Easy Gluten Free Blueberry Cobbler has a juicy berry base dolloped with soft, buttery, and perfectly sweet biscuits. Gluten free fruit cobbler uses fresh or frozen berries in one of the best southern desserts!
What is Fruit Cobbler?
Fruit cobbler, fruit crisp and fruit crumble are all incredibly delicious (especially with a scoop of ice cream or a dollop of whipped cream), but have you ever wondered what the difference between all of these yummy and perfect for summer baked desserts really is?
Here’s a little breakdown:
- Fruit cobbler usually has a biscuit topping, made from scratch or with Bisquick. Some recipes use a cake mix or cookie dough for the topping. When making a gluten free fruit cobbler, you will want to use gluten free biscuits or gluten free shortcakes and cornstarch or tapioca as a naturally gluten free thickener for the fruit sauce.
- 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.
- Pandowdy may be new for some of you, but this classic American dessert is worth trying! Pan dowdy contains a layer of sweetened and spiced fruit topped with pastry or pie crust. Traditionally, apples are used, but it can also be made with peaches, apricots and berries.
When I think of homemade Gluten Free Blueberry Cobbler my mouth instantly starts watering. This baked dessert combines two of the best summer treats – piping hot, gooey fresh fruit and a made from scratch biscuit 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
- Gluten free all purpose flour – I use and recommend Cup 4 Cup gluten free flour.
- Baking Powder
- 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 the best gluten free cobbler in no time.
- 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 biscuit topping, begin by whisking together the gluten free 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.
What is the 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 about the best gluten free flours, be sure to check out the Ultimate Guide to the Best Gluten Free Flour.
My number one choice, after running four popular flours through a series of tests, is Cup 4 Cup gluten free flour in terms of both taste and texture.
This flour is my favorite, but unfortunately is slightly more expensive than other brands. A little extra money, though, means the taste undetectably replicates traditional baked goods. For those of you who eat gluten free, you know this is a huge benefit.
The other 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.
Can I Make Gluten Free Berry Cobbler Dairy Free?
You can absolutely make gluten free fruit cobbler dairy free as well. For the dairy free adaptation, sub out the regular milk with your favorite dairy free milk of choice and substitute the butter with either shortening or dairy free butter sticks.
Instead of topping your cobbler with regular ice cream, consider using coconut, almond or cashew ice cream as a substitute.
Can I Substitute Other Fruits?
Blueberries aren’t the only fruit that can be used to make the perfect southern cobbler. Maybe you are in the mood for a gluten free blackberry cobbler? Or how about gluten free peach cobbler?
Still not convinced? Consider giving any of these fruits a try:
- Cherries (For sour cherries, the amount of sugar in the filling will have to increase.)
- Rhubarb (On it’s own this fruit is pretty tart, but mixed with strawberries is perfection!)
- Peaches – Or try Gluten Free Peach Crisp!
Using Frozen Blueberries
Both fresh and frozen blueberries may be used when making berry cobbler, which makes it the ultimate dessert for all of you berry pickers who are wondering what to do with all of those frozen berries!
The 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 biscuits become cooked before the filling thickens, you may want to 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. If you would like to keep your Gluten Free Blueberry Cobbler for longer, consider storing it 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 your cobbler 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.
This easy cobbler can also be made ahead and stored in the freezer. To do so, bake the entire cobbler and allow to cool completely. Then, 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.
When you are ready to enjoy your homemade cobbler, thaw either on the counter, or in the fridge overnight and then bake at 250 degrees for 30 minutes or until heated through.
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!
SAVE THIS Gluten Free Berry Cobbler TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Gluten Free Blueberry Cobbler
- 4 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 cup gluten free all purpose flour (I use and recommend Cup 4 Cup gluten free flour)
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, chopped
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar, optional for topping
- 1 tablespoon milk, optional for topping
- ice cream or whipped cream, for serving
- Preheat 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.
- Whisk together gluten free 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 milk and vanilla extract until no flour pockets remain. Pat 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 40-45 minutes, or until biscuits start to brown and toothpick inserted in middle comes out clean. Serve warm with ice cream or whipped cream.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
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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