This gluten-free blackberry cobbler is one of my favorite summer desserts. Tart blackberries get topped with a buttery biscuit crust that bakes up golden and crispy on top with a fluffy inside. The blackberries get warm and bubbly in the oven. Serve it with vanilla ice cream and the ice cream melts into all the warm berry juices.
The recipe uses a gluten-free flour blend and is also dairy-free and vegan. I use vegan butter and almond milk for the biscuit topping, but you can use regular butter and milk if that’s what you have. It’s ready in about 45 minutes from start to finish.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Blackberries – Use fresh or frozen blackberries. If using frozen, don’t thaw them first. Just use them straight from the freezer.
- Cornstarch – Thickens the blackberry filling so it’s not runny. If you can’t eat corn, use arrowroot powder or tapioca starch instead.
- Lemon juice – Brightens the blackberry flavor without making it taste lemony. Use fresh lemon juice, not bottled.
- Gluten-free flour blend – I’ve tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Measure for Measure. Both already contain xanthan gum. I haven’t tested other brands.
- Vegan butter – I use Smart Balance vegan butter to keep this dairy-free. You can also use regular unsalted butter if you don’t need it to be vegan. I’ve tested both and they work equally well.
- Unsweetened almond milk – Use unsweetened, not sweetened. You can also use other non-dairy milks like gluten-free oat milk and soy milk, or even use regular whole milk if you don’t need it to be dairy-free.
- Turbinado sugar – Adds a crunchy topping to the cobbler. If you don’t have it, use regular granulated sugar.
Butter Cutting Technique
The key to a fluffy biscuit topping is cold butter cut into pea-sized pieces. Use a pastry cutter to work the butter into the flour until it looks sandy with some butter chunks. If you don’t have a pastry cutter, use two knives in a crisscross motion, or use your fingers (but work quickly so the butter stays cold).
Recipe FAQs
Yes. Use them straight from the freezer without thawing. The cobbler might need an extra 5 minutes in the oven since frozen berries add more moisture.
Yes. Try raspberries, blueberries, or a mix of berries. Just make sure the fruit has a similar moisture content. For other versions, try my gluten-free peach cobbler or my gluten-free strawberry cobbler.
Yes. I’ve tested this recipe with both vegan butter and regular butter, and both work great. Use whole milk instead of almond milk.
No, cobblers do not have a bottom crust. Instead, the fruit filling is placed directly in the baking dish or pan, and it is then topped with a light and fluffy biscuit or cake-like topping.
Expert Tips
Storage Instructions
- Refrigerator: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. The biscuit topping will soften as it sits.
- Reheating: Reheat in the oven at 350°F for 10-15 minutes until the filling is bubbly and the topping crisps back up. You can also microwave individual servings for 30-60 seconds, but the topping won’t be as crispy.
Serving Suggestions
Pair this with gluten-free lemon bars. The tart lemon and tart blackberries balance each other, and having one warm dessert (cobbler) and one cold dessert (lemon bars) gives guests options based on what they’re craving. If you’re having a full summer BBQ, make my dill coleslaw and Instant Pot BBQ pulled pork for a complete menu.
Gluten-Free Blackberry Cobbler
Ingredients
For the blackberry filling:
- 24 oz (680 g) blackberries - about 5-6 cups
- ½ cup (100 g) granulated sugar
- 2 tablespoons (16 g) cornstarch
- 2 tablespoons (30 g) fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
For the gluten-free biscuits:
- ½ cup (125 g) unsweetened almond milk - or regular whole milk
- ½ tablespoon (7.5 g) apple cider vinegar
- 1 cup (140 g) gluten-free flour blend - I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour which already contains xanthan gum, 144g
- ⅓ cup (67 g) granulated sugar
- ½ tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup (57 g) vegan butter - cold and cubed, you can also use regular butter
- 2 teaspoons (8 g) turbinado sugar - or other coarse sugar
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Instructions
Make the Blackberry Filling:
- Preheat the oven to 400°F. Butter or grease an 8×8-inch baking dish and set aside.
- In a large bowl, add 24 oz (680 g) blackberries, ½ cup (100 g) granulated sugar, 2 tablespoons (16 g) cornstarch, 2 tablespoons (30 g) fresh lemon juice, ½ teaspoon salt, and ¼ teaspoon ground cinnamon.
- Carefully stir until the blackberries are completely coated.
- Pour blackberry mixture into prepared baking dish. Set aside.
Make the Biscuit Topping:
- Mix ½ cup (125 g) unsweetened almond milk and ½ tablespoon (7.5 g) apple cider vinegar in a measuring cup. Let sit 5 minutes.
- In a large bowl, whisk together 1 cup (140 g) gluten-free flour blend, ⅓ cup (67 g) granulated sugar, ½ tablespoon baking powder, and ½ teaspoon baking soda.
- Add cold ¼ cup (57 g) vegan butter cubes. Use a pastry cutter (or two knives) to cut butter into flour mixture until it looks sandy with some pea-sized butter chunks remaining.
- Pour in almond milk mixture. Stir until dough is smooth and no streaks of flour remain.
Assemble and Bake:
- Drop large dollops of biscuit dough on top of blackberries. Don't spread it smooth. Sprinkle 2 teaspoons (8 g) turbinado sugar over the top.
- Bake at 400°F for 35-40 minutes, until biscuit topping is golden brown and blackberry filling is bubbling at the edges. Let rest 10-15 minutes before serving.
Notes
- Gluten-Free Flour: I’ve tested this recipe with Bob’s Red Mill 1-to-1 (blue bag) and King Arthur Measure for Measure. Both contain xanthan gum and work great. I haven’t tested other blends so I can’t guarantee results.
- Storage: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10-15 minutes to warm through.
