Introducing Gluten-Free Blueberry Cobbler—a delightful dessert that’s both quick and easy to make, ready in under an hour! Bursting with sweet, juicy blueberries and topped with a buttery gluten-free biscuit, this treat is perfect for summer. Enjoy it warm with whipped cream or vanilla ice cream for the ultimate indulgence!
Why You’ll Love This Recipe:
- Quick and easy to make, ready in under an hour.
- Made with sweet, fresh or frozen blueberries.
- Gluten-free, grain-free, and dairy-free.
- Sweetened with coconut sugar, free from refined sugars.
- The biscuit topping is fluffy, crispy, and perfectly sweet.
- Enjoy it warm with your favorite toppings like vanilla ice cream or whipped cream.
Tips And Tricks:
- Use frozen blueberries for a saucier cobbler or fresh blueberries for a firmer texture.
- When mixing the butter into the flour, use your hands or a dough cutter for best results.
Frequently Asked Questions:
- How can I store leftovers?
Store leftovers in an airtight container in the fridge and enjoy within 3-4 days. Reheat in the oven or microwave. - Can I use fresh blueberries instead of frozen?
Yes, absolutely! - Can I make this recipe vegan?
While I haven’t tried it with a vegan egg replacement, feel free to experiment and let me know how it turns out!
Gluten Free Blueberry Cobbler
Ingredients
Blueberry Mixture:
- 5 cups frozen blueberries or fresh
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp fresh lemon juice about 1/2 lemon
- 1 tbsp tapioca flour or corn starch/arrowroot starch
- 1 tsp vanilla extract
Gluten-Free Biscuit:
- 1 cup gluten-free flour blend 1:1
- 1/4 cup coconut sugar
- 1 1/2 tsp gluten-free baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/3 cup almond milk or any other milk/nut milk alternative
- 5 tbsp cold butter dairy or dairy-free
- 1 egg
Instructions
- Preheat the oven to 425°F and lightly coat a 9×9 baking dish with non-stick spray or oil.
- In a large bowl, mix together the blueberries, coconut sugar, lemon juice, vanilla extract, and tapioca flour. Pour into the prepared pan and set aside.
- In a medium bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, salt, and cinnamon.
- Add the cold butter to the flour mixture and mix with your hands or a fork until crumbly. Set aside.
- In a small bowl, whisk together the almond milk and egg, then pour into the flour mixture. Mix until just combined.
- Using a large cookie scoop, drop spoonfuls of the biscuit dough over the blueberries and flatten slightly with the back of a greased spoon.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 25 minutes or until the biscuits are golden brown and firm to the touch.
- Let cool for 5-10 minutes before serving with vanilla ice cream or whipped cream.
Notes
- Use frozen blueberries for a saucier cobbler or fresh blueberries for a firmer texture.
- When mixing the butter into the flour, use your hands or a dough cutter for best results.