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Easy Gluten-Free Strawberry Rhubarb Cobbler (Vegan)

Easy Gluten-Free Strawberry Rhubarb Cobbler (Vegan)

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8

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.