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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. 🙂
I made this this morning! Don’t forget a pinch of salt and a small splash of vanilla extract to elevate the flavour. Nice recipe! 🙂
Cindy, they were left out on purpose, because of the combination of grain free flours used. Had I used oats, then they would have been included. Thanks!
Interesting! Is there a reason why you omit vanilla when using coconut/almond flours?
Yes, it changes the texture when baking in small batch recipes.
How does it change the texture?
(Sorry if I’m annoying, just genuinely curious because I love the flavours of vanilla and cinnamon in all breakfasty-things and desserts) 😀
ARMAN YOU’VE DONE IT AGAIN THIS SOUNDS AMAZING <3 <3
i'm breaking out of the B's with breakfast, brunch, Snack & Dessert!!
🙂 Thank you!
I love blueberries. About 6 more weeks until I can go blueberry picking again. The picking part is actually shit but the tons of cheap fresh blueberries are amazing!
Also crumble. Our favorite Pub in London used to have a ‘crumble of the day’ and we were so obsessed with it.
Speaking of obsession. My sister and I were so obsessed with Charly and the Chocolate Factory. We got a kick out of singing the Willy Wonka song again and again. Our favorite character was Doris 😀
And that was a lot of trivia!
Omg. I would LOVE to go blueberry picking!!!
Hahahaha Doris. Doris is such a tool.
I am SO happy I found your blog!!! Can’t tell you how much I love your recipes!! All the ones that I have tried have been AMAZING!!!!?? I don’t subscribe to many blogs but I am subscribed to yours! It’s my favorite!!!!!❤️❤️❤️
🙂 Cindy, this absolutely made my day- Thank you so so much.
I love love love hosting dinner parties to test recipes. It’s a great reason to invite someone over! I’m all about the bloobs too. My nearby costo sells fresh organic bloobs in bulk – it’s an awesome deal.
LOL. Not going to lie, I misread bloobs 😉
I’m sure anything you serve at brunch is magical. Now just come back and include me.
😀 Set the guest room up!
Oooo this is a new one! Does it work just as well without the protein powder??
Hi Cora! You can totally omit the protein powder 🙂
SWEET POTATOES. But I’ve been obsessed with kabocha, Brussel sprouts, blackberries, spinach/kale and nowadays cauliflower! And if you were to put me in Charlie and the Chocolate Factory, I wouldn’t really be able to place myself. NOT Veruca because I HATE squirrels though–LOL!
Hahahaha Veruca salt is full of pepper 🙂
Oh this looks great, Arman!
Thanks so much, Becky!
I loooove Willy Wonka! And I wish I had a friend who wanted to try out all their recipes on me… that sounds like a dream!
Haha come visit here!
Your killing me with all of the blueberry goodness because right now they cost about 6 dollars for one cup! I guess I’ll just have to wait until july when they become super cheap or just use the frozen ones. Also fun fact: I could not watch willy wonka in the chocolate factory when I was little because I would get nightmares about the oomph loompahs. They still freak me out!
wait, WHAT? Are you buying them at the VISA centre haha!
LOL. Oh gosh, Niki once dressed up as one and scared herself lol!
It’s strawberry season here, so I’ve been eating a lot of those. I do love me some blueberries, though! I’ve been on my egg bake kick for like 3 weeks now, but I feel like I’m going to get sick of it here pretty soon!
YES! I just picked up a bag of frozen strawberries for a recipe and I can’t wait..I’m abit over blueberries!
I have an abundance of broccoli right now because it was on sale and it never is so…this is also a reason to buy a lot of cheese and dips to eat with them 🙂 the only part of Charlie and the chocolate factory I liked was the candy man song. It was kind of a creepy movie lol
It was quite creepy, wasn’t it! Broccoli is SO expensive in Australia right now!
Haha! I love that you referenced Willy Wonka. Mate, what would you give to go wander around the chocolate fountain? What would you do first? I think I would jump straight through the chocolate waterfall! And then I might sit in the chocolate lake…while eating blueberry breakfast crumbles, of course. I love that you bought a massive bag of berries…keep the berry love coming!
SO MUCH.
Growing up, I wished I could paint my walls with stickers which tasted like candy lol!
I hate that movie/book. Gene Wilder was just too good at the role, and the book was pretty effing morbid. And then, in the new one, too weird and psychedelic. This, however, is lovely. We are currently trying to go through as much of our food as possible, so this will likely have to wait, but yum!
LOL!!!! I did NOT like the new one though!