By Wendy Stoltz / Last Modified On January 15, 2023
Gluten-Free Blackberry Cobbler with fresh or frozen blackberries baked under a flaky, biscuit-like crust. Top this classic baked treat with your favorite ice cream, or whipped cream for an elegant dessert.
If you love blackberries you'll want to make my gluten-free blackberry crisp. My gluten free apple crisp is also super scrumptious.
Gluten-Free Blackberry Cobbler
It's FALL my friends. That means it's everything pie, cobbler, pumpkin, gingerbread ... oh, the list goes on and I am PUMPED about it. Almost all of my favorite treats are traditionally fall treats.
Although, don't tell anyone, I still make them all year round. I just don't advertise it. I don't want to limit what I can eat to a specific time of year. Eat what you want!
We just finished picking a ton of blackberries, so the first thing I did was make Gluten-Free Blackberry Cobbler. It's such a simple dessert, and it only requires a few standard ingredients. If you don't have fresh blackberries, don't fret - you can use frozen blackberries in this recipe as well.
The hero in this recipe is the golden, flaky, biscuit-like crust. It really brings the whole dish together. It's super satisfying to dip your spoon into a flaky biscuit and scoop a spoonful of blackberry filling up with it. If you are an ice-cream-lover, I suggest serving up a scoop of vanilla with this Gluten-Free Blackberry Cobbler.
It's oh-so-good! I've seen lots of variations of Gluten-Free Blackberry Cobbler. This cobbler recipe has been a family favorite for years. Some cobblers are similar to a cake, with blackberries baked in.
I'm not sure if its a regional thing, like where you grew up, or where your family roots started, but we like biscuits with our cobbler.
How to measure gluten-free flour
To measure gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
How to make gluten-free blackberry cobbler
- Preheat an oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside
- For the filling - In a medium mixing bowl, whisk sugar and cornstarch.
- Add blackberries and toss to coat until evenly distributed.
- Spread the berries into the baking dish.
- For the cobbler topping - In a separate medium mixing bowl, stir together flour, remaining sugars, and baking powder.
- Cut in palm shortening until it is crumbly.
- Mix together egg and dairy-free milk.
- Add to flour mixture and stir just until combined.
- Drop topping by tablespoonfuls onto filling (about 9 mounds).
- Bake for 25-28 minutes or until cobbler is brown and cooked through.
- Remove from the oven and let cool for at least 10 minutes before serving.
If you are just dying to make this gluten-free cobbler, but you don't have any blackberries, you can also use other fruits. Peach is a little too sweet for me, but you could use peaches. Also, cherries work really well in cobblers.
What flour can I use?
You can use my personal flour blend, Ryze, or Bob's Red Mill 1-to-1 Gluten-Free Flour Blend in this recipe. Most blends that have a combination of flours and starches work well in this recipe. Just note the texture will be different from blend to blend. I have not tested this recipe with anything other then Ryze and Bob's Red Mill 1-to-1 Gluten-Free Flour Blend.
What else can I use besides shortening?
You can use cold butter or coconut oil in this recipe instead of the shortening. Depending on the coconut oil used, it may have a slight coconut taste to it. Both coconut oil and butter work but yields slightly different textures in the biscuits.
Can I use regular milk in this gluten-free blackberry cobbler?
Yes. You can use your milk of choice. It won't change the flavor or the texture unless you use something stronger in flavor like coconut milk.
Can I use frozen blackberries in this gluten-free blackberry cobbler?
Yes. Most grocery stores carry frozen blackberries year round, and some carry mixed frozen berries too. Frozen blackberries work just as well in this recipe. You don't need to change the baking time.
This recipe is gluten-free, and dairy-free, but you wouldn't be able to tell from the incredible biscuit topping.
Looking for more scrumptious desserts? You might like my Gluten-Free Cherry Cobbler. My Gluten Free Peach Cobbler is also simple to make and delicious.
If you made this Gluten-Free Blackberry Cobbler, please leave a comment and let me know what you thought! Also, if you have any questions let me know and I will do my best to answer them.
Gluten-Free Blackberry Cobbler
Gluten-Free Blackberry Cobbler with fresh or frozen blackberries baked under a flaky, biscuit-like crust.
