Gluten-Free Blackberry Cobbler

Berry cobblers are the epitome of summer. Along with tomato salads, grilled corn, and backyard burgers, of course. Fresh berries baked into a thick, gooey, sweet filling topped with a thick batter that transforms into a flaky, buttery, doughy biscuit-like crust?

I mean, I can't think of anything that sounds better than that on a summer day. Especially if it's served with a scoop of my favorite ice cream. 

This berry cobbler is just like your traditional blackberry cobbler recipe, but made gluten-free! It's made completely from scratch but requires just 20 quick minutes of prep. It's quick and easy, so incredibly tasty, and pretty much the perfect dessert.

Blackberry Filling

• Blackberries - Fresh blackberries if you can but frozen berries will work. You can use this recipe with ant mix of berries.
• Sugar - I use granulated sugar to sweeten the filling.
• Lemon - We're brightening the flavor of the filling up a little bit with both lemon zest and juice.
• Cornstarch - Thickens the fruit juices to achieve that delicious gooey texture. You can also use potato starch or arrowroot powder using a 1:1 ratio. 
• Salt - Cuts the sweetness of the fruit and sugar.

Biscuit Topping

• Flour - Use a gluten-free all-purpose flour blend of your choosing. Don't use a single gluten-free flour, such as coconut flour or tapioca flour. The texture will not be the same. 
• Xanthan Gum - This is only needed if the gluten-free flour blend you use doesn't already contain it. Check the label to make sure.
• Sugar - I use granulated sugar, but coconut sugar will work as well.
• Baking Powder and Baking Soda - Keep the biscuit topping light and fluffy.
• Butter - You'll need cold, cubed butter to create a flaky, airy texture. I recommend using unsalted so that you can control the saltiness of the topping. If all you have is salted butter, omit the salt in the recipe.
• Buttermilk -  Make sure the buttermilk is nice and cold for the perfect texture.

Make the Filling

In a bowl, mix together the berries, sugar, lemon juice, zest, cornstarch, and salt. Toss well to make sure that the berries are evenly coated in the rest of the mixture. Transfer the filling to a lightly buttered or greased baking dish, then spread it into an even layer. You can also use a cast-iron skillet for this recipe. 

Make the Topping

In a large bowl, combine the dry ingredients. After that, cut in your butter. The butter should be extremely cold. Try popping it in the freezer for 10 minutes before adding it in. 

Normally, a pastry blender would be required for this, but I find that cutting in the butter with two forks works just as well. Mix in the buttermilk and egg yolk once the crumbs are pea size. I usually combine the egg yolk and buttermilk in a measuring cup and give it a quick stir. It will be easy to incorporate into the batter.

Stir slowly until the liquid is mixed, then set aside for 10 minutes. Spoon the batter over the blackberries. The filling does not have to be completely covered. A little peak of the bright purple filling is what makes cobblers unique. 

Like with most gluten-free baking recipes, you need to let the flour hydrate properly before baking. This will prevent it from being too dry. 

Assemble and Bake

Once the dough is ready, use a spoon to scoop the dough all over the top of the berry mixture. Make sure that it is (mostly) covered. There will still likely be little bits of the fruit showing through. 

Optionally, sprinkle a little bit of sugar over the top of the batter. This isn't necessary but does give it a tasty crunch. Bake the cobbler in the oven at 350ºF until the cobbler is golden brown and the fruit filling is heated all the way through. 

For me, the bake time is usually between 40 and 45 minutes. If you notice the cobbler topping browning a little bit too much before the center is heated, cover the baking dish with foil and continue to bake. 

Before serving, let the cobbler cool for 10-15 minutes. This not only prevents you from burning your mouth, but also gives the fruit filling time to thicken up.  Top with homemade whipped cream or a big scoop of vanilla ice cream.