Make the best gluten-free apple cobbler with my timeless, old fashioned recipe! Gluten-free cobbler has an ideally sweetened cinnamon apple filling that bakes up juicy, tender, and perfectly thickened, thanks to an easy trick of adding a grated apple. It is topped with buttery, soft drop biscuit topping – easy enough for a GF baking novice to pull it off. I’ll show you how, step by step!

a serving of gluten-free apple cobbler in a white bowl with apples in the back ground

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Easy Gluten-Free Apple Cobbler Recipe

Apple season is here and we need to gather all the gluten-free desserts with apples to justify the small fortune you just laid down at a U-pick orchard. (Guilty! The question is, why am I shocked every time…) If you want to put those apples to work, an old fashioned, homemade apple cobbler made gluten-free is your next win.

Similar to one of my other go-to fall recipes, better-than-Gramma’s (shh! 🤫) homemade gluten-free apple crisp with oat topping, this recipe has two parts to make one epic dessert. First, fresh apples are mixed with a little sugar and thickener for a juicy filling. I use an easy hack for a filling that isn’t over thick or runny – grate one of the apples to break down and naturally thicken while it bakes.

Next, it’s time to prepare the GF cobbler topping. If those words intimidate you, don’t fret. The mix-and-drop biscuit topping has the buttery, slightly sweet taste of homemade gluten-free shortcake, but it’s easy to shape and pat over the apple filling.

This was such a great treat!! Haven’t had a cobbler since going gluten-free and this was so simple and delicious! Thank you so much for sharing!

—Grey

Ingredient Tid Bits

  • Apples – I prefer Golden Delicious, which bakes into a texture that softens, but still holds it shapes.
  • Cornstarch – Used to thicken the apples, but there are a variety of gluten-free fruit thickeners. Replace the cornstarch with an equal amount of arrowroot or quick-cooking tapioca.
  • Butter – I’ve made this recipe with and without the melted butter in the filling. I like the creamy, rich punch of flavor it adds.
  • Gluten-free all purpose flour – I use and recommend Cup 4 Cup gluten-free flour, but if you have another preference check out the comments below where readers do a great job of adding their adaptations
overhead shot of cobbler with apples and red towel around
For gluten-free apple desserts, I prefer to use golden delicious apples because they hold their shape during baking and have a nice balance of sweetness.

Let’s Make This Together!

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

Fresh apple filling with grated apple trick!

First make the fruit filling by whisking together together sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Then add the chopped apples, and grated apple.

The trick of grating one apple in the filling with the chopped apples is a technique Cook’s Illustrated uses. The grated apple breaks down during baking, leaving the filling juices optimally flavored and thicken.

I’ve tried it both ways (because grating an apple is an extra step), but taking the time to grate an apple definitely makes the filling SO much better!

chopped apples in a large glass mixing bowl.
Making a cobbler with fresh apples is best! You can control the sweetness and the filling is juicy, without being syrupy sweet.

Perfectly thickened with partial bake first

Most apple cobbler recipes with fresh apples will bake everything all together, but I find this makes inconsistent results. The filling needs a lot longer than the cobbler topping to bake. Therefore, cover the apples with foil to create steam and quicken the process. Bake for 20 minutes while you prep the biscuit dough.

the apples partially covered with foil before baking.
To make sure the apples are perfectly tender and avoid an over-baked topping, partially bake the filling, covered with foil, first.

Best gluten-free cobbler topping (for real)

Whisk together the flour, sugar, baking powder, and salt. Add the chilled butter pieces to the flour mixture and use a pastry blender until only small, crumbly pieces remain. If don’t have a pastry blender, just use a fork or your fingers. It all works! Then use a spoon to stir in the milk until no flour pockets remain. You will have a stiff, yet soft, dough.

To eliminate any potential grittiness for GF flour blends, you can borrow a hack from old fashioned gluten-free chicken and biscuits – chill the dough for 20 minutes before scooping onto of the filling.

a pastry blender cutting into butter.
Blend the butter into the dry ingredients with a pastry blender, fork, or fingers.
the cobbler topping in a glass bowl.
Add the milk until a nice soft dough forms. Chill for 20 minutes to soften the GF starches.

