4-Ingredient Single-Serve Strawberry Cobbler is an individual sized portion of delicious fruit crumble. Sweet, jammy strawberries with an amazing cobbler topping pair famously in this amazing strawberry dessert.
For those times you’re craving a refreshing fruit dessert but don’t want to bake a full batch of strawberry cobbler, this single-serve strawberry cobbler recipe is for you!
Made with just four simple ingredients, it takes only a few minutes to prepare and results in the perfect amount of dessert.
Plus, the recipe is gluten-free, dairy-free, and refined sugar-free yet you’d never even guess it.
Make it during strawberry season or any time you’re craving a fresh fruit dessert!
Plus, you have my permission to make this easy recipe for breakfast. I personally see this strawberry crisp recipe as a healthier option in the way of sweet treats.
If you’re looking for a bigger batch that serves 4 to 6 individuals, make my Vegan Strawberry Cobbler Recipe which is simply a larger version of this one.
Let’s discuss the four simple ingredients in this easy strawberry cobbler for one!
Ingredients for Single-Serve Strawberry Cobbler:
Gluten-free All-Purpose Flour: The cobbler topping is made gluten-free using a gluten-free flour blend in place of all-purpose flour.
Choose your favorite blend! I always recommend Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Measure for Measure Gluten-Free Flour.
We also use a small amount of flour in the strawberry filling mixture to help it thicken up a bit.
I haven’t tested the recipe using regular all-purpose flour, but I suspect it will work just great.
You can also use cassava flour or oat flour as a 1:1 replacement for the gluten-free blend, or stay tuned for an almond flour version.
Coconut Oil (or Butter): The fat portion of the recipe! Melted coconut oil gets mixed in with the flour to provide richness and moisture for the perfect texture.
Use melted butter, ghee, or vegan butter spread if you prefer.
A little coconut oil also gets added to the strawberry mixture to bring richness and creamy texture.
Pure Maple Syrup: Used to sweeten both the cobbler topping and the strawberries, we use pure maple syrup to get just the right level of sweetness.
Fresh Strawberries: The star of the show here, fresh juicy strawberries bring that bright, tangy flavor to any dessert!
You can replace the strawberries with any fresh berries, like raspberries, blackberries, or blueberries.
Sea Salt: A pinch of sea salt brings out all of the delicious tangy and buttery flavors of the cobbler. Don’t skip it!
Recipe Adaptations:
- If you have fresh lemons on hand, feel free to add 1 teaspoon of fresh lemon juice to the strawberry filling.
- If you prefer using a granulated sweetener like brown sugar, replace the pure maple syrup with 1 tablespoon brown sugar and add an extra tablespoon of coconut oil.
- Most seasonal fruit can be used to replace the strawberries, although bake times may vary. Experiment with different fruit and let me know what you try.
- If you have vanilla extract on hand, feel free to add 1/4 teaspoon to the flour mixture.
- You can double this easy strawberry cobbler recipe if you’re serving two people.
How to Make Single-Serve Strawberry Cobbler:
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, which was about 6 large strawberries for me.
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.
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.
And that’s it! Less than a handful of ingredients wins you the fastest way to a delicious strawberry crumble recipe. Now that I’ve made this small batch recipe, you can assume more mini cobblers are on their way.
I hope you enjoy this single-serve dessert recipe as much as we do! Fresh strawberry cobbler is a great recipe to whip up any time you have a hankering for a single serving of bliss.
If you love fruit cobbler recipes like this one, you can also whip up my Gluten-Free Cherry Cobbler, Gluten-Free Vegan Peach Cobbler, or my Healthy Apple Crisp.
Looking for more single-serve delicious recipes? Check out these reader favorites.
More Single-Serve Dessert Recipes:
- Oatmeal Banana Bread Mug Cake
- Keto Mug Cake
- One Huge Gluten-Free Chocolate Chip Cookie
- Gluten-Free Mug Brownie
- Paleo Banana Bread Mug Cake
Delicious strawberry cobbler is here to please that sweet tooth! It may just become one of your favorite strawberry recipes!
Single-Serve Strawberry Cobbler
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
Nutrition
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