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Paleo Strawberry Cobbler #SundaySupper

  • Total Time: 50 minutes
  • Yield: 6 servings 1x


  • ¾ cup almond flour
  • 2/3 cup tapioca starch
  • 2 tablespoons coconut flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/3 cup melted coconut oil
  • 2/3 cup unsweetened almond milk
  • 1 tablespoon maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 4 cups strawberries, quartered or halved, depending on the size of the berries
  • Juice of 1 lemon
  • 2 tablespoon tapioca starch
  • 1 tablespoon maple syrup


  1. Preheat oven to 350 degrees F. In the bottom of an 8 inch square pan, stir together the strawberries, lemon juice, 2 tablespoons tapioca, and 1 tablespoon syrup.
  2. In a medium bowl, stir together almond flour, 2/3 cup tapioca starch, coconut flour, baking powder, and cinnamon. Add the coconut oil, almond milk, 1 tablespoon syrup, vanilla, and salt. Stir until well combined.
  3. Spread the batter over the fruit mixture and bake about 40 minutes until the top is set and golden brown and the fruit is bubbling. Serve immediately or store in an airtight container at room temperature for up to 3 days. Reheat in the microwave about 1 minute if desired.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes