Print
strawberry cobbler on a table

Strawberry Cobbler with Gluten-Free Corn Masa Topping

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
Keyword gluten free dessert recipes, strawberry cobbler recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12
Calories 232 kcal
Author Shannon Stonger

Ingredients

Instructions

  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. 

Recipe Notes

Serve with plain yogurt for breakfast or ice cream as a dessert.