This is the best gluten free blackberry cobbler recipe. With a buttery crust, sweet blackberry filling, this is the perfect summer dessert topped with vanilla ice cream. Dairy free friendly and easy to make!
Berry desserts are among my favorite kind of dessert and this gluten free blackberry cobbler is no exception!
Gluten free blueberry crisp is always a go to in the summer but sometimes it’s nice to have something just a touch more indulgent but still super fresh and fruit.
You can easily swap out the blackberries for another berry like blueberries, strawberries, raspberries or even a mix of all of them.
This recipe takes only about 10 minutes to prep and is perfect for a summer barbecue alongside a fresh blackberry margarita. It has a super flakey and buttery biscuit crust, juicy blackberry filling and made with simple, pantry staple ingredients. Try my lemon blueberry cookies next!
BLACKBERRIES. The blackberries bake up so well in this recipe. You need 5 full cups of blackberries, and you can use fresh or frozen.
SUGAR. You need white sugar for the filling and light brown sugar in the cobbler topping. if you only have one or the other that will be fine. I do not recommend liquid sweeteners here.
FLOUR. To make the cobbler topping, we’ll need gluten free all purpose flour. I used Bob’s Red Mill Baking Flour, but you can use any mix you like as long as it has xanthan gum.
EGG. To bind together all the ingredients together, you need one large egg.
BUTTER. Butter will give the topping a really rich flavor. You can use dairy free or regular. You can sub for coconut oil, but for the best flavor, I recommend butter or vegan butter.
MILK. I used almond milk because that’s what I usually have on hand, but any kind of milk, either dairy or non-dairy, will work here.
How to make gluten free blackberry cobbler
Combine all filling ingredients and add to a 9 inch baking dish, I just used a pie pan.
Whisk together the egg, milk and sugar for the topping. Whisk in the flour, baking powder and salt.
When almost all combined, add in the butter, using a spoon to mix it into the batter. Once combined, take large spoonfuls of the batter and add on top of the blackberry filling.
The topping won’t spread a ton while baking, so organize it how you want it when it comes out of the oven.
Bake, uncovered for 25 minutes or until the filling it slightly bubbly and the top is golden brown.
Let cool for a few minutes, then serve with vanilla ice cream and enjoy!
Just as is! I usually can’t resists just grabbing a spoon and diving right in when it comes out of the oven! No shame here.
Ice cream. Vanilla ice cream and berries are always delicious, plus the crispy cobbler topping combines a great mix of flavors and textures.
Whipped cream. if you’re looking for something a bit lighter, a generous dollop of whipped cream is delicious on top of this gluten free blackberry cobbler. You can use either dairy free or regular.
How to store cobbler keep it crispy
Once prepared, this gluten free blackberry cobbler will store for about 3-5 days in the fridge. If you really want to avoid the cobbler getting soggy and keep it crispy, it can help to store the top and the blackberry filling separately.
This way, you can heat them up in the oven and the topping will get some crisp back but the berries won’t make the cobbler soggy as it sits in the fridge. Just reheat in the oven at 300 for about 15 minutes to warm it up.
The cornstarch in the filling is also key for prevent a soggy cobbler, so don’t leave this out!
Can I make it vegan or dairy free?
Yes! You can easily make this dairy free by using dairy free butter and non-dairy milk. For dairy free butter I like Earth Balance.
Since the cobbler only calls for one egg, you can easily swap that out. I suggest a store bought egg replacer, but you can also try apple sauce (3 tablespoons) or a flax egg.
Fresh or frozen berries
You can use fresh or frozen blackberries for this recipe! If you use frozen, I suggest adding an extra tablespoon of cornstarch to the filling to absorb some of the excess moisture.
Frozen berries will release some more moisture as they bake, but there is no need to thaw them before baking.
More summer desserts!
- Blueberry Pie Bars
- Gluten Free Peach Crisp
- Gluten Free Lemon Cookies
- Lemon Poppy Seed BlackBerry Cake
Gluten Free Blackberry Cobbler
by: claire cary
- 5 cups blackberries
- ⅓ cup sugar
- 2 tablespoons cornstarch
- 1 egg
- ¼ cup milk
- ¼ cup light brown sugar
- 1 cup gluten free all purpose baking flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons butter softened
- Preheat the oven to 400 degrees Fahrenheit.
- Combine all filling ingredients and add to a 9 inch baking dish, I just used a pie pan.
- Whisk together the egg, milk and sugar for the topping.
- Whisk in the flour, baking powder and salt.
- When almost all combined, add in the butter, using a spoon to mix it into the batter.
- Once combined, take large spoonfuls of the batter and add on top of the blackberry filling.
- The topping won't spread a ton while baking, so organize it how you want it when it comes out of the oven.
- Bake, uncovered for 25 minutes or until the filling it slightly bubbly and the top is golden brown.
- Let cool for a few minutes, then serve with vanilla ice cream and enjoy!