Super easy Gluten Free Blueberry Cobbler is the perfect dessert to make in the spring or summer! Healthy enough for breakfast yet sweet enough for dessert, especially with a scoop of vanilla ice cream, and topped with the best gluten free biscuit topping.
Cobbler is truly one of those foods that’s a bit of an enigma. It seems that everyone has a different picture that comes to mind when cobbler is mentioned. Biscuit on top, lattice on top, dough on the top AND bottom? There’s so many varieties! Although if we’re being honest…. if you think a cobbler means dough on top and on bottom…. have you ever heard of a pie?? No shade. But seriously though….. Anywho, I personally harken back to my mom’s peach cobbler that starts with a pancake-like batter on the bottom that, somehow, rises to the top in the oven. Magical yet also so delicious.
With summer just around the corner, cobbler has been on my mind NON STOP. Warm fresh cooked fruit with a side of cold, sweet vanilla ice cream? Irresistible. So I knew I needed to develop a recipe asap. When I asked Caleb what comes to mind when he thinks of cobbler he said he grew up eating lattice-crust topped cobbler…… considering this blog is Serving up SIMPLICITY I immediately decided hard pass on attempting a lattice. Even if I do have the time for that…. ain’t nobody got time for that. Therefore, biscuit topping it had to be! Equally doughy and delicious, yet a million times faster and easier. Kind of the ideal, if you ask me. Bake a bunch of berries, plop on big spoonfuls of dough, bake some more, done. This cobbler could not be easier!
Let’s Take a Look at Some of the Ingredients:
Fresh Blueberries – fresh blueberries always taste the best but you can also use frozen (no need to de-frost before cooking). Not a big fan of blueberries? Just use the fresh or frozen fruit of your choice. Mixed berries, peaches, and strawberries would all be delicious!
Corn Starch – you can also use arrowroot powder but do not skip using one or the other! It’s key to thickening the berry juice.
Maple Syrup – has a lower glycemic level than other sugars and adds the perfect touch of sweet to the berries. Feel free to switch it out for honey or agave.
Coconut Sugar – Personally, I love the lighter taste of coconut sugar plus I’m a fan of it being a little on the “healthier” side as far as granulated sugars go. However, this could easily be swapped for white sugar or a lighter brown sugar.
Almond Flour – Almond flour gives the “biscuits” the best sweet nutty flavor. I haven’t tried switching out any of the flours, but if you do let me know in the comments!
One to One Gluten Free Flour – I’m a gluten free gal myself, but you could certainly swap the gluten free flour for regular all purpose flour.
Oat Flour – If you don’t want to buy any you can also make your own by blending rolled oatmeal in a food processor or blender.
Butter – If you’re vegan, just switch this out for your favorite vegan butter. Coconut oil may also work although I haven’t tried it myself. If you do, let me know in the comments!
Cashew Milk – This one is my favorite cashew milk. You can also use regular milk or the nut milk of your choice.
Tips for Making the Best Gluten Free Blueberry Cobbler:
- Don’t skip the cornstarch or arrowroot powder! Cornstarch is important to help the blueberry juices thicken.
- Use fresh or frozen fruit but DO NOT use canned fruit. Canned fruit typically has a lot of added sugar and quite a bit of liquid which will lead to a soupy cobbler. No thanks.
- Let it cool! The cobbler sets up and the berry juices thicken as the cobbler cools. In order to avoid a runny cobbler, you really need to let it cool.
- Ice Cream. Obviously this is not mandatory but also isn’t ice cream always kind of mandatory? Or whipped cream would make a great backup!
If you love this recipe, you may also like:
- Mixed Berry Crisp
- Banana Crumb Coffee Cake Bars
- Mixed Berry Crisp for One
- Lemon Raspberry Crumble Bars
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXOPrint
This Gluten Free Blueberry Cobbler is the perfect dessert to make in the spring or summer! Healthy enough for breakfast yet sweet enough for dessert.
For the blueberries:
- 4 cups fresh blueberries
- 1 tbsp corn starch
- 2 tbsp maple syrup
- 1 tsp vanilla
- 2 tbsp coconut sugar
For the biscuit topping:
- 1/2 cup almond flour
- 1/2 cup oat flour
- 1/2 cup gluten free flour (one to one replacement flour)
- 1/4 cup coconut sugar + 1 tsp (for topping)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 4 tbsp cold butter, cut into cubes
- 1/3 cup cashew milk (or milk of choice)
- Preheat the oven to 375 F.
- In a small bowl whisk together the corn starch, maple syrup, and vanilla until smooth. In a large bowl toss the maple syrup mixture with the blueberries and coconut sugar.
- Pour the blueberries into a 9×9 (or 8×8) baking dish and bake for 10 minutes.
- While the blueberries are baking, prepare the biscuit topping. Whisk together the almond flour, oat flour, gluten free flour, 1/4 cup coconut sugar, baking powder, baking soda, and salt. Add cold butter and either with a pastry cutter or your hands, cut the butter into the flour until the butter is no longer in big chunks and the dough is crumbly. Add milk and stir until just combined
- After the 10 minutes are up, increase the oven to 400 F. Drop spoonfuls of dough evenly over the top of the blueberries to make 9 biscuits. Sprinkle one tsp of sugar on top of the dough.
- Return the cobbler to the oven and bake 30-35 minutes, until the biscuits are golden brown and the tops are crisp. If the biscuits start to brown too quickly, cover them with foil.
- Remove from the oven and let cool at least 20 minutes before eating. I like it best served with vanilla ice cream!
- Cobbler tastes best the day of, but if you’re making it a few hours in advance or if you have leftovers, the best way to re-heat it is to pop it in the oven at 350 F for a few minutes until warm. This will help the biscuit topping to crisp back up so it won’t be soggy.
- Fresh berries taste best but you can also use frozen! No need to de-frost them before baking.
- Category: dessert
- Method: oven
- Cuisine: American
- Serving Size: 1
- Calories: 226
- Sugar: 17.6g
- Fat: 7.2g
- Carbohydrates: 34.4g
- Protein: 2.9g
Keywords: gluten free blueberry cobbler, gluten free cobbler, blueberry cobbler, healthy cobbler
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