Gluten-Free Blackberry Cobbler: Enjoy a classic flavor of summer but without the gluten! Sweet and saucy cinnamon-spiced berries are topped with tender and flaky sweet biscuits. Just one bite and you'll be hooked! Dairy-free and vegan adaptations available.
Table of contents
Juicy and cinnamon spiced blackberries are topped with buttery, tender, and light sweet biscuit topping for an experience that is so saucy, delicious, and comforting that you will forget that it contains no gluten!
Wheat ingredients aren't needed here: 1-to-1 gluten-free flour adds perfect structure to the biscuit topping, eliminating all-purpose flour from the ingredient list.
Make this recipe with fresh summer berries or use frozen any time of year for an experience that will transport you to summer dessert nirvana.
Why You'll Love Gluten-Free Blackberry Cobbler
- Sweet and Juicy: Nothing quite compares to sweet and juicy fresh summer berries. Midnight purple blackberries shine in this gluten-free blackberry recipe highlights. You simply can't miss it!
- Ready in 45 Minutes: But the end result tastes as though you slaved over it all day.
- Made with Simple Techniques. If you know how to whisk, stir, and cut butter into flour, you can make this recipe!
- Family-Friendly. Everyone from toddlers to grandma and grandpa will light up when they see this blackberry cobbler set down for dessert. It's simple, delicious, summer comfort food!
Ingredients
- Blackberries: The star of this berry dessert show! Rinse the berries thoroughly before mixing up the filling.
- 1-to-1 Gluten-Free Flour: Creates delicate structure in the gluten-free cobbler topping without adding any gluten.
- Unsalted Butter: Adds richness to the filling and creates an exceptionally tender cobbler topping.
- Light Brown Sugar: The molasses in this ingredient adds depth and dimension to the berry filling.
- Granulated Sugar: Sweetens up the filling and the topping.
- Ground Cinnamon: I recommend Saigon cinnamon if you can find it, but any ground cinnamon will work.
- Ground Nutmeg: Contributes earthy and nutty notes to the blackberry filling.
- Lemon Zest (Optional): For a very light citrus finish!
- Buttermilk: Tenderizes and adds rich flavor to the cobbler biscuit topping.
- Baking Soda: The leavening agent in the cobbler topping; making the sweet buttery biscuits light and airy.
- Salt: Makes everything about this recipe that much sweeter and more balanced!
How to Make Gluten-Free Blackberry Cobbler
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: Add 2 tablespoons of the butter to a 9 x 13-inch baking dish. Add the pan to the preheated oven and bake the butter melts. Remove the pan from the oven.
Step 3: In a mixing bowl, gently toss together the blackberries, brown sugar, sugar, cinnamon, and nutmeg until combined.
Step 4: Pour into the baking dish, on top of the butter.
Step 5: In a medium-sized mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined.
Step 6: Add the remaining ¼ cup of cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
Step 7: Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining, or about 80% of the buttermilk is mixed in.
Note: Undermixing it like this will keep the biscuits nice and tender, as over-mixing them makes them tough and chewy.
Step 8: Spoon the batter in 2-4 tablespoon scoops over the blackberries spacing the scoops 1-2 inches apart. Sprinkle with turbinado or sanding sugar.
Step 9: Bake the pan in the preheated oven for 38-42 minutes, or until the biscuits are golden brown and the blackberry juices are bubbling. Enjoy hot or cool the cobbler for 30 minutes - 1 hour before serving.
Recipe Pro-Tips
- Don't Overmix the Cobbler Batter. We will keep the gluten-free cobbler topping nice and tender by not overmixing it. You want to stir the buttermilk into the dry ingredients until most, but not all of the streaks of flour have been absorbed, or about 80% of the way.
- Gently Stir the Berries. Blackberries are rather delicate berries, so you will want to gently stir or toss them with the flour, sugar, and seasonings.
Recipe Variations
- Berry: Switch up the type of berries in your dessert! Any combination of blueberries, raspberries, or strawberries would also be delicious in this gluten-free berry cobbler recipe.
- Extra Cinnamon: Sprinkle cinnamon onto the cobbler topping along with the turbinado or sanding sugar for an extra layer of that warm-spiced flavor.
- Frozen Berries: You can also make this recipe using frozen blackberries or frozen mixed berries. If doing so, do not defrost the berries before making the recipe. Bake for an extra 5-7 minutes, or until the blackberry juice rapidly bubbles and the biscuit topping is golden brown.
