Easy Gluten-Free Blackberry Cobbler
This easy Gluten-Free Blackberry Cobbler is the ultimate summer dessert. Inspired by classic Southern blackberry cobbler, this gluten-free version is just as delicious as the original. Juicy blackberries are baked perfectly into a fluffy, homemade pastry crust. Ice cream is optional but recommended!
I like to think of cobblers as simplified fruit pies. These classic American summertime desserts showcase sweet fruit filling in a biscuit-like crust. Today’s cobbler recipe features blackberries baked in a no-fuss pastry dough. It’s made entirely from scratch with six essential ingredients plus blackberries.
Typically quick and easy blackberry cobbler recipes call for self-rising flour, but since we’re using gluten-free flour, you’ll also need baking powder to help the dough rise. However, these simple gluten-free modifications don’t sacrifice flavor or texture!
Since blackberry cobbler is my husband’s favorite dessert, you can rest assured that this gluten-free variation is just as delicious as a traditional blackberry cobbler recipe (if not better). Believe me, if my husband could tell the difference between the two, he’d tell me.
This gluten-free blackberry cobbler is delightful served a la mode with vanilla ice cream, frozen yogurt, or strawberry ice cream, and if you love blackberries, don’t miss this blackberry compote or this berry crisp. But first, let’s make a blackberry cobbler from scratch.
Why You’ll Love This Recipe
- Easy and delicious way to use an abundance of fresh summer blackberries.
- Made with a gluten-free topping, but tastes like a traditional Southern fruit cobbler.
- It’s easy! Cobblers are great recipes that utilize simple ingredients for baking beginners.
- It’s the perfect dessert for summer get-togethers (no one needs to know it’s gluten-free!).
Ingredients You’ll Need
- Gluten-free all-purpose flour – I’ve had plenty of success baking with King Arthur gluten-free all-purpose flour. You can also use Bob’s Red Mill, Pamela’s, or Pilsbury’s gluten-free all-purpose flour.
- Baking powder + salt – This duo plays a role in supporting the dough, so it rises into a soft but stable pie crust. Additionally, salt makes everything sweet taste just a bit sweeter.
- Sugar – To sweeten. Granulated sugar is best, but you can also use caster sugar, coconut sugar, or light brown sugar.
- Whole milk – Moistens the dry dough ingredients to create a tender crust with golden, lightly crisped edges.
- Butter – Melted and slightly cooled butter adds moisture, flavor, and color to the cobbler crust dough.
- Blackberries – This wouldn’t be a blackberry cobbler without them! Look for fresh berries that are plump and deep purple. If fresh blackberries aren’t in season, use thawed frozen blackberries blotted completely dry with paper towels. However, fresh sweet berries are always best.
How To Make a Gluten-Free Blackberry Cobbler
Step 1: Prepare for baking. Preheat your oven to 350F. Place fresh blackberries in a colander and rinse thoroughly under cool water. Set aside to dry. Melt butter in a small saucepan or microwave-safe dish.
Step 2: Make cobbler crust dough. Add gluten-free flour, baking powder, and salt to a large bowl and whisk to combine. Then, add the sugar and milk and stir well. Finally, add the slightly cooled melted butter and whisk until a dough forms.
Step 3: Assemble the cobbler. Spread the dough into a greased casserole pan and spoon a layer of blackberries over the top, but do not stir.
Step 3: Sprinkle with sugar, bake and serve. Sprinkle the top with the reserved sugar, then transfer to your preheated oven and bake until golden brown and bubbling (about 40-45 minutes). Let cool for at least 10 minutes. Enjoy warm with a scoop of vanilla ice cream or room temperature.
Recipe Tips
- To set yourself up for success, measure gluten-free flour precisely. If you don’t have a kitchen scale, spoon the flour into a dry measuring cup and level off any excess.
- Let the butter cool slightly before mixing it into the dough. Otherwise, the heat may begin cooking the dough elements and throw off the texture.
- Be careful not to overmix! Otherwise, your cobbler crust may turn out chewy instead of soft and fluffy.
Variations
There are so many different ways to make this delicious dessert!
Fruit add-ins:
- Peach blackberry cobbler – Peaches and blackberries taste lovely together. Feel free to bake chopped beaches into the crust as well.
- Cherry blackberry cobbler – Cherries also go great with blackberries and are in season during summer.
Flavor enhancements:
- Elevate flavor by adding lemon juice, zest, almond, or vanilla extract to the dough mixture.
- As for spices, cinnamon, clove, ginger, and mint pair will sweet and tart blackberries.
Dairy-free cobbler:
- Swap out the butter for your favorite vegan buttery spread or coconut oil.
- Instead of cow’s milk, use soy, almond, oat, or coconut milk.
Storing & Freezing
Storing: Let your blackberry cobbler cool, cover the dish, and keep it in the fridge for 2-3 days.
Freezing: If you plan to freeze your cobbler, you can freeze the whole cobbler directly in a freezer-safe disposable pan for easy reheating and clean-up. Before freezing, let cool completely, then wrap in a couple of layers of foil. Store in the freezer for 2-3 months.
Reheating: If frozen, let your cobbler thaw in the fridge overnight, then bake at 350F until hot (25-30 minutes).
Recipe FAQ
A runny cobbler is most likely due to an excess of juicy berries.
To make a gooey but never runny cobbler, you must first bake it for an adequate length of time, allowing the excess blackberry juices to cook out. Then, once baked and bubbly, let the cobbler rest, giving the juices time to set and thicken.
Yes. I’ve made it with all-purpose and gluten-free flour with equally delicious results.
Summer Berry Recipes You’ll Love
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Gluten-Free Blackberry Cobbler
Ingredients
- 2 cups fresh blackberries I use 2 heaping cups
- 1/2 stick butter
- 1 cup all-purpose gluten-free flour I use and recommend King Arthur brand for best results
- 1 tbsp baking powder
- 1/8 tsp salt
- 1 cup sugar divided
- 1 cup whole milk
Instructions
- Preheat oven to 350 degrees.
- Wash fresh blackberries by rinsing several times in cool water and set aside.
- Melt butter in a saucepan or microwave-safe dish and set aside to cool slightly.
- Whisk together flour, baking powder, and salt. Reserve 2 tbsp of sugar (from the cup of sugar) for sprinkling on top.
- Add the remaining sugar and milk to the flour mixture and stir until combined.
- Whisk the melted butter into the batter and pour into a 1.5 to 2-quart casserole dish sprayed with cooking oil spray.
- Spoon blackberries evenly over batter, but do not stir. Sprinkle with reserved sugar.
- Bake in the oven at 350 degrees for 40-45 minutes or until golden brown and bubbling.
Notes
- To set yourself up for success, measure gluten-free flour precisely. If you don’t have a kitchen scale, spoon the flour into a dry measuring cup and level off any excess.
- Let the butter cool slightly before mixing it into the dough. Otherwise, the heat may begin cooking the dough elements and throw off the texture.
- Be careful not to overmix! Otherwise, your cobbler crust may turn out chewy instead of soft and fluffy.
- Add a tsp of fresh lemon zest (or orange) to the batter for a flavor boost
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Dude. Amee. This looks AWESOME! Thank you for sharing!!!
This looks delish!! Thanks for the follow:)
This looks fabulous! It looks like we both had berry cobbler on the brain in the last few weeks! I have made SO many berry dishes that I am almost sick of them….almost, but not quite!