Does anything scream “spring is here!” quite like a fresh strawberry cobbler?
Everyone loves spring strawberries — they’re just so refreshing! Juicy, red beauties cooked down to soft, sweet perfection… topped with a buttery-vanilla flavored crust. Yum! There’s nothing more festive and delectable.
Except when you top it with homemade ice cream. 😉 Warm strawberry cobbler à la mode is swoon-worthy!
And guess what? You can enjoy sweet bites of bliss in no time! This cobbler requires less than 15 minutes of prep time, and the Instant Pot cooks it in half the time it would take in the oven.
So, if you’re like me and you LOVE seasonal cobblers, crisps, and pies… you’re going to love how fast you can make this grain-free strawberry cobbler! Enjoy it for Mother’s Day, a baby shower, community or family potlucks… any spring holiday gatherings or weekend treats!
Let’s get started! Before you know it, your Instant Pot will beep, and you can dig into your delicious masterpiece.
Instant Pot Strawberry Cobbler {grain-free, nut-free, naturally sweetened}
Homemade, old-fashioned strawberry cobbler in less than half the time the oven takes? Yes! With this grain-free, nut-free Instant Pot Strawberry Cobbler, you get sweet berry perfection that's naturally sweetened and topped with a butter-y crust! Serve it à la mode, too!
Ingredients
For the cobbler topping:
- 3/4 cup cassava flour
- 1/4 cup grass-fed butter or ghee, melted
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the cobbler filling:
- 2 pounds organic strawberries organic, hulled and sliced
- 1 tablespoon maple syrup or natural sweetener of choice
- 3 tablespoons lemon juice from approximately 1 lemon
- 1-1/2 tablespoons cassava flour
- 1/4 teaspoon almond extract
Instructions
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In a large mixing bowl, combine all topping ingredients, using clean hands to evenly distribute and form the mixture. The dough should be damp and sticky, but not wet and falling apart. Set aside.
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In another large mixing bowl, combine all filling ingredients and stir until everything is combined. Set aside.
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Add 1 cup of water to insert pot of your pressure cooker. Place steamer trivet inside of the pot with the handles up.
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Pour the filling into a round 1-1/2 quart casserole dish or 7-cup glass dish.
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Add cobbler topping dough on top of the filling, making sure it covers most of the surface. Place a glass lid over the top of the casserole dish. If you don't have a glass lid, use a piece of parchment paper covered and secured with foil.
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Place covered casserole dish on top of the steamer trivet.
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Cover the pot, checking the seal and components to make sure all is well.
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If using an electric cooker, set to high pressure for 10 minutes. If using a stove-top cooker, bring to high pressure and maintain for 10 minutes.
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When cycle is complete, turn off (if electric cooker) or remove from heat (if stovetop cooker). Let sit for 15 minutes to naturally release pressure. Then quick release any remaining pressure.
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Carefully remove lid of pressure cooker.
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Using oven mitts, carefully remove the casserole dish from the pot. Place on a cooling rack and allow to cool for 15 minutes before serving.
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If a browned top if desired, place the cobbler under a preheated broiler for about 1 to 2 minutes, just until the top is golden brown. Allow to cool for 15 minutes before serving.
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Serve cobbler with scoops of homemade vanilla ice cream, strawberry ice cream or clementine ice cream.
Recipe Notes
- For a dairy-free version, you can substitute avocado oil, palm shortening, or coconut oil for the butter. I have not tried this so I cannot guarantee the results, however!
- For Low Vitamin A, omit vanilla and almond extracts.
- For a different flavor twist, use 1/2 the juice of an orange instead of lemon juice.
- When rhubarb is in season, omit some strawberries and replace with sliced rhubarb for a strawberry-rhubarb cobbler!
Want more quick Instant Pot desserts? Cheesecake, pudding, stuffed fruit, bread pudding, seasonal fruit puree, custard, and cake cook in half the time or less when pressure cooking instead of on the stove-top or oven baking.
What is your favorite spring dessert?
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I made this with a few modifications. I used blueberries instead of strawberries and used the whole wheat flour I had on hand. Thanks for posting the recipe. We enjoyed my version.
I’m so happy to hear that Lynne! I bet it was so delicious with blueberries!
I made it tonight. The dough was quite gummy. I think I will just use my gluten free flour mix next time.
Hi Rebecca, I’m sorry to hear that. I’ve made this several times for my family and it’s always devoured and loved by everyone. The dough shouldn’t be gummy. Cassava flour is a bit different in texture compared to regular and even gluten free flours, but again the dough shouldn’t be gummy. It will however be more moist than a baked cobbler version since this is made in the Instant Pot.
Nice recipe. I like it.