Gluten-Free Strawberry Cobbler

This strawberry cobbler is one of the simplest summer desserts I make. Fresh strawberries tossed with a little sugar, lemon juice, and vanilla go into a baking dish, then get topped with drop biscuits and baked until the fruit is bubbling and the biscuits are golden. The biscuits soak up the juices from the strawberries underneath, and the whole thing comes together in under an hour.

I make this every summer when strawberries are at their peak, and it’s the kind of recipe I bring to cookouts because it feeds a crowd and travels well. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredient Notes

• Strawberries – Fresh, ripe strawberries work best here. Hull them and slice them about 1/4 inch thick so they break down evenly in the oven. You can use frozen in a pinch, but don’t thaw them first or the filling will be too watery.
• Cornstarch – This thickens the strawberry filling as it bakes. Don’t skip it or the cobbler will be soupy.
• Gluten-free flour blend – I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour (blue bag), which contains xanthan gum. I can’t verify if other brands of gluten-free flour will work since I haven’t tested them.
• Cold butter – Needs to be cold so the biscuits turn out flaky. Dice it small and work it in with your hands until the mixture looks like coarse sand.

Cobbler vs. Crisp vs. Crumble

A cobbler has a biscuit topping that bakes up golden and fluffy on top of the fruit. A crisp has a streusel topping with oats or nuts, and a crumble is similar but without the oats. All three start with fruit on the bottom, but the biscuit topping is what makes a cobbler a cobbler.

Recipe FAQs

Yes, but use them straight from the freezer without thawing. Thawed frozen strawberries release too much liquid and the filling won’t thicken properly. You may need to add 5-10 minutes to the bake time.

Absolutely. Blueberries, blackberries, raspberries, or peaches all work well. Use the same amount and keep everything else the same. Mixed berries are great too.

Expert Tips

• Don’t overmix the biscuit dough. Stir just until the dough comes together. Overworking it makes the biscuits tough instead of tender.
• Leave gaps between the biscuit dollops. The biscuits will spread as they bake, and the gaps let steam escape so the filling thickens properly.
• Start checking at 30 minutes. Every oven is different. The cobbler is done when the biscuits are golden brown on top and cooked through in the center, and the filling is bubbling around the edges.

Storage Instructions

Room temperature: Covered with foil or plastic wrap for up to 1 day. The biscuits soften as they sit.

Refrigerator: Airtight container for up to 3 days. Reheat individual servings in a 350°F oven for 10-15 minutes to crisp the biscuits back up. Microwaving works but the biscuits won’t be as good.

Freezer: Not recommended. The biscuit topping doesn’t freeze and reheat well.

Serving Suggestions

Serve this warm with a scoop of fresh strawberry ice cream on top. It sounds like a lot of strawberry, but warm cobbler with cold ice cream made from the same fruit is one of the best summer dessert combinations I know. If you have leftover strawberries, a quick strawberry coulis drizzled over each serving takes it over the top.

This is my go-to dessert when I’m making baked chicken kabobs or roasted chicken thighs for dinner. Something simple for dinner, something easy and impressive for dessert.