Fresh Strawberry Cobbler (Gluten-Free)
This simple fruit dessert is perfect for making the most of the strawberry season. It’s packed with sweet, juicy strawberries and topped with a soft, buttery crust that bakes until golden. This easy summer cobbler is a must-try, perfect for gatherings, potlucks, or any occasion. Serve it warm with whipped cream or a scoop of ice cream.
Ingredients
For the strawberry filling:
- 2 lb fresh chopped strawberries (1kg)
- ½ cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1 teaspoon orange zest
For the topping:
- 1 ½ cups gluten-free all-purpose flour
- ¼ cup sugar
- 1 ½ teaspoons baking powder
- Pinch of salt
- ¼ cup unsalted butter, melted
- ⅓ cup buttermilk, cooled
Instructions
- For the topping: 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. Cover and refrigerate the topping for 30 minutes. Chilling makes the dough easier to scoop and helps it hold its shape while baking.
- For the filling: 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 45-50 minutes or until the batter is golden brown and the strawberry juices are bubbling. Let cool for 15 minutes and allow the dessert to set.
- 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 for at least 15 minutes after baking so that the filling can thicken slightly and set.