Ingredients
For the Filling
- 6 cups blackberries, rinsed (fresh or frozen work)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
For the Cobbler Topping
- 1 cup all-purpose gluten-free flour (Bob's 1-to-1 or Ryze Yellow Bag)
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon gluten-free baking powder
- 3 tablespoons shortening
- 1 large egg
- 4 tablespoons dairy-free milk (or regular milk)
Instructions
- Preheat an oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside
- For the filling - In a medium mixing bowl, whisk sugar and cornstarch.
- Add blackberries and toss to coat until evenly distributed.
- Spread the berries into the baking dish.
- For the cobbler topping - In a separate medium mixing bowl, stir together flour, remaining sugars, and baking powder.
- Cut in palm shortening until it is crumbly.
- Mix together egg and dairy-free milk.
- Add to flour mixture and stir just until combined.
- Drop topping by tablespoonfuls onto filling (about 9 mounds).
- Bake for 25-28 minutes or until cobbler is brown and cooked through.
- Remove from the oven and let cool for at least 10 minutes before serving.
Notes
- To measure gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.
- I have tested this recipe with my flour blend, Ryze, and Bob's Red Mill 1-to-1 Gluten Free Flour
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Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 76mgCarbohydrates: 43gFiber: 6gSugar: 24gProtein: 4g
Kortney
That looks so juicy! And can we talk about how perfect this cobbler is for ice cream!!!!!
faye Harrison
This was awesome. We have 3 gluten free people. I made this served ice cream yum yum all gone. So nice to have a dessert my people can eat. My husband is diabetic so use Splenda. Works great. Thanks and I used all purpose flour I ordered on line. Thanks
chrystal
I am so glad you liked it. Thanks for sharing.
Best,
Chrystal
Dale Baird
What would you use if you don't have Rhyze flour yet
chrystal
You can use Bob's Red Mill 1-to-1 in this recipe.
Cheers,
Chrystal
MARGARET KEARNEY
That is what I did (Bob's), and it was great 🙂
The only trouble for me was that 6 cups of berries was shallow in the 9x13 pan, I wish I'd used a smaller pan. Instead of corn starch, I thickened with 1/2 tsp xanthan gum.
I made it for a potluck, and made sure my coworker could have some!
Amanda
I want to dig in! This looks delicious. I've never had cobbler with the biscuits, but I would love to try this. Maybe I'll branch out into other fruits. 🙂
Kristina
this looks SO good! I think I can still find berries to make this now...
Sharon @ What The Fork
Fall desserts are the best!
Nicole Dawson
I know we talked about Ryze flour before but after seeing this, I'm going to order some. I love how your recipes turn out when you use it.
chrystal
They are going to be at FAB 🙂
Alisa Fleming
Perfect for this time of year! I'm still getting wonderful late-season blackberries at the store and am a little frustrated by all of the Christmas recipe inspiration emerging - I'm still in berry cobbler mode, not apple pie! Rant over 🙂
Marni
I just picked my first crop of blackberries and found this when I searched for blackberry cobbler. The pucture looks to be an individual ramekin. I’d much prefer making individual ones for portion control. How long should the individual cobblers be baked? Do they need any special treatment?
chrystal
Hi Marni,
I didn't baked them individually, only styled them that way for the photos. With that said, you can defiantly bake them individually. I would start with 18 minutes, then watch them from there.
Best,
Chrystal
Amanda
This recipe was oh so yummy. It was easy to make too!
chrystal
So glad you like it!
Best,
Chrystal
steve
Came out perfect! House full of gluten eaters didn't even notice it was GF. I would probably use a little less sugar with the berries just because I've really been limiting my sugar intake recently and my taste buds don't need much sugar these days. Thanks for the great recipe - super easy to make!
chrystal
I am so glad you liked it. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Sbt
Can I make this the day before serving? What is the best way to store?
chrystal
Yes, you can make it the day before. You can leave it covered on the counter or in the refrigerator.
Best,
Chrystal
Alonnah
Can this be frozen after baking? It’s just 2 of us and the regular recipe is too much unless I can freeze it
chrystal
Yes, you can freeze the leftovers.
Best,
Chrystal
Betty Breeden
Can I substitute coconut flour for the Bob's 1-1- flour?
chrystal
I haven't tried it in this recipe. I'm not sure it will work.
Best,
Chrystal
Becky
Made this today , used strawberries and rhubarb increased the cornstarch by 1 Tablespoon and used a cup of sugar for the filling . Super easy . Served with ice cream .
Wendy Stoltz
Hi Becky,
I'm glad to hear that you found the recipe easy and enjoyed the results. It's always satisfying to create a homemade cobbler that turns out well. Enjoy your tasty creation!