Strawberry Cobbler with Gluten-Free Corn Masa Topping

Strawberries, the ubiquitous spring fruit, are too precious at first to eat any other way but unadulterated.

On yogurt, in cereal, as an afternoon snack.

But when the baskets keep coming in, whether from your strawberry patch or the farmer’s market, at some point you have to get creative.

Strawberry cobbler in a glass pie pan

Strawberry cobbler

Cobbler is a simple and common dessert made from the best of summer fruits.

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From berries to plums, apples to peaches, cobbler is as simple as sweetened fruit topped with a biscuit-like topping and baked to golden perfection.

It can be decadent enough for dessert or wholesome enough for breakfast. This one leans towards the latter, but with a scoop of ice cream, is definitely a great end to a late spring meal.

strawberry cobbler in glass pie pan before cooking

Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this cobbler is something special.

Corn masa is made from nixtamalized corn and is used primarily for making tortillas, tamales, and more.

It is imperative to seek out organic corn masa flour, as is the case with all corn products, to avoid GMOs and the supporting of pesticides and herbicides used in industrial monocropping.

Likewise, strawberries should always be organic as they are heavily sprayed with a variety of toxic chemicals.

strawberry filling and corn masa topping in glass bowls.

★ Did you make this strawberry cobbler recipe? Don’t forget to give it a star rating below!

Strawberry Cobbler with Gluten-Free Corn Masa Topping
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this strawberry cobbler is something special.

Course: Dessert
Cuisine: American
Servings: 12
Calories: 232 kcal
Author: Shannon Stonger
  • 2 pounds of organic strawberries
  • 1/3 - 1/2 cup honey depending on the sweetness of the strawberries
  • 1 Tablespoon arrowroot flour
  • 2 cups organic corn masa flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter or coconut oil cut into pieces
  • 1/3 cup honey
  • 2 1/4 cups milk plant-based works
  1. Preheat the oven to 400 degrees. Grease a 10x10", or similarly sized, pan or two smaller pie pans.
  2. Smash strawberries, honey, and arrowroot flour together in a medium bowl using a fork. Be sure that all ingredients are well combined. Set aside while you prepare the topping.
  3. Prepare the topping by combining the masa flour, baking powder, and salt together in a medium bowl with a whisk. Cut the cold butter or coconut oil into the masa mixture using either a pastry cutter, a fork, or clean hands. Add the honey and milk and mix well until all of the flour is hydrated and all ingredients are homogenous. It will be a thick batter.

  4. Spoon large tablespoons of batter over the strawberries, spreading them out with the back of a fork. Continue to dollop batter in evenly spaced increments throughout the whole pan until all of the batter is used up.
  5. Place in the oven and bake for 30-40 minutes or until the fruit is bubbling and the topping is golden and cooked through. Allow to cool for at least 15 minutes before serving. Serve with plain yogurt for breakfast or ice cream as a dessert.
Gently sweetened with raw local honey and topped with an unusual corn masa biscuit crust, this strawberry cobbler recipe is something special. It's a gluten-free dessert option that uses the best farm fresh strawberries. #dessert #recipe

About Shannon Stonger

Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family's journey towards sustainability. She is the author of the sourdough baking book 100% Rye and released Traditionally Fermented Foods in May 2017. She holds a bachelor's degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

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