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Strawberry Cobbler (Gluten-Free)

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To make this recipe egg-free, use this recipe for gelatin eggs. I’ve tested it and it works beautifully!

Ingredients

Units
For the strawberries: 1/3 cup organic cane sugar 2 tablespoons arrowroot flour 2 pounds fresh strawberries, hulled and sliced in half 4 teaspoons vanilla extract For the topping: 1/3 cup coconut flour 1/3 cup arrowroot flour 1/3 cup tapioca flour 1/4 teaspoon ground cinnamon 1/2 cup plus 1 tablespoon maple sugar or organic cane sugar, divided 1 teaspoon baking powder 12 tablespoons cold unsalted butter, cut into tablespoons 2 large eggs, beaten (or make a double-batch of my gelatin egg recipe. I tested the recipe with the gelatin eggs and it works beautifully!) 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350ºF and adjust the rack to the middle position. Place the sugar, arrowroot and strawberries in a large bowl and gently toss to combine. Add the vanilla and gently mix to combine. Transfer the strawberry mixture to an 11”x7” baking dish. 

Place the coconut flour, arrowroot flour, tapioca flour, cinnamon, 1/2 cup sugar, and baking powder into the bowl of a food processor and pulse to combine. Add the butter and pulse 15-20 times, until it is the size of peas. Add the beaten eggs and vanilla and pulse until the mixture is evenly moistened. Let the dough sit for 10 minutes.

Spoon dollops of the dough onto the strawberries and sprinkle with the remaining 1 tablespoon of sugar.

Bake for 45-50 minutes, until the topping is just turning golden brown. Cool for 20 minutes and then serve.

Find it online: https://deliciouslyorganic.net/strawberry-cobbler-gluten-free/