Easy Gluten-Free Blueberry Cobbler recipe has a juicy berry base dolloped with soft, buttery, and perfectly sweet biscuits. Dive into a warm, bubbling summer fruit cobbler using fresh or frozen berries!
Gluten-free fruit cobbler recipe
Take advantage of peak summer fruit and berries by whipping up this easy gluten-free blueberry cobbler recipe. Traditionally, cobblers have a biscuit topping, made from scratch or with Bisquick. Although, some recipes use a cake mix or cookie dough for the topping.
- Blueberries – Fresh or frozen, or substitute any of the suggested fruits listed below.
- Cornstarch – For thickening the fruit sauce. An equal amount of instant tapioca or 2 tablespoons of tapioca flour may be substituted.
- Lemon juice
Biscuit Cobbler Topping:
- Gluten free all purpose flour – I use and recommend Cup 4 Cup gluten-free flour.
- Baking Powder
- Butter – For a dairy-free or vegan adaptation, substitute plant-based butter sticks.
- Milk – Use almond milk for a dairy-free or vegan recipe
- Vanilla extract
- Ice cream or whipped cream, for serving
How To Make Gluten-Free Blueberry Cobbler
Don’t let the fact that you need to make the filling and the biscuits trick you into thinking this is a complicated recipe. Far from it.
With only 15 minutes of prep time and 40 minutes of bake time, you can be enjoying this warm, fruity dessert, dolloped with vanilla ice cream, with minimal effort!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- To get started, preheat the oven to 350 degrees. Next, grease an 8×8 baking dish with either butter or nonstick cooking spray.
- Then, 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.
- To make your cobbler topping, begin by whisking together the flour, sugar, baking powder, and salt. Add the chilled butter pieces to the flour mixture and use either a pastry blender, a fork, or your fingers to cut the butter into the flour until only small, crumbly pieces remain.
- Next, gently stir in the milk and vanilla extract until no flour pockets remain in the batter. 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 40-45 minutes, and serve with ice cream or whipped cream.
best gluten-free flour to use
There is a lot to consider when answering this question and because of that, I have created an entire post dedicated to answering it. To learn more, be sure to check out the Ultimate Guide to the Best Gluten–Free Flour.
Different flours work optimally in different types of baked goods. However, when making biscuits, I find Cup 4 Cup brand to work the best. The drawback of Cup 4 Cup is the allergens it contains. If you cannot have dairy or corn, King Arthur Measure-for-Measure seems to be a good runner up.
difference between cobbler, crisp, and crumble
Fruit cobbler usually has a biscuit topping, made from scratch or with Bisquick.
Fruit crisp and fruit crumble are very similar. The main difference between the two is crisp usually contains oats, which crisp up when baked, and a crumble does not.
dairy-free / vegan modification
It’s quite simple to do because this recipe contains no eggs. 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.
substituting other fruits
Swap out the blueberries with other fruits, 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.
using frozen blueberries
Either fresh and frozen blueberries may be used. Frozen fruit 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.
storing and reheating
Cover leftovers with foil and store at room temperature for up to 3 days. If you would like to keep it longer, store in the fridge for up to one week.
When you are ready to dig in, there are a couple of options. You can reheat your cobbler in the microwave, but the best way to reheat it, and keep the texture, is to heat it in the oven.
To do so, remove the cobbler from the fridge and allow it to come to room temperature. Once it’s ready, bake at 250 degrees F for about 20 minutes or until warmed through. You may want to loosely cover with foil to prevent the biscuits from becoming overcooked.
More Easy Gluten-Free Dessert Recipes
- Gluten Free Strawberry Shortcake – Light and fluffy shortcake biscuits are topped with a fruity fresh strawberry sauce, and slathered with a generous amount of creamy whipped cream for dessert perfection.
- Gluten Free Angel Food Cake – Enjoy an easy, homemade cake without having to use a mix or complicated recipe.
- Kitchen Sink Flourless Cookies – These flourless cookies have everything but the kitchen sink with oatmeal, peanut butter, pretzels, chocolate, butterscotch, and M&Ms all wrapped up in one chewy cookie.
- Chocolate Coconut Macaroons – Easy Chewy Coconut Macaroons recipe takes the best coconut macaroons and brings the next level of delicious!
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Gluten-Free Blueberry Cobbler
- 4 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Cobbler Biscuit Topping
- 1 ⅓ cup gluten-free all purpose flour (I use and recommend Cup 4 Cup gluten-free flour)
- ⅓ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup cold unsalted butter, chopped
- ⅓ cup milk
- 1 tablespoon coarse sugar, optional for topping
- 1 tablespoon milk, optional for topping
- ice cream or whipped cream, for serving
- 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.
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.
- 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.
- 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.
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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.
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.
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