit filling.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in the oven to crisp the topping.