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Gluten Free Blueberry Cobbler

Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

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 9x9 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.