Pat and bake

Pat the biscuit dough into flat rounds and place them each on top of your fruit filling. It’s okay if the fruit is showing through. If you would like to add a little extra flavor and texture, use a pastry brush to brush milk over the tops of the biscuit batter and sprinkle with coarse sugar. Bake for 40 minutes, or until the cobbler topping start to brown and toothpick inserted in middle comes out clean.

biscuit dough on top of apple filling.
The dough is easy to work with. Pat each section into rounds and brush with more milk and coarse sugar, if you’d like a shiny, sweet and crunchy finish.
landscape view of apple cobbler in a white bowl with a spoon resting next to it
The ultimate way to serve homemade cobbler? Warm with a scoop of creamy ice cream.

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a serving of gluten-free apple cobbler in a white bowl with apples in the back ground
4.74 stars (19 ratings)

No-Fail Gluten-Free Apple Cobbler with Biscuit Topping

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Make the best gluten-free apple cobbler with my timeless, old fashioned recipe! Gluten-free cobbler has an ideally sweetened cinnamon apple filling that bakes up juicy, tender, and perfectly thickened, thanks to an easy trick of adding a grated apple. It is topped with buttery, soft drop biscuit topping – easy enough for a GF baking novice to pull it off. I'll show you how, step by step!
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Ingredients
 

Apple Filling

Cobbler Topping

Equipment

Instructions
 

Apple Filling:

  • Preheat oven to 400ºF. Grease a 11X7 or 2 quart baking dish.
  • In a large bowl whisk together sugar, brown sugar, water, vanilla extract, lemon juice, cornstarch, cinnamon, nutmeg, and salt. Add chopped apples and grated apple. Stir to combine.
    ⅓ cup granulated sugar, 2 tablespoons brown sugar, 1 tablespoon water, 1 tablespoon lemon juice, 1 ½ tablespoons cornstarch, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon salt, 2 ¾ pounds (about 5 large) Golden Delicious apples, 1 Golden Delicious apple
  • Transfer to prepared baking dish. Pour melted butter over top of apple filling. Cover tightly with foil and bake for 20 minutes.
    2 tablespoons unsalted butter

Cobbler Topping:

  • Whisk together the flour, sugar, baking powder, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, crumbly pieces remain.
    1 ⅓ cup all purpose gluten-free flour, ⅓ cup granulated sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ⅓ cup unsalted butter
  • Gently stir in the milk until no flour pockets remain. Pat the dough into flat rounds and place on top of fruit filling. It is fine if fruit is showing through.
    ⅓ cup (80 mL) milk
  • If desired, use a pastry brush to brush milk on top of biscuits and sprinkle with coarse sugar. Bake for 35-40 minutes, or until biscuits start to brown and toothpick inserted in middle comes out clean. Serve warm with ice cream or whipped cream.
    1 tablespoon milk, 1 tablespoon coarse sugar
  • Let cool for 30-60 minutes before serving. Filling will thicken as it cools. Serve slightly warm with ice cream or whipped cream.

Notes

 
Dairy-Free / Vegan Adaptations
Sub out the regular milk with your favorite dairy-free milk of choice and substitute the butter with either shortening or plant-based butter sticks, such as Earth Balance.
To serve, use a store-bought coconut whipped cream, such as CocoWhip, or make homemade coconut whipped cream. Supermarkets also carry many vegan / dairy-free ice cream options as well.
HOW TO STORE AND REHEAT COBBLER
  • Cover fruit cobbler with foil and store at room temperature for up to 3 days. It may also be refrigerated up to one week.
  • Reheat individual servings in the microwave.
  • To maintain texture, heat it in the oven. Allow it to come to room temperature. Bake at 250ºF for about 20 minutes or until warmed through. You may want to loosely cover with foil to prevent the biscuits from becoming overcooked.
  • To freeze, bake the entire cobbler and allow to cool completely. Wrap the cobbler tightly in plastic wrap and foil, and mark the date on the outside of the foil, and freeze for up to two months.
Calories: 305kcal, Carbohydrates: 55g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 25mg, Sodium: 187mg, Potassium: 261mg, Fiber: 6g, Sugar: 35g, Vitamin A: 394IU, Vitamin C: 7mg, Calcium: 70mg, Iron: 1mg
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