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A square white baking dish filled with gluten-free strawberry cobbler, featuring golden biscuit topping and bubbling red filling. Fresh strawberries, plates, and utensils are arranged on a striped cloth nearby.
5 from 2 votes

Gluten Free Strawberry Cobbler

This strawberry cobbler is made with fresh strawberries baked under golden, fluffy drop biscuits until the fruit is bubbling and jammy. Ten minutes of prep, under an hour in the oven, and no special equipment needed.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 servings
Metric - US Customary

Ingredients

Strawberry Filling:

  • 6 cups (864 g) strawberries - hulled and sliced about ¼ inch thick
  • ¼ cup (50 g) granulated sugar
  • 2 tablespoons (16 g) cornstarch
  • 2 tablespoons (30 g) fresh lemon juice
  • ½ teaspoon vanilla extract

Biscuit Topping:

  • 1 cup (140 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten Free Baking Flour (in the blue bag), which contains xanthan gum
  • 1 tablespoon granulated sugar
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons (56 g) cold unsalted butter - diced small
  • ½ cup (120 g) buttermilk

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Instructions

  • Preheat oven to 400°F. Grease an 8x8-inch baking dish with butter and set aside.
  • In a large bowl, toss 6 cups (864 g) strawberries with ¼ cup (50 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 tablespoons (30 g) fresh lemon juice, and ½ teaspoon vanilla extract until evenly coated and no dry cornstarch remains.
    A glass bowl filled with chopped strawberries mixed with sugar and flour sits on a striped cloth, surrounded by fresh strawberries, a lemon half, and a wooden measuring cup.
  • Pour into the prepared baking dish and spread into an even layer.
    A white baking dish filled with chopped strawberries for a gluten-free strawberry cobbler sits on a striped towel, surrounded by whole strawberries, a bowl of sugar, a lemon slice, and whipped topping on a marble surface.
  • In a separate large bowl, whisk together 1 cup (140 g) gluten-free flour blend, 1 tablespoon granulated sugar, ½ tablespoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Add 4 tablespoons (56 g) cold unsalted butter.
    A clear glass bowl containing flour and chunks of butter, placed on a striped kitchen towel with part of another bowl visible in the background.
  • Work the butter in with your fingers until the mixture looks like coarse sand with a few pea-sized pieces of butter remaining.
    A glass bowl filled with crumbly streusel topping sits on a striped kitchen towel, with fresh sliced strawberries scattered nearby on a marble surface.
  • Pour in ½ cup (120 g) buttermilk and stir with a wooden spoon just until the dough comes together. Stop as soon as you don't see any dry flour. Overmixing makes the biscuits tough.
    A glass bowl filled with a creamy batter and a spoon sits on a striped cloth. Fresh strawberries, some halved, are scattered around, with a bowl of chopped strawberries nearby.
  • Drop large spoonfuls of dough onto the strawberries, leaving small gaps between each dollop. They will spread as they bake.
    A white baking dish filled with sliced strawberries, topped with dollops of biscuit dough, sits on a striped cloth. Fresh strawberries and a lemon wedge are scattered around this inviting gluten-free strawberry cobbler.
  • Bake at 400℉ for 35-40 minutes, until the biscuits are golden brown on top and cooked through in the center (no raw dough when you break one open) and the strawberry filling is bubbling around the edges. Start checking at 30 minutes.
    A square white baking dish filled with gluten-free strawberry cobbler, topped with golden-brown biscuit pieces. Fresh strawberries are scattered around on a striped cloth beside a white plate and spoon.
  • Let cool for 10 minutes before serving. The filling will thicken as it sits.

Notes

  • Gluten-Free Flour: I use Bob's Red Mill 1-to-1 Gluten Free Baking Flour (blue bag). Other blends may work but I haven't tested them.
  • Buttermilk Substitute: No buttermilk? Stir 1/2 tablespoon apple cider vinegar into 1/2 cup whole milk and let sit for 5 minutes before using.
  • Dairy-Free/Vegan Option: Swap the butter for vegan butter (I tested with Earth Balance). Use any non-dairy milk (I tested with unsweetened almond milk) plus 1/2 tablespoon apple cider vinegar in place of the buttermilk.
  • Storage: Covered at room temperature for 1 day. Refrigerate up to 3 days. Reheat in a 350°F oven for 10-15 minutes to crisp the biscuits back up.

Nutrition

Calories: 163kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 207mg | Potassium: 238mg | Fiber: 3g | Sugar: 13g | Vitamin A: 189IU | Vitamin C: 58mg | Calcium: 70mg | Iron: 1mg
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