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a small white plate filled with blueberry cobbler

Gluten Free Blueberry Cobbler

Sandi Gaertner
An easy homemade gluten free dairy free blueberry cobbler.
4.71 from 75 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 9
Calories 159 kcal

Ingredients
  

Cobbler Topping:

  • ¾ cup gluten free flour blend * see note
  • ½ cup sugar
  • 1 teaspoon baking powder aluminum free
  • 1 teaspoon pure vanilla extract
  • ½ cup non-dairy or regular milk depending on the gluten free flour blend, you may need to add a little more milk.
  • 3 tablespoons coconut oil
  • dash salt

Blueberry Mix:

  • 3 cups fresh blueberries * see note
  • 2 tablespoons tapioca starch * see note
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 350º F.
  • Combine your gluten free flour, sugar, baking powder, and salt in a large bowl. Whisk your dry ingredients to blend.
  • In a small bowl, add the vanilla extract, non-dairy milk, and coconut oil. Mix the wet ingredients together with a whisk.
  • Pour your wet ingredients into the flour mixture. Mix them into a smooth biscuit dough.
  • In a medium bowl, add the blueberries. This blueberry layer is where much of the flavor comes from. Add the starch, lemon juice, and sugar. Toss to coat the blueberries.
  • Prepare an 8x8 baking pan. Grease the pan with spray oil to prevent sticking.
  • Pour the blueberry topping into the pan first. Spread the cobbler topping on top of the blueberry mixture. Use a large spoon or spatula to spread the cobbler topping over the blueberry filling.
  • Bake at 350º F for 30-35 minutes. The actual baking time will depend on how thick you add the topping and the size of the baking dish you use.

Video

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. Depending on the gluten free flour mix you use, you may need to add 2 TBSP of additional flour. If you use one of the blends I list, you don't...but I find some of the starchier blends need more flour so they don't turn out too runny.
  4. You can also use cornstarch if you do not have tapioca starch.
  5. You can use frozen blueberries. Be sure to thaw them and drain half of the juice.
  6. This crisp will keep up to 4 days in an air-tight container.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 159kcalCarbohydrates: 28gProtein: 2gFat: 5gSaturated Fat: 4gSodium: 82mgPotassium: 83mgFiber: 2gSugar: 18gVitamin A: 27IUVitamin C: 5mgCalcium: 48mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.