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A square baking dish of blackberry cobbler with a bowl of blackberries peaking in.
5 from 1 vote

Gluten-Free Blackberry Cobbler

This gluten-free blackberry cobbler has a layer of tart blackberries on the bottom with a buttery gluten-free biscuit crust on top. The biscuits bake up golden and crispy on the outside with a fluffy texture inside. It's also dairy-free and vegan.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Metric - US Customary

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

**Use the toggle button above to turn the instruction photos on and off!

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.
    A glass mixing bowl with blackberries topped with granulated sugar, cornstarch, cinnamon and lemon juice before mixing together.
  • Carefully stir until the blackberries are completely coated.
    A glass mixing bowl with blackberries that have been tossed with granulated sugar, cornstarch, cinnamon, and lemon juice.
  • Pour blackberry mixture into prepared baking dish. Set aside.
    A square baking dish with blackberries mixed with sugar, lemon juice and cornstarch.

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.
    A measuring cup with almond milk and apple cider vinegar in it.
  • 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.
    A glass mixing bowl with a gluten-free flour blend in it with a whisk to the side.
  • 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.
    A glass mixing bowl with vegan butter cut into gluten-free flour with a pastry cutter to the side.
  • Pour in almond milk mixture. Stir until dough is smooth and no streaks of flour remain.
    A glass mixing bowl with a gluten-free cobbler batter and a blue spatula.

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.
    An overhead view of a square baking dish with blackberries topped with gluten-free cobbler batter and turbinado sugar before baking in the oven.
  • 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.
    A square baking dish with gluten free blackberry cobbler in it.

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.

Nutrition

Calories: 298kcal | Carbohydrates: 58g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 376mg | Potassium: 295mg | Fiber: 8g | Sugar: 35g | Vitamin A: 603IU | Vitamin C: 26mg | Calcium: 116mg | Iron: 2mg
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