Servings: 1 Serving
Single-Serve Strawberry Cobbler
One delicious serving of strawberry cobbler for those times you're craving a sweet fruity treat. Make it for dessert or breakfast!
Ingredients
Cobbler Topping:
- ¼ cup gluten-free all-purpose flour
- 1 Tbsp coconut oil melted
- 1 Tbsp pure maple syrup
- Pinch sea salt
Strawberry Filling:
- 1 cup fresh strawberries chopped
- 1 to 2 tsp pure maple syrup to taste
- 1 tsp coconut oil melted
- ½ tsp gluten-free all-purpose flour
- Pinch sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Wash the strawberries and pat them dry with a paper towel. Remove the stems then chop them into small pieces. You will need 1 cup of fresh berries.
- Transfer the ingredients for the strawberry filling to an oven-safe mug, bowl, small baking dish, or ramekin and stir until combined. I use an 8-ounce ramekin.
- In a separate small bowl or measuring cup, stir together all of the ingredients for the cobbler topping (both the wet ingredients and the dry ingredients) until a thick dough forms.
- Transfer the biscuit dough to the ramekin on top of the strawberry layer. You can form a biscuit shape out of the dough if you’d like, or do as I do and leave it crumbly.
- Place the ramekin on top of a baking sheet (in case there is any overflow from the strawberry juices), and transfer it to the oven. Bake for 25 to 28 minutes in the preheated oven, or until the topping is golden brown and the strawberry filling is bubbly.
- Remove the cobbler from the oven and allow it to cool for 10 minutes, or until it is cool enough to handle.
- Enjoy as is, or top with a small scoop of vanilla ice cream, whipped cream, or Greek yogurt.
Notes
If you have any leftovers, cover the ramekin with plastic wrap (or transfer it to an airtight container) and refrigerate for up to 5 days.
Nutrition
Serving: 1Serving, Calories: 373kcal, Carbohydrates: 55g, Protein: 2g, Fat: 19g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Sodium: 599mg, Fiber: 5g, Sugar: 7g