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
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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.
Could you use other fruit like blueberries or peaches and does it have to be fresh fruit? THANK YOU. I never get responses but I keep trying:)
Hello! You absolutely can use other fruit, I’ll be sharing more varieties throughout the year because it’s such a versatile recipe. I do recommend fresh fruit, as frozen fruit releases a lot more liquid into the cobbler and it will likely be too wet. I hope you love it!
Kat
HI! This is such a versatile recipe. I’ve had great success with this method over the years; however, it’s nice to see a version that’s a little more calorie friendly. My question relates to using dairy free milk. I’m new to this area and was wondering if you can share your expertise on differences in using almond vs soy vs oat milks. Also, do you recommend almond for best results on this recipe? Thanks so much!
Hi Kimberly, you’re right that this is an old cobbler method that I’ve modernized a bit to make it more nutritious! You can really use almond or oat milk… or regular cow’s milk in fact. The recipe is very forgiving. I tend to use almond milk over oat milk in baked goods recipes as oat milk is thicker and can make baked goods dense.
Enjoy!
Kat
So easy to prepare and so very delicious. I left the cut up strawberries sit for a day , the result was am intensely flavorful strawberries . This cobbler is incredibly delicious! I am anxious to try other berries.
I’m so thrilled you love it, mom! Thanks for always being my biggest supporter : )
Made this last night using the recipe off of Instagram as written and it was very tasty – the boyfriend even asked for seconds! I did wonder about the amount of milk the recipe calls for, though. My batter was fairly thick with it as written, kind of like cake batter. In the video it looks like maybe Kat uses more than just 3/4 cup of milk as her resulting batter is more like a pancake batter consistency. Either way, it worked out, just curious. Thanks for sharing! 🙂
Erin, the consistency of the batter depends a bit on what brands of ingredients (especially milk) are used. I always suggest adding 1/4 cup or so more milk to achieve a pancake batter consistency.
As you found out, however, it’s a very forgiving recipe and pretty hard to mess up. I’m so thrilled you love it!
Kat
Thanks for the additional advice, Kat! It totally makes sense and I will definitley keep this in mind when I make it again. We really did love the cobbler and it was so easy – thanks again for sharing!
This is my second time making this cake. It’s simple and delicious! It will be on repeat in my house.
Excited to try! You think it’s okay to add an egg for more nutrition?
I’m so excited for you to give this one a go, Natalie!
I don’t think that adding an egg would change this all that much so definitely worth experimenting with! You might just want to watch the consistency of the mixture to ensure it’s not too runny, but let me know how you get on!
Enjoy,
Kat.
Not gluten free unless using gluten free oats is there an substitute
Absolutely! Thanks for the reminder, Joanne!
I always need to use soy milk due to nut allergy & gluten/barley allergy so guessing I just thin it a little, if batter mix is a bit thick? I also cook for church pot luck so guessing this recipe would double in a bigger (9×13) dish? I don’t ever cook small 😅
Yes, exactly Donna! The consistency is key so thin it down a bit if your soy milk isn’t making things runny after 3/4 of a cup.
And you could absolutely double this – similar to the original sizing, just watch it in the oven to make sure it’s golden and bubbling to ensure it’s cooked.
Let me know how it goes!
Kat.
This is a great recipe Kat. Super easy, adaptable, and delicious. I accidentally made it with 5 cups of diced strawberries instead of 4 but it was no biggie. Packed with fruit and very delicious. Made it with all purpose flour only and dairy milk. I did need to add a little extra milk.
I made this intending to eat it the next day but after one bite , just to taste it, I had to have more. So delicious. Two thumbs up. Highly recommend. 😁🧡
I have a similar problem – just a taste and suddenly I’m devouring half of it 😅
I’m so glad you loved it, Lisa!
Enjoy,
Kat.
can you use all purpose flour ?
Yes absolutely! I try and list all the alternatives in the ‘What Else Can I Use’ section if you’re ever wondering!
Enjoy,
Kat.
So good! I’ve already made this recipe with strawberries and blueberries, and it was a hit with the whole family. I love that I can make it dairy free, and it has less sugar than our old cobbler recipe. We just went blackberry picking this afternoon, and my daughter requested this again. I think I’m looking forward to it more than she is! Thanks Kat!
This is what I love to hear! I’m so glad you all enjoy this one, Kathryn.
Kat.
We love this recipe, I’ve now made it with peaches and with mango and it’s come out great!
Wondering if I could double the recipe and use a larger baking dish, or would it not cook properly?
I’m so glad you love it, Sophia!
You could definitely give doubling it a go – I’d check on it regularly while it’s in the oven as, you’re right, it may need a little extra time, but I would work in 5-8 minutes increments as not to overcook it.
Let me know how you get on,
Kat.
AMAZING! I made this over the weekend for my family and let’s just say it’s Football Player approved! There was none left, my boys and husband are excited for me to make it again with other fruit variations. All you recipes are a win! Thank you so much for sharing!
I’m over-the-moon that you all loved this one, Heather! It’s quite fun to play with different combinations – the sky is the limit!
Enjoy,
Kat.
The recipe looks great and I’m making it tonight but I have to say that it is always such a bummer to see diet culture stuff in recipes. There is no reason to feel guilty about eating strawberry cake, so we don’t need “guilt free” versions of this or any other dessert recipe. Can’t we just call things delicious and leave it at that?
I appreciate you holding me accountable to this Wendy – it’s never my intention to make anyone feel any shame or guilt for what they choose to eat and ultimately it is all about fuelling your body in a way that feels right to you.
Thank you so much for being here.
Kat.
This turned out so well!! I used what I already had – 1 cup all purpose flour, 1/4 cup almond flour (instead of oat) and whole milk. Consistency was great!
Exactly – use what you have on hand and don’t stress about the rest!
Enjoy, Mimi!
Kat.
Is it possible to use vegan butter?
Absolutely! Miyokos is my personal favorite but whatever you have on hand will work!
Enjoy,
Kat.
I made this with apricots , whole milk, butter and kamut flour it was amazing! Next seasonal fruit to try will be peaches. Thank you!
That sounds like a delicious combo, Dana!
Enjoy,
Kat.
Just made this tonight! It’s amazing. Threw in all the fruit that was turning – peaches, strawberries, nectarines and blueberries. Used whole wheat flour bc I did t have oat and used 2% milk bc there was a person with nut allergies here. Already digging in and I could eat tho whole thing by myself!!
It’s one of the best ways to use up fruit without letting it go to waste!
I could just about eat the whole thing myself too 😉
Enjoy,
Kat.
Made peach and blueberry, gluten free…
Deeeeelicious
Such a good combo, Melani!
Enjoy,
Kat.