Print

Strawberry Cobbler

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful Strawberry Cobbler that evokes the warmth of summer with sweet, juicy strawberries and a flaky almond flour topping.

Ingredients

Scale
  • 2 1/2 lbs fresh strawberries, cut into halves or quarters
  • 1 tsp fresh lemon juice
  • 2 tbsp tapioca flour or arrowroot
  • 1/4 cup coconut sugar or maple sugar
  • 1 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour or arrowroot
  • 1 1/2 tsp aluminum-free baking powder
  • 1/4 tsp fine grain sea salt
  • 1/4 cup coconut sugar or maple sugar
  • 1/4 cup organic coconut oil, solid
  • 2 tbsp organic coconut oil, solid
  • 1/3 cup unsweetened almond milk
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare the strawberries by combining them with lemon juice, tapioca flour, and coconut sugar. Let sit for 10 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Pour the strawberry mixture into a greased 9×13 inch baking dish and spread evenly.
  4. Whisk together almond flour, tapioca flour, baking powder, salt, and coconut sugar in a bowl.
  5. Cut in the solid coconut oil until the mixture resembles coarse crumbs.
  6. Whisk together the solid coconut oil, almond milk, and vanilla extract until smooth.
  7. Pour the wet ingredients into the dry ingredients and mix until just combined.
  8. Spoon the cobbler topping over the strawberries, leaving gaps for the filling.
  9. Bake for 30-35 minutes until golden brown and bubbly.
  10. Let cool for at least 10 minutes before serving.

Notes

Serve warm with vanilla ice cream or whipped cream. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://lunarecipez.com/easy-strawberry-cobbler-recipe/

Scroll to Top