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

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!

Prep Time 15

Cook Time 40

Total Time 55

Servings

Author Melissa Erdelac

Ingredients

Fruit Filling

4 cups blueberries fresh or frozen
¼ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice

Cobbler Biscuit Topping

1 ⅓ cup gluten-free all purpose flour (I use and recommend Cup4Cup 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

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.

Nutrition