This gluten-free blackberry cobbler is the perfect dessert for summer! Tart blackberries are topped with a sweet and buttery biscuit topping and baked until the blackberries are warm, gooey and bubbling.
The gluten-free biscuit topping is crunchy on the top with a fluffy inside. It’s the perfect combination. While you can serve this easy dessert on its own, it’s also delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
This gluten-free dessert is perfect for Summer gatherings and is ready in just about 45 minutes!
You’ll love this recipe because:
Table of Contents
- Blackberries – Fresh blackberries are the star of the show in blackberry cobbler. Look for plump, ripe blackberries that are deep in color. If fresh blackberries are not available, frozen blackberries can be used as a substitute. No need to let the frozen blackberries thaw before you use them. Just put them in while frozen.
- Cornstarch – We use cornstarch to thicken the blackberry filling and prevent it from being too runny. Cornstarch is naturally gluten-free. However, if you can’t eat corn, you can use arrowroot powder or tapioca starch instead.
- Lemon juice – Lemon juice adds a bright flavor to the blackberry filling, but you won’t necessarily taste the lemon itself. It balances the sweetness and enhances the natural flavors of the berries. For best results, use freshly squeezed lemon juice.
- Unsweetened almond milk – To make this recipe dairy-free and vegan, I used unsweetened almond milk for the biscuit topping. You can also use other non-dairy milks or regular milk if you don’t need the recipe to be dairy-free.
- Gluten-free flour blend – I’ve had success using both King Arthur Baking Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). These blends are meant to be a direct substitute for all-purpose flour in a 1:1 ratio and already include xanthan gum, which helps with the texture and structure of the final product. I cannot verify that other brands of gluten-free flour blends will work as I have not tried them.
- Vegan butter – For a dairy-free and vegan option in this recipe, I opted for Smart Balance vegan butter. However, if you prefer, you can use shortening as an alternative. In case you’re not following a dairy-free or vegan diet, regular unsalted butter works perfectly as well. Simply use the same amount as indicated in the recipe. I’ve personally tested this recipe using regular unsalted butter, and it yielded excellent results. Feel free to choose the option that suits your dietary preferences and taste preferences best.
- Turbinado sugar – Turbinado sugar, also known as raw sugar, is a coarse-grained sugar that adds a lovely crunch and caramelized flavor to the cobbler topping. It’s sprinkled on top of the cobbler before baking to create a delicious golden crust. If you don’t have turbinado sugar, you can use regular granulated sugar as a substitute.
This gluten free blackberry cobbler recipe is very easy to make with just a few simple steps. The below photos and matching instructions are meant to help you see the recipe at various stages.
Pay special attention to the butter cut into the flour, the texture of the cobbler biscuit dough, how the batter is spread over the blackberry filling, and the golden biscuit crust after baking.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Typically, no. The crust or topping is traditionally made with all-purpose flour, which contains gluten. However, this gluten-free blackberry cobbler recipe has been formulated with a gluten-free flour blend and cornstarch to make it gluten-free!
Absolutely! While blackberries are traditional for this cobbler recipe, you can experiment with other fruits like raspberries, blueberries, or even a combination of berries. Just ensure that the fruit you choose has a similar texture and moisture content. For other versions, try my gluten-free peach cobbler or my gluten-free strawberry cobbler.
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.
hints & tips
- Storage: Store any leftover cobbler in an airtight container in the refrigerator for up to 2-3 days.
- Reheat: To reheat, place the cobbler in the oven at 350°F (175°C) for 10-15 minutes, or until the filling is warmed through.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Blackberry Cobbler
For the blackberry filling:
- 24 oz blackberries (about 5-6 cups, 680g)
- 1/2 cup granulated sugar (100g)
- 2 tablespoons cornstarch (16g)
- 2 tablespoons lemon juice (30 mL)
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
For the gluten-free biscuits:
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar (8 mL)
- 1 cup gluten-free flour blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour which already contains xanthan gum, 144g)
- 1/3 cup granulated sugar (67g)
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup vegan butter (cold and cubed (66g))
- 2 teaspoons turbinado sugar (or other coarse sugar (8g))
- Preheat the oven to 400F. Butter or grease an 8×8-inch baking dish and set aside.
- In a large bowl, add blackberries, ½ cup sugar, cornstarch, lemon juice, salt, and ground cinnamon.
- Carefully stir until the blackberries are completely covered.
- Add the blackberries to the prepared baking dish and set aside.
- Mix together the almond milk and apple cider vinegar and let sit for 5 minutes. Set aside until ready to use.
- In a large bowl, mix together the gluten free flour, granulated sugar, baking powder, and baking soda.
- Then, with a pastry cutter, work in the vegan butter until the texture is like sand with some larger butter pieces the size of a pea.
- Add in the almond milk mixture and stir until the dough is smooth.
- Place big dollops of the dough on top of the blackberry filling. Sprinkle the top with turbinado sugar.
- Bake at 400F for 35-40 minutes, until the top is golden brown and the fruit is bubbling.
- Serve with coconut whipped cream or vegan vanilla ice cream.
- I have tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) and King Arthur Baking Measure for Measure Gluten Free Flour, both of which already contain xanthan gum. If you use these flours, you do not have to add xanthan gum to the recipe.
- I cannot verify other flour blends will work with this recipe as I have not tested them.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check ingredients on product packaging or checking with manufacturers as product recipes and manufacturing practices can change.