A pool of juicy fresh blueberries and a layer of sweet golden brown biscuit crumbles on top make this gluten free blueberry cobbler a delicious summer dessert! It's simple to make and comes together in under an hour. Best served with a scoop or two of vanilla ice cream!
A fresh blueberry cobbler is both delicious and one of the easiest desserts to make. It's as easy as piling a biscuit topping on a layer of fresh seasonal fruit and baking it in the oven until everything is bubbling and soft. Because it's so easy to make, it's constantly a favorite after long summer days.
You will also love my cast iron peach cobbler and my peach cobbler pound cake!
Ingredients and Substitutions
- Blueberries - Fresh blueberries are be best in a blueberry cobbler but you can also use frozen. If using fresh, make sure to wash them and then pat them dry. You will need about 6 cups.
- Tapioca starch - This helps the blueberry juices form a jelly like consistency when baked. Substitute with arrowroot starch or corn starch.
- Gluten free flour - This is the flour used for the biscuit dough. You can use gluten free 1:1 flour, all purpose flour, or oat flour in the same quantity. I tried this recipe with almond flour and I don't recommend it as a substitute as it's too soft.
- Sugar - Adds some sweetness to the dough. Substitute with light brown sugar or coconut sugar if needed, just know the dough will be a little darker in color.
- Butter - This needs to be cold and cut into small pieces so it's easy to mix into the flour. Substitute with vegan butter if needed. You can also use coconut oil but it will need to be ver solid so I suggest popping it in the fridge for a few minutes before using. You will also use 1 tablespoon less than what the recipe calls for with coconut oil.
- Milk - Any type of milk will work in this blueberry cobbler recipe. Use dairy-free milk to make this recipe dairy free.
- Baking powder - This helps the dough rise slightly in the oven so it's soft.
- Cinnamon - A touch of sweet cinnamon pairs perfectly with the juicy blueberries and biscuits.
How to Make Gluten free Blueberry Cobbler
You will need an 8x8 or 9x9 baking pan to bake the cobbler and a large mixing bowl to mix the biscuit dough. You can use a strong fork, hand mixer, or stand mixer to make the dough.
Step 1 : Toss the blueberries. In a large bowl, add the blueberries, vanilla extract, lemon juice, and tapioca flour. Gently toss the blueberries to coat each one and then set the bowl to the side.
Step 2 : Make the cobbler topping. Add all of the dry ingredients to a bowl and mix with a fork. Add the pieces of cold butter and start working with butter into the flour with your hands, a fork, or a mixer. You can also use a pastry cutter here if you have one. The butter should start to pick up the flour mixture and look like little pellets of sand. Add the milk to the bowl and continue to mix until a soft sough forms.
Step 3 : Assemble the cobbler. Pour the blueberries and all of the juices at the bottom of the bowl into an 8x8 pan. Use your hands to flatten out pieces of the dough to about 1 ½ inches thick and lay them over top of the blueberries so that they are almost all covered.
Sprinkle some extra coarse cane sugar of top of the dough if desired and bake in the oven until golden brown. The blueberries will be bubbling when you take the pan out of the oven. Let the cobbler rest for at least 30 minutes before digging in. This gives the blueberries time to thicken up beneath the biscuit dough.
- Don't over mix the biscuit dough. Even though it's gluten free, over mixing can prevent the dough from rising well in the oven.
- Try not to flatten out the pieces of dough too much. You want the dough to be about 1 ½ inches thick so they become fluffy and soft when baked.
- Leave a few open spaces in the cobbler when laying out the pieces of dough on top. This gives the blueberry layer somewhere to go when they begin to bubble.
- Don't serve the cobbler until it's really set. You want the blueberry filling to be thick and congealed, not thin and runny. Let the cobbler rest for at lest 30 minutes before breaking into it.
Can I Use Frozen Blueberries?
Yes, most cobblers can be made with fresh, frozen, or even canned fruit. You don't need to thaw frozen blueberries before using them either, just toss them in the bowl with the same amount of vanilla, lemon juice, ad tapioca flour. You may have some extra juices once the cobbler is baked with frozen berries but it's still delicious!
How to Make a Cobbler Ahead of Time
Cobblers are best enjoyed the same day but you can definitely make it a few hours ahead of time if needed. Prepare the cobbler as directed, let the cobbler cool down all the way, and then wrap it up with plastic wrap or aluminum foil. Just before you're ready to serve, heat the cobbler back up in the oven for 10 minutes to warm up with fruit.
How to Store
It's easiest to keep the cobbler in the same baking dish when you need to store leftovers. Wrap the pan tightly with plastic wrap or aluminum foil and store it in the fridge where it will keep for up to 3 days. When ready to enjoy, heat up individual servings in a bowl in the microwave in 15 second intervals until the blueberries are soft and warm.
For more summer treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Gluten free Blueberry Cobbler
- 6 cups blueberries - approx. 3 pints
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoon tapioca starch
- 1 cup gluten free 1:1 flour - or all purpose flour or oat flour
- 3 tablespoon sugar - or light brown sugar or coconut sugar
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 3 tablespoon butter - cold and cut into small pieces, substitute with vegan butter or coconut oil*
- 3 tablespoon almond milk - or any type of milk
- Cane sugar - optional
- Ice cream - optional
- Preheat oven to 425 F. In a bowl, add the blueberries, lemon juice, vanilla extract, and tapioca starch and toss well to combine. Set the bowl aside.
- In a separate bowl, whisk together the gluten free 1:1 four, sugar, cinnamon, and baking powder. Add in the cold butter and start working it into the flour mixture with your hands, a fork, or with a hand or stand mixer. Only mix until the butter has been broken up into small pieces like coarse sand. Slowly add the almond milk to the dough and continue to mix until incorporated, but be careful not to over mix.
- Pour the blueberries and any remaining juices into an 8x8 pan. Use your hands to flatter out pieces of the dough to about 1 ½ inches in thickness and lay them over top of the blueberries. It’s okay to overlap the dough but leave a few open spots around the edges so the blueberries have room to escape when they start to bubble in the oven. If desired, sprinkle coarse cane sugar over top of the dough.
- Bake the dish in the oven for 35 - 45 minutes until the dough has turned golden brown. The blueberries will be bubbling around the edges. Allow the cobbler to set for at least 30 minutes so the blueberries can thicken up before serving with a scoop of ice cream, optional, and enjoy!
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