Description
A delightful gluten-free, dairy-free strawberry cobbler with a light, fluffy texture and a golden crust.
Ingredients
Scale
- ½ cup dairy-free butter
- ¾ cup almond or cashew milk
- 1 tablespoon apple cider vinegar
- 2 lbs fresh strawberries
- 1 ¼ cup sugar, divided
- 2 tablespoons cornstarch
- 1 cup gluten-free flour mix
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Grab your trusty baking pan and place the dairy-free butter in it. Slide the pan into a preheated oven set at 350°F (175°C) and allow the butter to melt, which will take about 5-7 minutes.
- While waiting, stir together the almond milk and apple cider vinegar in a small cup. Set it aside to curdle.
- Next, wash and dry the fresh strawberries. Hull them and slice them in half. Combine them gently with ½ cup of sugar and cornstarch.
- In a separate mixing bowl, whisk together the gluten-free flour, remaining ¾ cup sugar, baking powder, and sea salt. Pour in your almond milk mixture and stir until just combined.
- When the butter is beautifully melted, remove the baking pan from the oven. Pour the batter evenly over the melted butter—don’t be tempted to stir!
- Spoon the strawberries over the batter, resisting the urge to mix.
- Bake in the oven for 50 to 60 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Serve warm, at room temperature, or cold.
Notes
Make-ahead tips: Assemble everything in advance and bake prior to serving. Monitor baking time closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 212
- Sugar: 10g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: strawberry cobbler, gluten-free dessert, dairy-free dessert, summer dessert, easy dessert