Strawberry Dump-It Cobbler (Half The Fat & Sugar!) (Gluten Free)
Jun 23, 2023, Updated Feb 02, 2024
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The sun is shining, the strawberries are ripe and this dessert has your name written all over it. Seriously, you won’t believe how easy it is to create this guilt-free indulgence that’s perfect for Fourth of July festivities or any summer evening (or hey, even breakfast – no judgment here!). Just dump those juicy, vibrant strawberries into a baking dish along with a few ingredients you’re guaranteed to already have in the pantry and let the oven take care of the rest.
Could it get any better? Well, in a word, yes! This super simple version contains half the fat and sugar of a traditional cobbler and is gluten-free and dairy-free/vegan friendly so you can dig into a scrumptious dessert without a smidgen of guilt. Who said we couldn’t have our cobbler and eat it too?
Watch Me Make My Strawberry Dump-It Cobbler
If you’re in need of some more simple, easy desserts, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Strawberry Dump-It Cobbler
Step 1. Heat your oven to 375°F.
Step 2. Place butter in a 8×8 inch baking dish. Place dish in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
Step 3. Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl
Step 4. Add the 3/4 cup of milk and vanilla and mix. If the batter looks more like cake batter than pancake batter, thin it with another 1/4 cup or so of milk.
Step 5. Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
Step 6. Add strawberries evenly to the batter and top with remaining sugar.
Step 7. Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
Step 8. Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.
Step 9. Enjoy!
Please note: the consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. I’ve noted in the ingredients that you may need an extra 1/4 cup of milk to thin it out!
What Else Can I Use?
- Use all purpose flour instead of GF All-purpose
- Use all GF all-purpose in place of the oat flour measurement
- Use regular cow’s milk in place of the almond milk
- To make it totally dairy free, use a vegan butter (Miyokos is my favorite)
- This method works well with all kinds of fruit, so use what you have!
This Strawberry Dump-It Cobbler is special because:
As the name suggests, dump it all in there and bake!
It’s gluten free, and dairy free/vegan friendly!
More Super Simple Desserts
The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)
My Everyday Apple Tart (Gluten Free, Dairy Free, Vegetarian)
My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)
If you make my Strawberry Dump-It Cobbler, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Strawberry Dump-It Cobbler (Half the Fat & Sugar!) (Gluten-Free)
Ingredients
- 3 tablespoons unsalted butter
- 1 cup all-purpose GF flour
- ¼ cup oat flour
- ½ cup plus 2 tablespoons cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- ¾ cup unsweetened almond milk, (or more)
- ½ teaspoon vanilla extract
- 5 cups fresh ripe strawberries, hulled & diced (4 cups diced strawberries)
Instructions
- Heat your oven to 375°F.
- Place butter in a 8×8 inch baking dish. Place dish in oven for 5 to 7 minutes, until butter has melted. Tilt the dish to ensure it is evenly coated with butter.
- Whisk together the flour, ½ cup sugar, baking powder and salt in a medium bowl
- Add the 3/4 cup of milk and vanilla and mix. If the batter looks more like cake batter than pancake batter, thin it with another 1/4 cup or so of milk.
- Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
- Add strawberries evenly to the batter and top with remaining sugar.
- Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
- Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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