Serving Suggestions
Serve this gluten-free blackberry cobbler recipe hot with scoops of vanilla ice cream, vanilla frozen yogurt, or whipped cream. It's delicious with hot coffee, chai, or even with port wine.
Dietary Adaptations
This recipe is vegetarian, gluten-free, and nut-free. To make a dairy-free and vegan blackberry cobbler, use vegan butter in place of unsalted butter and vegan buttermilk in place of traditional buttermilk.
To make vegan buttermilk (also known as vegan "sour milk"), mix 2 teaspoons of distilled vinegar with a scant ¾ cup of plant milk and let sit for 3-5 minutes.
Storage Directions
- Refrigeration: Keep leftover cobbler covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Leftovers can also be frozen in a freezer-safe container for up to 2 months.
FAQs
Blackberry cobbler is topped with a tender biscuit-like topping whereas blackberry crisp (also known as a blackberry crumble) is topped with a buttery sugar, flour, and oat topping.
You keep blackberry cobbler from being runny by tossing the berries with flour (along with the seasonings) before topping with the cobbler batter and baking. The flour will help thicken up the berry juices, making them nice and saucy.
Tools Needed to Make This Recipe
- Measuring Cups
- Mixing Bowls
- Whisk
- Silicone Spatula
- 9 x 13-Inch Baking Dish
- Microplane Zester (Optional)
More Gluten-Free Dessert Recipes
- Cast Iron Peach Cobbler (Gluten-Free Variations!)
- Gluten-Free Blueberry & Peach Crisp
- Dairy-Free Blueberry Muffins (Gluten-Free Variations!)
- Edible Brownie Batter (Gluten-Free Variations!)
- Gluten-Free Pumpkin Cookies
- Edible Peanut Butter Cookie Dough (Gluten-Free Variations!)
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Recipe
Gluten-Free Blackberry Cobbler
Email FacebookIngredients
Blackberry Filling
- 6 tablespoons Unsalted Butter cold,DIVIDED
- 2 lb. blackberries or 6 ½-7 cups
- ¼ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 ½ tablespoon 1-to-1 gluten-free flour blend
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon lemon zest optional
Gluten-Free Cobbler Topping
- 1 ¾ cup (210g) 1-to-1 gluten-free flour blend
- ½ cup granulated white sugar
- ¼ teaspoon salt
- 1 ½ teaspoon baking powder
- ¾ cup buttermilk extra cold
- 1 tablespoon turbinado or sanding sugar
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Add 2 tablespoons of the butter to a 9 x 13-inch baking dish. Add the pan to the preheated oven and bake the butter melts. Remove the pan from the oven.
- In a mixing bowl, gently toss together the blackberries, brown sugar, sugar, 1 ½ tablespoons gluten-free flour, cinnamon, and nutmeg until combined. Pour into the baking dish on top of the butter.
- In a medium-size mixing bowl, whisk together the flour, sugar, salt, and baking powder until combined. Add the remaining ¼ cup of cold butter to the flour and cut it in with a fork or pastry cutter until the butter chunks are the size of small pebbles.
- Slowly whisk the buttermilk into the flour mixture until there are just a few streaks of flour remaining, or about 80% of the buttermilk is mixed in. Undermixing it like this will keep the biscuits nice and tender, as over-mixing them makes them tough and chewy.
- Spoon the batter in 2-4 tablespoon scoops over the blackberries spacing the scoops 1-2 inches apart. Sprinkle the cobbler with turbinado or sanding sugar.
- Bake the pan in the preheated oven for 38-42 minutes, or until the biscuits are golden brown and the blackberry juices are bubbling.
Notes
- Refrigeration: Keep leftover cobbler covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Leftovers can also be frozen in a freezer-safe container for up to 2 months.
- Dairy-Free and Vegan: To make a dairy-free and vegan blackberry cobbler, use vegan butter in place of unsalted butter and vegan buttermilk in place of traditional buttermilk. To make vegan buttermilk (also known as vegan "sour milk"), mix 2 teaspoons of distilled vinegar with a scant ¾ cup of plant milk and let sit for 3-5 minutes.
- Fruit Variations: Any combination of berries can substitute for blackberries. Blueberries, raspberries, and strawberries would all be great in this berry cobbler.
- Frozen Berries: You can also make this recipe using frozen blackberries or frozen mixed berries. If doing so, do not defrost the berries before assembling the recipe. Bake for an extra 5-7 minutes, or until the blackberry juice rapidly bubbles and the biscuit topping is golden brown.
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