Strawberry rhubarb whiskey cobbler made with whole grain ginger oat biscuits – this timeless, classic dessert has gotten a modern upgrade making it gluten and refined sugar free.

This strawberry rhubarb cobbler is basically the cobbler of your dreams! Loaded with fresh sweet strawberries and tart rhubarb, a thick jammy fruit compote is nestled under a layer of crunchy, tender biscuits. Added into the fruit is a splash of gluten free sorghum whiskey that adds a tangy spice and plays nicely off of the ginger in the biscuits.

What you’ll need to make this Gluten Free Strawberry Rhubarb Whiskey Cobbler

(links below are the gluten free & celiac safe products I used in this recipe)

The whole grain biscuits are made with gluten free wholesome flour, oats, fresh ginger, and greek yogurt, and bake up into a bunch of rustic golden brown pillowy morsels with centers that are tender, creamy and crumbly.

Easy to make and so delicious. Of course, this cobbler is best served warm with a few scoops of vanilla ice cream on top. It’s so amazing!

This strawberry rhubarb cobbler would be absolutely perfect to serve to your family and friends – and definitely a perfect dessert for Mother’s Day. This is one of those recipes you will make over and over again – I guarantee it!

More delicious gluten free dessert recipes you’re sure to love!

If you make this Gluten Free Strawberry Rhubarb Whiskey Cobbler, be sure to leave a comment and rating below. You can also snap a photo and post it on Instagram! Make sure to tag @glutenless_apron and use the hashtag #glutenlessapron for a chance to be featured. Enjoy!

Gluten Free Strawberry Rhubarb Whiskey Cobbler

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Author: Emily Chave
Diet: Gluten Free

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Description

Strawberry rhubarb whiskey cobbler made with whole grain ginger oat biscuits – this timeless, classic dessert has gotten a modern upgrade making it gluten and refined sugar free.

Ingredients

Scale

(links below are the gluten free & celiac safe products I used in this recipe)

fruit filling

12 ounces trimmed rhubarb, sliced ½″ thick (about 3 cups)
8 ounces hulled strawberries, quartered if large, halved if small (about 2 cups)
3 tablespoons gluten free whiskey
⅓ cup coconut sugar
1 ½ tablespoon gluten free cornstarch
pinch kosher salt

biscuits

½ cup gluten free wholesome flour
¼ cup gluten free sweet rice flour
⅓ cup gluten free rolled oats
2 tablespoons coconut sugar
¾ teaspoon baking powder
¼ teaspoon kosher salt
1 tablespoon freshly grated ginger
4 tablespoons cold, unsalted butter, cut in ¼″ cubes
6 tablespoons nonfat greek yogurt
coconut sugar, for sprinkling on biscuits
vanilla ice cream, for serving

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Instructions

step 1

Position a rack in the center of the oven and preheat to 425 degrees.

step 2

Combine the sliced rhubarb, strawberries, whiskey, coconut sugar, cornstarch, and salt into a large mixing bowl, toss until combined. Pour the fruit and all of the juices into an 8×8 inch square baking dish.

step 3

Bake the fruit mixture until it is somewhat cooked down and bubbling, about 15 to 20 minutes.

step 4

While the fruit bakes, in a large mixing bowl combine flours, oats, coconut sugar, baking powder, salt, and grated ginger. Add the butter and cut in with a pastry blender or rub it in with your fingers until the mixture looks like sandy gravel with some pea-sized butter bits. Add the yogurt and mix with a spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough in the refrigerator while the fruit bakes.

step 5

When the fruit has begun bubbling, remove the baking dish from the oven. Divide the dough into 12 rough balls, about an inch in diameter, and place them over the top of the hot fruit, spacing them about an inch apart. Sprinkle the tops of the dough with some coconut sugar.

step 6

Bake the cobbler until the biscuits are golden brown and the fruit is thick and bubbling, about 15 to 20 minutes. Let the cobbler cool at least 15 minutes to allow fruit to thicken. Serve warm with a scoop of vanilla ice cream.

Notes

adapted from the bojon gourmet

to make this without alcohol: replace the whiskey with an equal amount of orange juice.

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