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