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My gluten free blueberry cobbler recipe features a sweet blueberry filling topped with a buttery, golden biscuit topping. It’s bursting with juicy blueberries in every bite!
Need more gluten-free dessert ideas? Try my gluten free lava cake, gluten free cinnamon rolls, or gluten free blondies next.
Turning my favorite summertime fruit into a classic dessert is such a satisfying experience, especially when I can make it using diet-friendly ingredients.
The filling’s texture is delicate and light, with warm baked blueberries in every bite, and the biscuit topping is soft, flaky, and golden brown. Combined, the two create a gorgeous combination of texture and flavor.
Table of Contents
Why I love this recipe
- Crowd pleaser. This cobbler will be a hit with the crowds, whether it is a potluck, brunch, or barbeque–I guarantee it!
- It’s easy to make. You don’t need fancy equipment, special culinary skills, or much time to make this dessert.
- Customize it. Even with ‘blueberry’ in the name, I HAD to test this recipe with other fruit…for science. So long as you use a firm-ish fruit, the cobbler will turn out perfect.
- Easily make it vegan. With a few simple swaps, you can have a gluten-free AND vegan dessert.
Ingredients needed
For the filling:
- Blueberries. I always prefer using fresh blueberries when they’re in season, but frozen blueberries will work just as well. If using frozen, let them thaw completely and drain the excess juices.
- Sugar. To coat the berries and make for a sweet syrup. I used white sugar, but brown sugar or a sugar-free sweetener can also be used.
- Orange juice. For a lovely acidity. Substitute it with lemon juice if you prefer a stronger citrus flavor.
- Orange zest. Use freshly grated orange zest. Like the juice, lemon zest can also be substituted.
For the topping:
- Gluten-free flour. Use any all-purpose gluten-free flour blend, but make sure it has xanthan gum in it.
- Sugar. To sweeten the top.
- Butter. The butter must be cold and unsalted to create a flaky biscuit texture.
- Sour cream. It helps to keep the batter moist and soft.
- Baking powder. Makes a light and airy biscuit topping.
- Salt. It helps to bring out the sweetness.
How to make gluten free blueberry cobbler
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 190C/375F and grease a 9-inch baking dish with cooking spray.
Step 2- Mix the filling. In a large mixing bowl, combine the filling ingredients. Toss gently to fully coat the blueberries. Pour the mixture into the prepared baking dish and spread into an even layer.
Step 3- Mix the topping. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs. Add the sour cream to the flour mixture slowly and stir until the dough becomes smooth.
Step 4- Add the biscuit layer. Drop spoonfuls of the dough over the blueberry filling, spreading them out as evenly as possible.
Step 5- Bake. Bake the cobbler for 30-35 minutes until it’s golden brown and the blueberries are bubbling. Remove it from the oven and let it rest for several minutes before serving.
Arman’s recipe tips
- Don’t overmix the biscuit topping. Even though there’s no gluten, it’s important to not over-mix the topping. Otherwise, it’ll lose air and become dense and flat.
- Adjust the baking time. Everyone’s oven is different, so your cobbler may take longer than mine. If your oven runs hot, check the cobbler at the 25-minute mark and every 5 minutes until it’s done.
- Add cornstarch to the filling. When I use frozen blueberries, sometimes the filling becomes too watery. If you’re concerned about this, toss the blueberries in a tablespoon of arrowroot starch.
- Allow the cobbler to set. Once baked, let it sit so it becomes slightly firm and jammy.
- Serve the cobbler with a scoop of vanilla ice cream or whipped cream for a more indulgent treat.
Variations
- Add spices. A little cinnamon or vanilla extract can add a warming flavor.
- Make it dairy-free. Swap the butter and sour cream for vegan butter and vegan sour cream.
- Make mini cobblers. For a fancy, single-serve dessert, I like to bake mini cobblers in ramekins and reduce the baking time to 18-20 minutes.
- Add crunch. Fold in chopped pecans, almonds, or shaved coconut for a little crunchiness.
- Use different fruits. Try peaches, raspberries, or mixed berries for a different flavor.
Storage instructions
To store: Store the leftover gluten-free cobbler in an airtight container in the fridge for up to one week.
To freeze: Once cool, store leftovers in a freezer-safe container and freeze for up to six months.
Reheating: Let the cobbler thaw completely, then heat it in a preheated oven for 15 minutes, or microwave it in 15-second intervals until warm.
Frequently asked questions
Yes! This cobbler recipe can easily be made in advance. Simply prepare it as instructed and drop the biscuit topping on the filling. Cover with plastic wrap and refrigerate it for up to 2 days. Let it come to room temperature for 15 minutes before baking as directed.
Though the fillings are similar, the difference comes down to the topping. Crisps and crumbles have a streusel-like topping, while cobblers have a biscuit topping.
More gluten-free desserts
Gluten Free Blueberry Cobbler
Ingredients
- 4 cups blueberries
- 1/4 cup sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Topping
- 1 cup gluten free flour
- 1/4 cup sugar
- 1/4 cup unsalted butter cold and cubed
- 1/4 cup sour cream
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 190C/375F and grease a 9-inch baking dish with cooking spray and set aside.
- In a large bowl, combine the blueberries, sugar, orange juice, and orange zest. Toss gently until the blueberries are well coated. Pour the mixture into the prepared baking dish and spread it out evenly.
- In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Add the sour cream to the flour mixture slowly and stir until the dough comes together.
- Drop spoonfuls of the dough over the blueberry filling, spreading them out as evenly as possible.
- Bake the cobbler for 30-35 minutes, until golden brown on top and the blueberries are bubbling.
- Remove the cobbler from the oven and let it sit for several minutes before serving.
I like bluebberies so much. In desserts they are amazing
Not my preference to cook with protein powders, what can i sub?
Just leave it out completely.
What a yummy recipe! Warm, healthy goodness. Thank you.
🙂 you are so welcome, Jenneil!
This sounds awesome, and my child will love you for it! But, it’s “snozzberries.” 😀
Ahhh thank you! Haha, noted! 🙂
Have you tried this with strawberries or a mix of both??
Hi Brittany! I sure have- I have a strawberry breakfast crumble recipe on here 🙂
This looks delicious, Arman. I love the grain free ingredients and I love bluberries and lemon!
Hey there! I’m actually allergic to almonds and was wondering if you had a recommendation about an alternative to almond flour. I tried searching online but apparently the different flours do different things so I’m apprehensive about just substituting for something else. Any suggestions? So excited to try this recipe!
Hi Naomi- Sorry to hear you are allergic to almonds! Are you able to tolerate oats well? They are a great cup for cup substitute in this for almond flour, although it will no longer be paleo. 🙂