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A close up of a square baking dish of a gf blackberry cobbler topped with turbinado sugar.
5 from 1 vote

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. It's perfect with a scoop of ice cream on top! It's made gluten-free, dairy-free, and vegan and can be ready in just about 45 minutes!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

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)

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

Instructions

  • 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.

Notes

  • 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.

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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