Vegan Strawberry Cobbler

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This Vegan Strawberry Cobbler is full of flavor, with juicy strawberries, topped with a crisp, melt in your mouth, buttery biscuits. 

Vegan Strawberry Cobbler

Since my Blackberry Cobbler recipe was so amazing, and I had some fresh local strawberries, I decided to make this Strawberry Cobbler Recipe. It's springtime, and close to Mother's Day, so if you are looking for Mother's Day brunch ideas this easy strawberry cobbler is for you. It is not only vegan, but it is also gluten-free, and incredibly delicious!

Other great Mother's day brunch recipes are Easy Chickpea Salad Sandwich, Vegan Egg Salad Sandwiches, Easy Tofu Scramble, Oven Baked Potato Wedges, and Cucumber Tomato Avocado Salad

Strawberries in a green basket on a wooden board for vegan strawverry cobbler

Strawberry Cobbler

Strawberry season is basically ending here in Central Florida, but I was so happy to find fresh local strawberries. I bought a bunch, and they are so sweet and flavorful I just want to eat them all, but I had to save some to make this fresh strawberry cobbler. 

I'm not exaggerating, but this simple strawberry cobbler is so decadent. I served it with Coconut Whipped Cream, and my family enjoyed it so much that my son Daevyd asked me to make it again. It is also delicious served with a dollop of vegan vanilla ice cream. 

How To Make Strawberry Cobbler?

The recipe is so easy to prepare because you don't need to do any precooking of the strawberries. I used brown rice flour and almond flour for the topping and the texture was perfectly moist and soft with a crisp golden top. I used organic cane sugar as the sweetener, but you can substitute with coconut palm sugar. 

  • Preheat the oven 375 degrees Fahrenheit. Grease a 9x13 casserole dish and set aside. Wash strawberries, cut the tops off, and cut the larger strawberries into halves. Place them in a bowl, toss them with sugar, cornstarch, lemon juice, vanilla, and lemon zest. This combination will result in a very flavorful strawberry sauce. Set aside the strawberry mix while you prepare the topping. 
  • In a large bowl, mix brown rice flour, almond flour, sugar, baking powder, salt and set aside. In a separate bowl, mix melted coconut oil, non-dairy milk, ground flaxseed, and vanilla. Stir the mixture into the dry ingredients until fully incorporated. 
  • Pour the strawberry mixture into the casserole dish and spread evenly. Scoop up the dough using a large spoon or ice cream scoop and form into biscuit shapes, and place on top of the strawberries.
  • Bake for 40-45 minutes, or until biscuits are golden and crisp. Remove from oven and allow to cool for 10 minutes. Serve with a dollop of coconut whipped cream or vanilla ice cream. 

Close up view of strawberry cobbler being served with a spoon

Can You Use Frozen Strawberries To Make Cobbler?

Absolutely! You can use frozen strawberries, and you don't even need to thaw them. I have saved surplus strawberries from my local U-pick farm and frozen them. All I do is just take them from my freezer, run them under cold water if they are sticking, and use a sharp knife to cut them in halves if they are too large. Place them in a bowl and toss with cornstarch, sugar, lemon, vanilla, and lemon zest. 

Check Out These Amazing Strawberry Recipes

Strawberry cobbler in white casserole dish

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
246 kcal / 1028 kJ
Fat:
9 g
Protein:
3 g
Carbs:
40 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
45 min
Ready in:
1 h
For:
8 Servings

Ingredients

Strawberry Filling

Topping

Instructions

For The Strawberry Filling

  1. Preheat the oven 375 degrees Fahrenheit. Grease a 9x13 casserole dish and set aside. Wash strawberries, cut the tops off, and cut the larger strawberries into halves. Place them in a bowl, then toss them with sugar, cornstarch, lemon juice, vanilla, and lemon zest.
  2. In a large bowl, combine the brown rice flour, almond flour, sugar, baking powder, and salt, and set aside. In a separate bowl, mix melted coconut oil, non-dairy milk, ground flaxseeds, and vanilla. Stir the mixture into the dry ingredients until fully incorporated. If the mixture is too dry, add 1 tablespoon of water or non-dairy milk at a time until the mixture comes together.
  3. Pour the strawberry mixture into the casserole dish, and spread evenly. Scoop up the dough using a large spoon or ice cream scoop and form into biscuit shapes, and place on top of the strawberries.
  4. Bake the cobbler for 40-45 minutes, or until biscuits are golden and crisp. Remove from oven and allow to cool for 10 minutes. Serve with a dollop of coconut whipped cream or vanilla ice cream. 

Notes

  1. The sauce thickens as it cools
  2. If your non-dairy milk is cold, it will solidify your coconut oil, therefore make sure your non-dairy milk is at room temperature or slightly warmer before adding your melted coconut oil.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Amanda Powell
    June 2, 2019

    Wow I was blown away how tasty this recipe turned out, so delicious served with vanilla ice cream.