Looking for the perfect summer treat? Try my family’s favorite Easy Gluten-Free Strawberry Rhubarb Cobbler. It’s also vegan and a real seasonal treat.
There is nothing better than delicious summer fruits am I right? Over Father’s Day weekend, I had a ton of peaches from my peach tree that needed to be used before they went bad so what is a girl to do with all the peaches…I made a delicious peach cobbler and my family loved it so much. Of course, I didn’t have time to document any of it so I’ll have to re-create it and share that one soon.
I did run to the store to make another cobbler using strawberries and rhubarb and it did not disappoint. My boys and hubby went back for seconds. It’s so easy to make.
Ingredients
- strawberries
- rhubarb
- arrowroot flour
- cinnamon
- sugar
- gluten-free flour (I used King Arthurs Baking Mix)
- salt
- baking powder
- coconut oil, I use the liquid version
- water or milk
- mint (optional)
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Other Tasty Recipes
- Blueberry Lemon Poppyseed Baked Oats
- Gluten-Free Pumpkin Spice Dutch Baby
- Vegan Apple Pie Baked Oats
- Chocolate Chip Pumpkin Baked Oats
- Gluten-Free Chocolate Dutch Baby
- Baked Paleo Apple Cider Donuts
- Gluten-Free Spirulina Matcha Donuts
- Vegan Superfood Banana Muffins
- Vegan Chai-Spiced Pancakes
- Easy Baked Chai Spiced Donuts
I hope you give this tasty breakfast treat a try. Let me know what you think by commenting below.
Natalie
Easy Gluten-Free Strawberry Rhubarb Cobbler (Vegan)
Ingredients
- FILLING
- 2 lbs fresh strawberries trimmed and quartered
- 2 rhubarbs sliced
- 2 ½ tbsp arrowroot flour
- 1/3 cup sugar or coconut sugar
- 2 tsp ground cinnamon
- 1 tbsp fresh sliced mint (optional)
- COBBLER
- 1 ½ cups gluten-free flour
- 1/4 cup sugar or coconut sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 3 tbsp coconut oil melted
- 1/3 cup cold water or dairy-free milk
Instructions
- Preheat the oven to 400 degrees and set out an 8 x 8-inch (or slightly larger) ceramic or glass baking dish.
- If using fresh strawberries, skip to the next step. If using frozen strawberries, defrost them and drain off any excess liquid.
- Add the strawberries and rhubarb to a large saucepan and cook over medium heat for 3-5 minutes, stirring frequently, until thy start to release liquid. Reduce the heat to medium-low and add the arrowroot, sugar, and cinnamon. Stir and cook for another 5-7 minutes, stirring frequently, until the fruits are tender and the liquid is very thick and saucy. Transfer the mixture to the 8×8-inch baking dish and set aside.
- In a large bowl, add the COBBLER ingredients and mix well with a rubber spatula. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more almond milk; if too wet, add more flour.
- Using an ice cream scooper, scoop about 1 ½tbsp of the dough and top the berries with the cobbler dough. DO NOT press down on biscuits. They should look rustic!
- Place the cobbler on the middle rack and bake for 30-35 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for at least 10 minutes before serving to help the fruit thicken.
- Serve with whipped cream or vanilla ice cream, mint (optional), and enjoy. Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuit dough can be frozen for up to 1 month before baking and added when ready to bake.
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