If you haven’t had luck with gluten-free fruit cobbler recipes, then this is your lucky day! This blueberry cobbler recipe has a juicy berry base (or use other suggested fruits, fresh or frozen) dolloped with soft, buttery, and perfectly sweet biscuits. How good is it? One reader said they made a variety of dessert cobblers, and this gluten-free one was preferred by guests over traditional ones!

close up of top of gluten-free blueberry cobbler with melting ice cream on top and mint leaves

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Gluten-Free Fruit Cobbler To Beat All Others!

Take advantage of peak summer fruit and berries by whipping up this homemade gluten-free blueberry cobbler. Traditionally, cobblers have a biscuit topping, either made from scratch, with Bisquick, or using a cake mix for the topping, which I find a little too sweet on top of the fruit filling.

Don’t let the fact that you need to make the filling and a gluten free cobbler topping trick you into thinking this is a complicated recipe. Far from it. With only 15 minutes of prep time and 40 minutes baking, you can be enjoying this warm, fruity dessert, dolloped with vanilla ice cream, with minimal effort! 

To make a gluten-free recipe with success it’s all about getting the right balance of dry ingredients to the fat and liquid. This is something that comes into play when making tender, homemade gluten-free biscuits as well because too much liquid means a dense heavy texture, too little and you will end up with dry and crumbly.

Since we are making a blueberry cobbler gluten-free, we also have to think about how to thicken the fruit filling. I like to use cornstarch, or an equal amount of instant tapioca or tapioca flour, because it holds up better under longer baking times, making it nicely thick and juicy. This is my preferred thickener for everything from homemade GF peach crisp to this blue-ribbon gluten-free blueberry pie recipe.

Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Juiciest fruit filling

In a large bowl, mix together the berries, sugar, cornstarch, and lemon juice. Once that is well mixed, spread the filling on the bottom of your prepared baking dish and set aside. The sugar will start to draw out the moisture from the fruit, making it extra juicy.

berries in a large glass bowl with sugar and cornstarch.

Easy gluten-free cobbler topping

This has two steps. First work the chilled butter into the dry ingredients. Use either a pastry blender, a fork, or your fingers to cut the butter into the flour until only small, crumbly pieces remain. Then gently stir in the milk until no flour pockets remain and you have a nice soft dough.

the butter being mixed into the dry ingredients with a pastry blender.
a soft cobbler dough formed in a glass bowl.

Pat and bake

Pat the dough into flat rounds and place them each on top of the 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 40-45 minutes, and serve warm with ice cream. Soooo goooood! 

a single serving of fruit cobbler in a blue white square bowl with a scoop of ice cream on top

What About Substituting Other Fruits Or Using Frozen?

Of course you can! Make any version of fruit cobbler by swapping out the blueberries with other berries, or a combination, such as: strawberries, raspberries, cherries, apricots, apples, rhubarb (on it’s own this fruit is pretty tart, but mixed with strawberries is perfection!), pears, plums, blackberries, or peaches.

You may also use fither fresh and frozen blueberries or fruit. It does not have to be thawed before baking. Take them straight from the freezer to your cobbler!

You may want to consider adding a little extra cornstarch to the filling because there will be a slight increase in liquid as they thaw and bake. It’s important to keep in mind that because the berries are frozen, it may increase your bake time up 10 – 15 minutes. 

If the cobbler topping becomes cooked before the filling thickens, you may want to loosely tent foil over the top to prevent them from becoming overly browned.

If you would like to make a dairy-free or vegan cobbler, it’s simple to do because this recipe contains no eggs. Sub out the 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.

horizontal picture of blueberry cobbler in a glass dish with melting ice cream on top

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close up of top of gluten-free blueberry cobbler with melting ice cream on top and mint leaves
4.72 stars (14 ratings)

Easiest Gluten-Free Blueberry Cobbler (Beats Gramma’s!)

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 9
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
If you haven't had luck with gluten-free fruit cobbler recipes, then this is your lucky day! This blueberry cobbler recipe has a juicy berry base (or use other suggested fruits, fresh or frozen) dolloped with soft, buttery, and perfectly sweet biscuits. How good is it? One reader said they made a variety of dessert cobblers, and this gluten-free one was preferred by guests over traditional ones!
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Ingredients
 

Fruit Filling

Cobbler Biscuit Topping

Equipment

Instructions
 

Filling

  • Preheat the oven to 350ºF. Grease a 8X8 baking dish with butter or nonstick cooking spray.
  • In a large bowl mix together berries, sugar, cornstarch, and lemon juice. Spread in prepared baking dish. Set aside.
    4 cups blueberries, ¼ cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon lemon juice

Cobbler Biscuit 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 gluten-free all purpose flour, ⅓ cup granulated sugar, 1 ½ teaspoon baking powder, ¼ teaspoon salt, ⅓ cup cold 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 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

Notes

Using Frozen Blueberries
The frozen fruit does not have to be thawed before baking. You may want to consider adding a little extra cornstarch to the filling because there will be a slight increase in liquid as they thaw and bake.
Increase the bake time up 10 – 15 minutes. If the biscuits become cooked before the filling thickens, loosely tent foil over the top to prevent them from becoming overly browned.
Storing and Reheating
  • 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: 179kcal, Carbohydrates: 32g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 115mg, Potassium: 109mg, Fiber: 3g, Sugar: 19g, Vitamin A: 208IU, Vitamin C: 7mg, Calcium: 47mg, Iron: 1mg
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