Gluten free Blueberry Cobbler
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!
Servings: 8 servings
Calories: 179kcal
Ingredients
- 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
Instructions
- 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!
Notes
*Coconut oil : You can substitute the butter with coconut oil but it will need to be very solid so I recommend popping it in the fridge for a few minutes before using it. You will also want to start with 2 tablespoon coconut oil ad work that into the flour mixture. Only add another tablespoon if the there is still some flour not mixed into the coconut oil.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 148mg | Potassium: 91mg | Fiber: 4g | Sugar: 16g | Vitamin A: 192IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 1mg