Healthy Strawberry Cobbler {Vegan, Paleo and Gluten Free}

An easy and healthy strawberry cobbler made with a fresh strawberry filling and topped with an almond butter-based biscuit that tastes just like speculoos cookies!

Strawberry Cobbler in a cast iron skillet, with two spoons and melting ice cream scoops on top.

After making my Peach Blueberry Cobbler last summer, I knew I wanted to play around with new fruit fillings and I’m so glad I did because this strawberry cobbler is SO DELICIOUS!

Granted, it’s probably unlike most cobblers you’ve tried before because the biscuit topping is made with an almond butter base –no bisquick here! It tastes just like speculoos cookies and brings out the fruit filling even more.

I’m pretty sure you’re going to LOVE IT! It sure makes a perfect summer dessert 💗

How to make strawberry cobbler, step by step

First, start with the biscuit topping. In a large bowl, mix together arrowroot flour/starch, coconut sugar, baking powder, salt and cinnamon until well combined (steps 1 and 2).

Step by step photos for making healthy strawberry cobbler biscuits

Add the almond butter and using a hand mixer, mix until almond butter is combined and the mixture is crumbly (steps 3 and 4).

Then, using your hands, continue mixing the dough until it fully comes together (step 5).

In the bowl, roll the dough into a log and using a knife, cut the log into 9 pieces: cut it in three, then cut again each pieces in three (step 6). It doesn’t have to be perfect. Set aside while you make the filling.

Step by step photos for assembling healthy strawberry cobbler

In another bowl, combine the strawberries, maple syrup, lemon juice and arrowroot. Arrange in a baking dish or cast iron skillet (step 7).

With your hands, form biscuit-shaped discs with the cobbler dough pieces and layer overtop fruit filling (step 8). Bake at 350F/180C degrees for 35 minutes or until bubbly, let it rest for about 15 minutes and enjoy thoroughly!

A few tips!

  • This recipe is perfect to use strawberries that are a bit past their prime – don’t throw them away, make this cobbler!
  • Can you freeze this cobbler? Yes! You can either freeze it directly in the pan before baking it – when you’re ready to eat, bake as instructed (you may need a few more minutes). Or you can freeze it once it’s baked – microwave for a couple minutes before serving. I like to freeze it in portions for an easy small portion dessert.
  • Can you make it ahead? You can prepare the fruit filling and the dough separately (make sure to wrap it tightly in plastic wrap so it doesn’t dry) and assemble when you’re ready to eat.
  • Can you use another nut butter? Technically you can yes, but in terms of flavor I personally find that almond butter is what works best.
  • Fruit variations: This recipe is actually based on my peach and blueberry cobbler! It works well with other types of berries, peaches/nectarines, mangos, apples, pears…

Strawberry cobbler in a cast iron skillet over a white and blue stripped dish towel, with two spoons and two fresh strawberries on top.

If you tried this strawberry cobbler, don’t forget to rate the recipe and let me know how it went in the comments below – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

Strawberry Cobbler in a cast iron skillet, with two spoons and melting ice cream scoops on top.
5 from 5 votes
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Healthy Strawberry Cobbler {Vegan + Paleo}

An easy and healthy strawberry cobbler made with a fresh strawberry filling and topped with an almond butter-based biscuit that tastes just like speculoos cookies!

Course Dessert
Cuisine American
Keyword gluten free cobbler, healthy cobbler, strawberry cobbler
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 444 kcal

Ingredients

Cobbler:

Filling:

  • 2.5 lbs fresh strawberries about 4.5 cups, hulled and sliced
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon arrowroot starch or tapioca flour or cornstarch

Instructions

  1. Preheat oven to 350F/180C degrees.
  2. In a large mixing bowl, whisk together arrowroot (or tapioca flour if using), coconut sugar, baking powder, salt and cinnamon until well combined. 

  3. Add 1 cup almond butter, and using your hand or a hand mixer, stir until it becomes a cohesive dough (about the texture of cookie dough). If using a hand mixer, start with the mixer and finish with your hands to really bind it together. 

  4. Cut the dough into 9 pieces (cut it in three, then cut again each pieces in three - it doesn't have to be perfect). Set aside.

  5. In a medium mixing bowl, stir together strawberries, maple syrup, lemon juice and arrowroot (or tapioca or cornstarch if using). Stir until incorporated.
  6. In a 10-inch (25 cm) cast iron skillet or 9x9-inch (22 x 22 cm) baking dish, add fruit mixture evenly to the bottom. 

  7. Using your hands, form biscuit-shaped discs with the cobbler dough pieces and layer overtop fruit filling. 

  8. Bake for 35-40 minutes or until fruit is bubbling and cobbler topping is browned (keep an eye on it as it may be ready before that depending on your oven). You may want to place a baking sheet underneath in case the topping spills a bit while baking. 

  9. Set side to cool for 15 minutes before serving. Serve with vanilla ice cream (if you want to indulge a bit!) or whipped coconut cream (to keep it vegan and paleo).

Nutrition Facts
Healthy Strawberry Cobbler {Vegan + Paleo}
Amount Per Serving (1 /6th)
Calories 444 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 2g 10%
Sodium 238mg 10%
Potassium 833mg 24%
Total Carbohydrates 53g 18%
Dietary Fiber 10g 40%
Sugars 28g
Protein 10g 20%
Vitamin A 0.5%
Vitamin C 137%
Calcium 28.1%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

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posted in
Clean Eating Dairy Free Desserts Gluten free Paleo Recipes Refined Sugar Free Spring Recipes Summer Recipes Vegan Vegetarian
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