Gluten Free Blackberry Cobbler Recipe

Name: Gluten Free Blackberry Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Fresh Blackberries (or Not-defrosted Frozen); 1/3 cups Brown Rice Flour; 1/3 cups Tapioca Flour (or Tapioca Starch); 1/3 cups Sweet White Sorghum Flour; 1/2 teaspoons Xanthan Gum; 1-1/2 teaspoon Baking Powder; 1 pinch Salt; 1 cup Sugar; 1 cup Butter, Melted; 1 cup Buttermilk; 1/4 cups Sugar In The Raw (optional, For Sprinkling On Top)

Servings: persons

3 cups Fresh Blackberries (or Not-defrosted Frozen)
1/3 cups Brown Rice Flour
1/3 cups Tapioca Flour (or Tapioca Starch)
1/3 cups Sweet White Sorghum Flour
1/2 teaspoons Xanthan Gum
1-1/2 teaspoon Baking Powder
1 pinch Salt
1 cup Sugar
1 cup Butter, Melted
1 cup Buttermilk
1/4 cups Sugar In The Raw (optional, For Sprinkling On Top)

1
["Preheat oven to 350 degrees F. Butter a 9"" by 13"" baking dish.", "Rinse and pat dry the blackberries. Set aside.", "In a large bowl, mix together the flours, xanthan gum, baking powder and salt. You really want to always whisk the flours well, so I set the timer and whisk for about 90 seconds. This is probably overkill, but I'm a little neurotic. Using a wooden or silicon spoon, mix in the sugar, butter and buttermilk until combined. Pour into the buttered baking dish.", "Spread the blackberries over the top, very gently pressing them into the batter. If using, sprinkle with the sugar in the raw. I used the raw sugar for texture only, wanting a slight candy-crunch with the cobbler. Bake for 50 to 60 minutes, checking with a toothpick after 50 minutes. In my (very limited) experience, gluten free foods don't tend to ""brown"" as easily as the gluten-full foods we're used to, so checking the done-ness with a toothpick is important. The toothpick should come out clean.", "Blackberries not in season where you are? Peaches, blueberries, rhubarb, or plums would be a great substitute here. You can always use flash frozen berries, those bags in the freezer section of the grocery are perfect. Just don't defrost them."]

1188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups Fresh Blackberries (or Not-defrosted Frozen), 1/3 cups Brown Rice Flour, 1/3 cups Tapioca Flour (or Tapioca Starch), 1/3 cups Sweet White Sorghum Flour, and more.

Yes, Gluten Free Blackberry Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Blackberry Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions