Gluten-Free Blueberry Cobbler (2024)

This gluten-free blueberry cobbler is a delightful combination of fresh blueberry filling and a buttery biscuit topping. Made with just the right amount of sweetness to satisfy your cravings without being overly sweet. It's incredibly easy to make, you'll have a scrumptious summer dessert in less than an hour!

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I love a good cobbler, especially when I can make them in season with fresh fruits. This fresh blueberry cobbler is one of my favorite summer desserts, along with my gluten-free strawberry rhubarb crisp. During Fall months, I love makinggluten-free apple cobbler with fresh, crisp apples!

🧾Ingredient Notes

Blueberry Filling

• Blueberries- Use fresh or frozen blueberries. You can also use other berries like strawberries, raspberries, and blackberries.
• Sugar-Use granulated sugar or brown sugar.
• Cornstarch-Arrowroot and tapioca starch work well too.
• Lemon Zest- Adds a citrusy flavor that complements the sweetness of blueberries.

Cobbler Topping

• Gluten-free flour- I used Bob's Red Mill 1:1 Baking Flour, which contains xanthan gum. If your flour blend doesn't have xantham gum, you'll need to add extra to create structure.
• Butter- Use cold unsalted butter. If using salted butter, omit the extra salt.
• Leveners- This recipe uses both baking soda and powder.Use both ingredients to get the proper texture in the cobbler topping.
• Buttermilk- Use store-bought buttermilk or make your own by mixing 1 tablespoon of lemon juice with whole milk.
• Egg Yolk- Adds extra moisture to the GF flour.

💭Variations

Make a dairy-free version of this cobbler by replacing the butter with vegan butter, and the buttermilk with equal parts non-dairy milk, 1 tablespoon lemon juice, and a ¼ teaspoon cream of tartar. I like to use almond milk or macadamia nut milk in my cobblers.

With these modifications, you can easily make your cobbler vegan by leaving out the egg yolk. It just adds extra moisture, but you can replace it by adding a tablespoon of apple sauce or more nondairy milk.

⏲️How to Make Gluten-Free Cobbler

Make the topping by combining dry ingredients in a large bowl. Cut butter into pea-sized crumbs using two forks (or a pastry cutter) and mix in the bowl.

In another bowl, whisk together egg yolk, vanilla, and buttermilk until combined. Gently add the mixture to the dry ingredients and stir until evenly combined. Set aside and let the dough rest.

Make the filling by combining all the ingredients in a large bowl. Toss together until the berries are coated well, then transfer to a lightly buttered baking dish. Spread it well to make an even layer.

Spread the cobbler topping over the top of the blueberry mixture, making sure to cover the top with just some bits of filling showing through. Bake it uncovered until the fruit is bubbling and the top is golden brown, or about 40 to 45 minutes. Cool for 10 to 15 minutes before serving.

See Also

Quick Buttery Flaky Gluten-Free BiscuitsQuick & Easy Gluten-Free Biscuits [Buttermilk or Regular]How to Make the Best Gluten-free Biscuits.

More Gluten-Free Dessert Recipes

🌡️Storing Leftovers

To make ahead, fully bake the fruit cobbler and let it cool before covering and storing it in the fridge. Reheat it to 300F or until warmed through.

To store leftovers, cover the baking dish or transfer the cobbler to an airtight container. Refrigerate for up to 4 days. Reheat the cobbler by warming it in the microwave for 30-40 seconds or until completely warm.

Frequently Asked Questions

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