Gluten Free Blackberry Cobbler

Summertime is for enjoy fresh berries and one of my favorite things to do is to go out picking fresh, juicy blackberries to make this delicious gluten free blackberry cobbler. A sweet filling made of fresh blackberries, a hint of lemon and sugar is topped with a biscuit-like crust - it's a gluten-free version of a classic dessert!

It's perfect dessert for your next cookout or BBQ - just add a scoop of vanilla ice cream for the ultimate summer dessert.

I've been making this gluten-free blackberry cobbler recipe for years - in fact it's been on my website since 2018. It has never gotten the love it deserves, so I decided to update the old post with new photos and text. Hopefully you'll love it as much as we do!

Ingredient Notes

This easy recipe uses a handful of simple ingredients that you may already have in your pantry. It is both gluten free and vegan as written, although you'd never guess from the flavor!

• Ripe Blackberries - I really love to make this recipe with fresh fruit during the Summer. If you want to make this in other seasons, you can substitute thawed frozen blackberries, but the filling will be more runny.
• Corn Starch - Starch is used to thicken the fruit juices of the filling.  If you're avoiding corn, you can replace it with an equal measure of tapioca starch or arrowroot powder.
• Gluten-Free Flour Blend - I used Bob's Red Mill 1-to-1 flour to create this cobbler recipe. You can substitute your favorite brand of gluten free flour, as long as you stick to a flour blend and not a singular flour, like almond flour.
• Non-Dairy Milk - I use unsweetened coconut milk for most of my baking recipes. You can use your favorite plant-based milk. If you are not dairy free, use regular milk in the same measure.
• Vegan Butter - I typically use Country Crock plant butter or Miyokos plant butter in my recipes. Any stick type of vegan butter will work fine. If you're not dairy free, use unsalted butter in the same measure.

See recipe card for full ingredient list and quantities.

How to Make a Gluten Free Blackberry Cobbler

I like to make this easy dessert in my cast iron skillet, but you can also use a 9x9-inch baking pan or a 2 quart casserole dish. I recommend greasing the baking dish to make clean up a little easier.

Before you prepare the blackberry filling, combine the milk and vinegar in a small measuring cup and stir well. Allow it to sit while you mix the remaining ingredients.

STEP 1: Combine the blackberries, sugar, corn starch and lemon juice in a large mixing bowl. Stir gently until the berries are coated in the sugar.

STEP 2: Transfer the berry mixture to your prepared baking dish.

STEP 3: Add the gluten free flour, sugar, baking powder, and salt to a mixing bowl. Whisk together until well mixed.

STEP 4: Add the butter cubes to the dry ingredients. Use a pastry cutter or your hands to work the butter in until it resembles coarse crumbs.

STEP 5: Add the vanilla extract and soured milk to the bowl of dry ingredients. Stir together with a rubber spatula until all of the dry ingredients are incorporated. You should have a thick batter.

STEP 6: Use a large spoon to dollop the biscuit topping on top of the blackberries. Then sprinkle coarse sugar on top of the batter, if using. Now you're ready to bake!

Storage

Cobbler is best when served warm from the oven. If you do have leftover cobbler, I recommend letting it cool in the baking dish then wrapped the dish in aluminum foil before refrigerating. You can store it for 2-3 days.

To reheat, place in a 350F oven for about 15-20 minutes until warmed through.

More gluten-free cobbler recipes to try:

If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.