Strawberry Rhubarb-Maple Syrup Cobbler (Gluten-free, Paleo, Vegan)

Paleo Vegan Strawberry Rhubarb Cobbler photos with recipe title overlay

Strawberry Rhubarb-Maple Syrup Cobbler (Gluten-free, Paleo, Vegan)

Strawberry Rhubarb-Maple Syrup Cobbler has the jammiest fruit filling and perfectly cooked cobbler biscuits on top -- with crispy, golden-brown exterior and a tender light interior. Enjoy this tart-sweet spring and summer dessert that's naturally sweetened and grain-free. Gluten-free, Paleo.

Course Afternoon tea, Breakfast, Dessert

Cuisine American, British

Keyword cobbler, gluten-free, grain-free, maple syrup, paleo, refined sugar-free, strawberry rhubarb

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 296kcal

Author Megan

Cost $6

Equipment

pastry cutter -- or, a food processor/two knives may also be used
large mixing bowl
baking dish 9" by 9" square dish or round pie plate

Ingredients

6 to 7 cups rhubarb chopped
1/3 cup maple syrup
2 cups strawberries cut in half, fresh or frozen
1/4 cup water
1 teaspoon gelatin or for Vegan, add an extra 2 teaspoons tapioca pearls
2 Tablespoons coconut oil or olive oil/butter if preferred
1 Tablespoon + 1 teaspoon instant tapioca pearls or if preferred: increase gelatin an additional 2 teaspoons
1-1/2 cups blanched almond flour <— This one is the best brand, for sustainability and price.
1/2 cup arrowroot flour or tapioca flour
1-1/2 teaspoons baking powder
1/4 cup coconut sugar or maple sugar
1/4 teaspoon good quality salt based on preference
1/4 cup + 2 Tablespoons coconut oil refined, solid at room temp.
1/3 cup non dairy creamy milk of choice such as almond or coconut

Instructions

Preheat oven to 400℉. In a 9" by 9" dish or round pie plate combine rhubarb and coconut oil (or fat of choice) by tossing together with two spoons. Roast in preheated oven 20 minutes.
Meanwhile place water in a small dish or Pyrex style measuring cup and sprinkle gelatin over its surface to dissolve. After one minute, stir together. Set aside.
While rhubarb roasts: In a large mixing bowl, combine almond flour, arrowroot or tapioca, baking powder, coconut sugar and salt. Using a pastry cutter or two knives, cut the coconut oil into the flour mixture until it's well mixed in, and you have a crumbly looking flour. Stir in the milk until it comes together as a dough.
Remove hot, roasted rhubarb from the oven. Reduce oven temperature to 375℉. Toss strawberries, tapioca pearls, gelatin water and maple syrup into roasted rhubarb, using two spoons.
Scoop dough into 9 sections for a square dish, or fewer for a round dish. With each one, pat it between your palms to flatten into a patty shape about ⅔" thick. Place on top of rhubarb and strawberries in dish, and repeat until all of the dough is evenly placed.
Bake 25 to 30 minutes, or until the cobbler is golden brown, and the rhubarb and juices underneath are bubbly.
Cool on rack about 60 minutes, or fully cool for the thickest jammiest fruit underneath. Serve topped with optional ice cream. Chilled leftovers are also great (even for breakfast). Cobbler keeps, covered in the fridge, for up to 3 days.

Nutrition