
Gluten Free Blueberry Cobbler
- 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
- 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.