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