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!
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.
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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.