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: 32 cups frozen blackberries or 4 fresh blackberries; 1/2 tablespoon sugar + 1, for sprinkling; 1/2 zest a lemon; 1 tablespoon lemon juice; 2 tablespoons blanched almond flour C+ 2; 1 cup tapioca flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 2 tablespoons sugar; 1 1/4 teaspoons salt; 5 tablespoons Earth Balance vegan butter; 2 eggs; 1/4 almond milk or preferred milk alternative; 1/4 teaspoon distilled white vinegar; 1 tablespoon cinnamon

Servings: persons

32 cups frozen blackberries or 4 fresh blackberries
1/2 tablespoon sugar + 1, for sprinkling
1/2 zest a lemon
1 tablespoon lemon juice
2 tablespoons blanched almond flour C+ 2
1 cup tapioca flour
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 tablespoons sugar
1 1/4 teaspoons salt
5 tablespoons Earth Balance vegan butter
2 eggs
1/4 almond milk or preferred milk alternative
1/4 teaspoon distilled white vinegar
1 tablespoon cinnamon

1
Preheat the oven to 375 degrees.
2
In a large bowl, combine the blackberries, 1/2 C sugar, lemon juice, and lemon zest. Here's a little trick: hold the micro-plane zester upside down to catch all the zest, then empty into bowl.
3
Butter a 9 x 11 in glass dish and pour in the blackberries.
4
Bake for 15-20 minutes, or until hot and bubbly.
5
While that is baking, mix together the almond milk and vinegar, set aside.
6
Now lets make the biscuit topping: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, xanthan gum, and sugar.
7
With a pastry cutter or fork, cut in the butter until it resembles small balls in the flour.
8
Right before the berries come out of the oven, add in the eggs and buttermilk. Combine well.
9
After you take the berries out of the oven, increase the temperature to 400 degrees.
10
Tear off little pieces of the batter and drop onto the berries until it is fully covered.
11
Slightly flatten the biscuit topping.
12
Sprinkle with cinnamon and sugar.
13
Bake for 17-23 minutes, or until the top is browned. Delicious!

405

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 32 cups frozen blackberries or 4 fresh blackberries, 1/2 tablespoon sugar + 1, for sprinkling, 1/2 zest a lemon, 1 tablespoon lemon juice, 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