Ready in about an hour with just 15 minutes of prep, this gluten free strawberry basil cobbler made with fresh strawberries is the perfect spring and summer dessert. Clean up is a breeze since everything is made in just one mixing bowl!
A Gluten Free Strawberry Basil Cobbler Packed with Summer Flavors
Cobblers are one of my favorite easy fruit desserts to make next to a crumble. I’m definitely more of a biscuit top cobbler person than a cakey cobbler person (even though I will still devour both with much enthusiasm!). In this gluten free strawberry basil cobbler, a buttery biscuit top is paired with a juicy strawberry filling flecked with aromatic basil. This is the kind of recipe I like to keep in my back pocket during berry season because it only uses ONE mixing bowl, takes just 15 minutes to prep, and pairs perfectly with a scoop of cold ice cream (try my strawberry coconut milk ice cream for an extra dose of strawberry flavor).
The hardest part about this recipe is waiting for it to bake, then waiting for it to cool a bit. Trust me, the wait is worth it! The cooling process helps thicken the delicious strawberry juices and brings the cobbler down to the perfect warm temperature. Top it with ice cream for a bit of extra indulgence!
Key Strawberry Basil Cobbler Ingredients
Fresh strawberries are the key to avoiding a soupy and mushy cobbler so I highly recommend avoiding the frozen ones here. The standard fresh Italian basil that is sold in grocery stores works great. Aim for a sweeter basil rather than a spicy one like Thai. Though you might be tempted to leave the cornstarch out or sub it with something else, don’t! It’s vitally important in thickening the strawberry juices and keeping the cobbler from being a soupy mess. I used a gluten free 1 to 1 flour blend (use one that has xanthan gum already added). You can actually make this with an equal amount of all-purpose flour as well!
For more info on ingredients and subs, check out the notes section of the recipe card down below!
How to Make a Gluten Free Strawberry Cobbler with Just One Mixing Bowl
This strawberry basil cobbler comes together easily with about 15 minutes of prep time. Here’s how to make this easy summer dessert:
In order to extract as much flavor as possible from the basil, you’ll rub it into the sugar with your fingers for about a minute. It will become super fragrant! Then, you can toss in the cut strawberries, lemon juice, and cornstarch. Don’t skip the cornstarch! It thickens the strawberry juices and keeps the cobbler from being soupy.
Wipe out the mixing bowl, then add and mix the dry ingredients. Add the diced cold butter (straight from the fridge if possible!) and cut it in with a fork or pastry blender. I don’t recommend using your fingers because it will warm up the butter too much. Add the vanilla and cold milk and mix until you have a shaggy biscuit dough. Don’t worry about overmixing since we’re using gluten free flour!
Use a spoon (not your hands!!) to add dollops of the dough over the top of the strawberries. The dough does not need to completely cover the berries but you want to make sure it’s fairly even so it bakes evenly. Gently pat the dough down with your fingers if needed to make it all relatively the same height/thickness. Bake the gluten free cobbler until the strawberry juices are bubbling and the topping is golden and baked through.
It is absolutely essential to let the baked strawberry cobbler rest for 20-30 minutes before serving. This allows the biscuit topping to fully set and the strawberry juices to thicken!
Court’s Tips for Working with Gluten Free Flour
Not all gluten free mixes are the same! I typically reach for a 1:1 or measure for measure blend that is meant to be subbed into your recipes in the same amount as a standard all-purpose flour. Gluten free flour blends are actually the only ingredients I measure by weight instead of volume because it leads to the most accurate results. For this recipe, I tested it with Bob’s Red Mill gluten free 1 to 1 flour (not sponsored). You’ll need 180 grams (about 1 1/2 cups).
Keep in mind that gluten free flours absorb liquid differently than wheat flour so the biscuit topping dough will seem slightly more moist. This is perfectly normal! You should be able to easily dollop it on top of the strawberries with a spoon.
More Gluten Free Desserts for Summer
This no-bake vegan and gluten free blueberry cardamom tart is actually one of my favorite summer desserts! There’s no oven or stove involved, just your blender and your freezer! If you’ve got an ice cream maker, try my dairy free honey sage ice cream! A secret ingredient keeps it extra creamy and it pairs really well with fresh summer berries. If you find yourself in peach season, try my gluten free brown sugar peach galette. Serve it warm with a scoop of ice cream and thank me later!
Gluten Free Strawberry Basil Cobbler
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Ready in about an hour with just 15 minutes of prep, this gluten free strawberry basil cobbler made with fresh strawberries is the perfect spring and summer dessert. Clean up is a breeze since everything is made in just one mixing bowl!
Ingredients
for the strawberries
- 1/3 cup granulated sugar
- 2 tablespoons finely sliced fresh basil
- 2 pounds fresh strawberries, hulled and halved or quartered
- 1 1/2 tablespoons lemon juice
- 3 tablespoons cornstarch
for the biscuit topping:
- 1 1/2 cups (180g) gluten free flour mix
- 1/4 teaspoon sea salt
- 2 teaspoons baking powder
- 1/3 cup granulated sugar. plus extra for sprinkling on top
- 2 teaspoons lemon zest
- 1/2 cup cold unsalted butter, diced
- 1 1/2 teaspoons vanilla bean paste
- 6 tablespoons whole milk, cold, plus a little extra for brushing on top
Instructions
Preheat the oven to 350 degrees.
Add the sugar and basil to a large bowl. Rub the basil into the sugar with your fingers for about 30-60 seconds until highly fragrant.
Add the halved or quartered strawberries to the bowl with the basil and sugar then add the lemon juice and cornstarch. Toss to coat the strawberries in the cornstarch then dump everything into a two quart baking dish, making sure to scrape everything from the bowl into the dish.
Wipe out the bowl you used for the strawberries, then add the gluten free flour, salt, baking powder, and sugar. Whisk to combine, then mix in the lemon zest. Cut in the cold butter with a fork or pastry blender until crumbly and the pieces of butter are no larger than a pea. Pour over the milk and vanilla bean paste. Mix until the dough just comes together. It should look like a soft biscuit dough.
Use a large spoon to drop dollops of the dough over the strawberries. It’s okay if the dough doesn’t cover the strawberries entirely. Optional: brush the top of the dough with some milk and sprinkle a few pinches of sugar on top. Bake the cobbler in the preheated oven for 35-45 minutes until the juices are bubbling and the topping is golden. A toothpick inserted into the biscuit topping should come out clean.
Allow the cobbler to cool for at least 20-30 minutes to allow the strawberry juices to thicken. Serve warm with ice cream if you like!
Notes
- You’ll need 1 medium or large lemon to yield enough zest and juice for the recipe.
- If you do not need this dessert to be gluten free, you can use an equal amount of all-purpose flour.
- If your gluten free flour blend does not contain xanthan gum, you’ll need to add 1/2 teaspoon along with the dry ingredients.
- I prefer the flavor of vanilla bean paste but you can use an equal amount of vanilla extract if you don’t keep it on hand.
- Measure out the 2 pounds of strawberries BEFORE you hull and chop them.
- Measure out the 2 tablespoons of fresh basil AFTER you’ve finely chopped or sliced it.
- This cobbler will have the best flavor and texture on the day you bake it. Leftovers can be stored in the fridge and are best within 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
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