Fresh Strawberry Cobbler (Gluten-Free)
This simple fruit dessert is perfect to take advantage of the strawberry season. It’s packed with sweet, juicy strawberries and topped with a soft, buttery crust that bakes up golden and crisp. This easy summer cobbler is a must-try; you can serve it plain, with whipped cream, or ice cream. Great for gatherings, potlucks, or any occasion.
Ingredients
For the strawberry filling:
- 2 lb fresh chopped strawberries (1kg)
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
For the topping:
- 1 ½ cup gluten-free all-purpose flour
- 1/4 cup sugar
- 1 ½ teaspoon baking powder
- Pinch of salt
- 1/4 cup unsalted butter, melted
- 1/3 cup buttermilk, cooled
Instructions
- Whisk the gluten-free all-purpose flour, sugar, baking powder, and salt in a medium bowl. Add the buttermilk and melted butter, then mix. Avoid overmixing. Let it chill, covered, in the refrigerator for at least 30 minutes.
- Toss the chopped strawberries, sugar, lemon juice, orange zest, and cornstarch in a large bowl. Set aside to macerate.
- Preheat the oven to350°F (180°C) and prepare a 9-inch baking dish.
- Place the strawberry filling in the baking dish and drop scoops of dough on top of the strawberries.
- Bake for 50 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes
- Serve with whipped cream or vanilla ice cream if desired.
Notes
Store leftovers covered in the refrigerator for 3-4 days.
Resting time: let the cobbler rest at least 15–20 minutes after baking so that the filling can thicken slightly and set.