gluten-free blackberry cobbler

Try this gluten-free blackberry cobbler for your next gathering this Summer. A sweet and tart blackberry filling is topped with gluten-free biscuit dough that is baked until golden and fluffy. Perfect with a scoop of ice cream on top, it's made gluten-free, dairy-free, and vegan!

Let's make gluten-free blackberry cobbler! Gather your ingredients.

Add the blackberries, sugar, cornstarch, cinnamon, salt and lemon juice to a bowl.

Mix until combined.

Add the blackberry mixture into a greased 8×8-inch baking dish. Set aside.

Add the almond milk and apple cider vinegar to a measuring cup. Stir and let sit for 5 minutes.

Add the gluten-free flour blend, granulated sugar, baking powder, and baking soda to a large mixing bowl. Whisk to combine.

Add the vegan butter.

Use a pastry cutter to cut the butter into the flour, until the texture is sandy and the pieces of butter are no larger than the size of a pea.

Add the almond milk mixture to the dry ingredients.

Mix until combined and no streaks of flour remain.

Dollop the biscuit batter into a very thin layer over the blackberry mixture.

Sprinkle the top with turbinado sugar.

Bake for 35-40 minutes, until the blackberries are bubbling and the biscuit topping is golden brown.

Serve warm with a scoop of ice cream.

Grab the full recipe at the link below!