Strawberry Cobbler (vegan & easily gluten free)

It’s strawberry season! We have been getting some super sweet and delicious strawberries the past few weeks in our CSA. Last week we received 4 pints and we wanted to use them in a new way. I came across a strawberry cobbler recipe and immediately decided to make it. I’d never made a cobbler before so I was really excited to try! It turned out wonderfully! It wasn’t overly sweet and really showcased our strawberries. We shared with some non-vegan friends and they gave two very enthusiastic thumbs-up. Give this one a try! Your farmer’s market strawberries will thank you.

Strawberry Cobbler - 2

Strawberry Cobbler
(recipe adapted from Vegetarian Times)
6 cups fresh strawberries, halved
1/2 cup agave nectar
4 T evaporated cane juice, divided
1/2 cup + 2 T flour, divided (sub favorite gluten free flour)
1 T lemon juice
1/8 tsp baking powder
1/8 tsp baking soda
1/8 tsp kosher salt
3 1/2 T solid coconut oil

Preheat oven to 375°F. Lightly grease a 11- x 7-inch baking dish. Mix together strawberries, agave nectar, 2 T evaporated cane juice, 2 T flour, and lemon juice in bowl. Transfer to prepared baking dish. Whisk together remaining 1/2 cup flour, remaining 2 T evaporated cane juice, baking powder, baking soda, and salt in a bowl. Add coconut oil, and mix well with fork until mixture is crumbly. Stir in 1/4 cup water. Dollop over prepared berries and lightly spread batter over them. Bake 25 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

Strawberry Cobbler

Serve with your favorite non-dairy ice cream and enjoy!
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4 thoughts on “Strawberry Cobbler (vegan & easily gluten free)

  1. I LOVE that baking dish and the cobbler looks delicious! I may have insisted on a rhubarb addition, but thats me. I’m so jealous that you got 4 pints of strawberries in your CSA. Texas produce is beautiful and abundant right now, but sadly not in the strawberry department :/. I’m drowning in amazing peaches though.

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