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.

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Mix until combined.

[{"selector":"#anim-43573998-ef43-4279-86d9-3b6fb008334b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-22.20849786427609%, 0, 0) translate(-21.739130434782606%, 21.739130434782606%) scale(1.434782608695652)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

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

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

[{"selector":"#anim-f6bed5c3-78bc-433e-8c79-e5c71de47f2b [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-941f74d2-da24-4e48-bea2-7d17b5114827 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the vegan butter.

[{"selector":"#anim-7d309829-929d-4f49-8100-a517ce0b69c7 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

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.

[{"selector":"#anim-07b942ae-5378-4ca3-baec-ca7725bab540 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Add the almond milk mixture to the dry ingredients.

[{"selector":"#anim-3a1eee75-63e0-48d5-b723-2282c1fe23af [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Mix until combined and no streaks of flour remain.

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

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Sprinkle the top with turbinado sugar.

[{"selector":"#anim-73896df9-7663-44e7-896b-dec9a257b11c [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

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

[{"selector":"#anim-e640467f-ef04-4a63-a906-4c4d71059b94 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

Serve warm with a scoop of ice cream.

[{"selector":"#anim-717d5f3d-17ee-478e-a25e-4742edc3993e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(-7.812499744007886%, 0, 0) translate(-25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] Get the recipe

gluten-free blackberry cobbler

www.adashofmegnut.com

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!

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

Mix until combined.

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

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

www.adashofmegnut.com

Add the vegan butter.

www.adashofmegnut.com

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.

www.adashofmegnut.com

Add the almond milk mixture to the dry ingredients.

www.adashofmegnut.com

Mix until combined and no streaks of flour remain.

www.adashofmegnut.com

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

www.adashofmegnut.com

Sprinkle the top with turbinado sugar.

www.adashofmegnut.com

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

www.adashofmegnut.com

Serve warm with a scoop of ice cream.

www.adashofmegnut.com

Grab the full recipe at the link below!

www.adashofmegnut.com