Desserts

Gluten Free Blueberry Cobbler

Gluten Free Blueberry Cobbler is a quick and simple dessert recipe that's ready in under 1 hour. Made with sweet, juicy blueberries and topped with a gluten free buttery biscuit. Enjoy warm with whipped cream or vanilla ice cream for the perfect summer treat!

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Gluten Free Blueberry Cobbler that is made with sweet, juicy blueberries and topped with a gluten free buttery biscuit and vanilla ice cream.

why you’ll love this recipe

  • Gluten Free Blueberry Cobbler is quick and easy to make!
  • It’s ready in under 1 hour.
  • Made with sweet, fresh or frozen juicy blueberries.
  • As written this recipe is gluten free, grain free and dairy free.
  • This cobbler is made with coconut sugar making it free from any refined sugars.
  • The biscuit topping is fluffy, crispy and perfectly sweet.
  • Enjoy this recipe warm with vanilla ice cream, coconut whip or cool whip.
  • Check out this vegan apple crisp for another great option!

ingredients and Substitutions

all the ingredients in small bowls that you need to make this recipe.

These are the main ingredients and substitutions for Gluten Free Blueberry Cobbler. Be sure to scroll down to the recipe card at the bottom of this page for a full list of ingredients and instructions.

You can use fresh or frozen blueberries for this recipe. I prefer using frozen which will result in a more saucy cobbler.

This recipe is made with coconut sugar making it refined sugar free. You can however use brown or cane sugar in replace.

Fresh lemon juice adds the perfect amount of tanginess.

Tapioca flour helps create more of a thicker blueberry filling. Use corn starch or arrowroot starch in replace.

Vanilla extract adds a lovely flavor to any baked good.

This cobbler uses the gluten free flour blend from Bob’s Red Mill. If using a different brand, make sure it’s a 1:1 swap. Other gluten free flours such as almond flour will not work as a 1:1 replacement.

Make sure you are using a gluten free baking powder to ensure this recipe stays gluten free. Otherwise, any baking powder will work.

A touch of salt helps balance out all the flavors.

Cinnamon gives the biscuit topping a warm, sweet flavor.

You can use almond milk like I did, or any type of milk or nut milk alternative such as dairy milk, cashew milk, hemp milk, etc.

Use dairy-free butter to keep this recipe free from dairy, otherwise you can use regular butter.

An egg helps the biscuits rise and have a fluffy texture. I unfortunately have not tested this recipe with a vegan egg replacement. If you decide to try it, please let me know in the comments below.

how to make

ONE: Preheat the oven to 425F and prepare a baking dish by lighting coating it with your favorite non-stick spray or oil. Then, in a large bowl mix together the frozen blueberries, coconut sugar, lemon juice, vanilla extract and tapioca flour. Pour into greased pan and set aside.

TWO: In a medium bowl, combine gluten free flour blend, coconut sugar, gluten free baking powder, salt, and cinnamon. Whisk until ingredients are well incorporated.

THREE: Add in the cold butter and mix with your hands or a fork (I prefer my hands, it’s much faster). The mixture should be crumbly. Set aside.

cold butter added to the flour mixture.

FOUR: In a small bowl, whisk together the almond milk and egg and then pour this mixture into the dough. Mix with a spatula until ingredients are incorporated.

FIVE: Using a large cookie scoop, scoop the dough and drop it over the blueberries and flatten slightly with the back of a greased spoon. Cover with foil and bake for 20 minutes, then uncover and bake for 25 minutes or until the biscuits are golden brown and firm to the touch.

SIX: Let cool for about 5-10 minutes before serving with vanilla ice cream or whipped cream.

Tips and tricks

Use frozen blueberries for a more saucy cobbler, and fresh blueberries for more of a firm cobbler.

When mixing the butter into the flour, use your hands or a dough cutter.

How to serve and store

Serve this gluten free blueberry cobbler warm with vanilla ice cream, whipped cream or cool whip.

Store this cobbler in an airtight container in the fridge and enjoy within 3-4 days. Warm leftovers in the oven or microwave. Oven is preferred method at 350F for 15-20 minutes.

Taste and Texture

This blueberry cobbler has sweet blueberries that are bursting with juice and is topped with a fluffy, yet crispy and sweet biscuit.

There are a few different textures, first the frozen blueberries are soft, saucy and juicy. The biscuit is fluffy, almost like cake, but has a crispy topping.

frequently asked questions

How can I store leftovers?

Store leftovers in an airtight container in the fridge and enjoy within 3-4 days. Reheat in the oven or microwave.

Can I use fresh blueberries instead of frozen?

Yes absolutely!

Can I make this recipe vegan?

I haven’t tried this recipe with a vegan egg replacement, but if you do try it, please let me know in the comments below.

a single serve of the cobbler on a small plate topped with whipped cream.

other recipes you may like:

If you make these Gluten Free Blueberry Cobbler, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Blueberry Cobbler

Gluten Free Blueberry Cobbler is a quick and simple dessert recipe that's ready in under 1 hour. Made with sweet, juicy blueberries and topped with a gluten free buttery biscuit. Enjoy warm with whipped cream or vanilla ice cream for the perfect summer treat!
PIN RECIPE
PREP TIME:
10 minutes
COOK TIME:
45 minutes
TOTAL TIME:
55 minutes
Author - Hannah

Ingredients

Blueberry Mixture 

  • 5 cups frozen blueberries, sub fresh.
  • 1/4 cup coconut sugar, sub brown or cane. 
  • 2 tbsp fresh lemon juice, about 1/2 lemon. 
  • 1 tbsp tapioca flour, sub corn starch or arrowroot starch.
  • 1 tsp vanilla extract.

Gluten Free Biscuit  

  • 1 cup 1:1 gluten free flour blend, see notes.
  • 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, sub any other milk/ nut milk alternative.
  • 5 tbsp dairy or dairy free cold butter.
  • 1 egg.

SCALE:

1X

YIELDS:

6 servings

Directions

  1. Preheat the oven to 425F and prepare a 9x9 baking dish by lighting coating it with your favorite non-stick spray or oil. 
  2. Then, in a large bowl mix together the frozen blueberries, coconut sugar, lemon juice, vanilla extract and tapioca flour. Pour into the greased pan and set aside.  
  3. In a medium bowl, combine 1:1 gluten free flour blend, coconut sugar, gluten free baking powder, salt, and cinnamon. Whisk until ingredients are well incorporated. 
  4. Add in the cold butter and mix with your hands or a fork (I prefer my hands, it's much faster). The mixture should be crumbly. Set aside. 
  5. In a small bowl, whisk together the almond milk and egg and then pour this mixture into the dough. Mix with a spatula until ingredients just combined. 
  6. Using a large cookie scoop, scoop the dough and drop it over the blueberries and flatten slightly with the back of a greased spoon. 
  7. Cover with foil and bake for 20 minutes, then remove the foil and bake for 25 minutes or until the biscuits are golden brown and firm to the touch. 
  8. Let cool for about 5-10 minutes before serving with vanilla ice cream or whipped cream. 

Notes

  • Use frozen blueberries for a more saucy cobbler, and fresh blueberries for more of a firm cobbler.
  • When mixing the butter into the flour, use your hands or a dough cutter.

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