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A serving of gluten free blackberry cobbler with a scoop of ice cream on a small dessert plate.
5 from 3 votes

Gluten Free Blackberry Cobbler

This delicious gluten free blackberry cobbler is the perfect Summer dessert. Made with fresh blackberries and a biscuit style topping, just add ice cream for the ultimate treat!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 382 kcal

Ingredients

For the blackberry filling

  • 6 Cups (760 g) Fresh Blackberries
  • ½ Cup (100 g) Sugar
  • 2 Tablespoons (16 g) Cornstarch
  • 1 teaspoon Lemon Juice

For the cobbler topping

Instructions

  • Preheat oven to 375 °F (191 °C) degrees. Grease a 10-inch cast iron skillet (or 9x9 baking pan)
  • Add blackberries, ½ C sugar, cornstarch, and lemon juice to a large mixing bowl. Stir well to cover the berries.
    6 Cups (760 g) Fresh Blackberries, ½ Cup (100 g) Sugar, 2 Tablespoons (16 g) Cornstarch, 1 teaspoon Lemon Juice
  • Transfer the blackberry mixture to the prepared baking pan.
  • Combine milk and vinegar in a mixing cup and set aside.
    ½ Cup (120 ml) Non Dairy Milk, ½ teaspoon Apple Cider Vinegar
  • In a large bowl, combine flour, sugar, baking powder, and salt. Whisk together until well mixed.
    1 Cup (148 g) Gluten Free 1-to-1 Flour Blend, ½ Cup (100 g) Sugar, 2 teaspoons Baking Powder, ½ teaspoon Salt
  • Add the butter cubes and work them into the dry ingredients with a pastry cutter or fork. The mixture should be coarse crumbles.
    6 Tablespoons (85 g) Vegan Butter
  • Add the vanilla extract and sour milk mixture to the dry ingredients and fold together with a spatula until a thick batter forms and all dry ingredients are incorporated.
    1 teaspoon Vanilla
  • Scoop generous dollops of the topping on top of the blackberries. Sprinkle the top with the coarse sugar.
    2 Tablespoons Turbinado Sugar
  • Bake 35 minutes until the filling is bubbling and the topping is golden brown.

Notes

STORAGE: Allow cobbler to cool completely in the pan prior to storing.  Wrap the baking dish with aluminum foil and refrigerate for up to 3 days.  
REHEATING: Reheat the cobbler uncovered in a 350F oven for 15-20 minutes until warmed through.  Serve immediately.