Gluten Free Blueberry Cobbler

Posted on April 14, 2025

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Gluten Free Blueberry Cobbler

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  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Dessert

Ingredients

Scale

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

  1. Preheat the oven to 425°F and lightly coat a 9×9 baking dish with non-stick spray or oil.
  2. 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.
  3. In a medium bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, salt, and cinnamon.
  4. Add the cold butter to the flour mixture and mix with your hands or a fork until crumbly. Set aside.
  5. In a small bowl, whisk together the almond milk and egg, then pour into the flour mixture. Mix until just combined.
  6. Using a large cookie scoop, drop spoonfuls of the biscuit dough over the blueberries and flatten slightly with the back of a greased spoon.
  7. 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.
  8. 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.

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