Gluten-Free Blackberry Cobbler: Enjoy a classic flavor of summer but without 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 variations are available.
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.