Vegan Strawberry Cobbler

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 cup + 1 Tbsp gluten-free all-purpose flour

1/4 tsp sea salt

1/4 tsp baking soda

1/3 cup coconut oil (melted)

1/4 cup pure maple syrup

1 tsp pure vanilla extract

4 cups fresh strawberries (stems removed and halved)

2 Tbsp gluten-free all-purpose flour

1/4 cup pure maple syrup

pinch sea salt

Directions

Preheat the oven to 350 degrees F.

Add all ingredients for the topping to a mixing bowl and stir to combine. A thick, greasy dough should form. The greasiness is normal!

Toss the ingredients for the strawberry filling in a mixing bowl and stir until well-combined (make sure the flour has dissolved).

Transfer the strawberry filling mixture to an oven-safe dish (I use a 10-inch cast iron skillet. You can also use an 8” x 8” or 9” x 9” baking pan).

Top the strawberry filling using the cobbler dough. You can form biscuit shapes if you’d like, or simply spread the topping all over.

Bake in the preheated oven 30 to 40 minutes, until the topping is golden-brown and crispy.

Serve fresh out of the oven with your choice of dairy-free ice cream or coconut whipped cream and enjoy!

Nutrition

• Serving Size: 1 of 6
• Calories: 295 kcal
• Total Fat: 9 g
• Total Carbohydrate: 51 g
• Total Sugars: 25 g
• Protein: 1 g