This old-fashioned gluten-free cherry cobbler recipe is made with fresh, juicy cherries and a crumbly buttery biscuit topping that just melts in your mouth. It's a classic dessert that's so easy to make but will surely impress any crowd. Serve warm with vanilla ice cream for the perfect summer dessert!
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I love making refreshing fruit desserts like cobbler, especially during the hot summer months. There's nothing like a light treat to beat the heat, and some of my favorites are mango chamoy popsicles, gluten-free icebox cake, or a gluten-free fruit pizza.
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📖Why My Recipe Works
- Vanilla Cherry Flavor - I added vanilla extract to both the cherry filling and biscuit topping, which balances the tartness of the cherries and gives it a subtle sweetness without overpowering it. It results in a cobbler that's not too sweet, not too tart and allows the flavors of the cherry to shine through.
- Tender Topping- Adding buttermilk makes the cobbler topping perfectly puffy and soft, while the egg yolk makes it moist. It rises perfectly, and no one will even notice that it's gluten-free!
🧾Ingredient Notes
Cherry Filling:
- Cherries- Use fresh, canned, or frozen cherries. Make sure to remove the pit before using them.
- Cornstarch- Arrowroot powder works great too.
- Vanilla Extract- You can use almond extract for a fun twist or mix vanilla and almond together.
Cobbler Topping:
- Butter- Use unsalted butter, make sure it's cold to get the best texture. Skip adding salt if using salted butter.
- Gluten-free Flour Blend- I used Bob's Red Mill 1:1 Baking Flour. It already has xanthan gum in it, so I didn't need to add extra. If your flour blend doesn't have it, you'll need to add extra for structure.
- Buttermilk- Use any store-bought buttermilk or make your own by mixing a tablespoon of lemon with a cup of whole milk. Let it sit for a few minutes to thicken.
- Egg Yolk- Helps bind the cobbler dough together. But you can skip it if you have an egg allergy.
- Xanthan Gum- Omit if your flour blend already has it.
- Baking Powder and Baking Soda- Leavening agents for the cobbler dough. Yes, you need both.
💭 Dairy-Free Cobbler
If you're looking to make a dairy-free cherry cobbler, you can substitute the butter with vegan butter. To make the buttermilk, you can use non-dairy milk like almond or macadamia milk, along with 1 tablespoon of lemon juice and ¼ teaspoon of cream of tartar.
To make the cobbler vegan, follow the dairy-free modifications and then omit the egg yolk. It just adds extra moisture, but you can add a tablespoon of apple sauce or more nondairy milk to get the same effect.
⏲️How to Make Gluten-Free Cherry Cobbler
To prepare the topping, combine the dry ingredients together in a large bowl. Then, add the small pieces of butter and mix it in until small crumbs form. Just like making a pie crust!
In another bowl, whisk together the egg yolk, vanilla, and buttermilk. Gently add it to the flour mixture and stir until evenly combined and a thick dough forms. Let dough rest for 10 minutes.
Combine the pitted cherries and filling ingredients together in a bowl. I shared my trick for pitting cherries on Instagram. Toss until the berries are evenly coated, being careful not to crush them. Then, pour the mixture into the prepared baking dish.
Spread the dough over the top of the filling, making sure that it's mostly covered with some bits of filling showing throughout. Sprinkle sugar on top if desired.
Bake the cobbler uncovered until the cherry filling is bubbling and the top is golden brown, about 40 to 45 minutes. You can cover it loosely with aluminum foil to prevent it from getting too brown. Cool for 10 to 15 minutes before serving.
Expert Tip
For a thicker cobbler, use a smaller but deeper baking dish to get a thicker cobbler and more cherry filling with each bite.
More GF Cobbler Recipes
🌡️Storing Leftovers
To make ahead, fully bake and cool before storing in the fridge. Reheat at 300°F degrees until warmed through.
Store leftovers in an airtight container and refrigerate for 3 to 4 days. To serve warm, reheat it in the microwave for 1-2 minutes or in the oven at 300°F for 15-20 minutes or until heated through. You can also enjoy it chilled.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. And be sure to check out more seasonal gluten-free recipes.
📖 Recipe Card
Old Fashioned Gluten-Free Cherry Cobbler
Ingredients
Cherry Filling
- 5 cups fresh cherries use fresh or frozen (about 24 ounces), pitted and cut and half
- ⅓ cup granulated sugar
- 2 teaspoons vanilla extract
- 1½ tablespoons cornstarch
- ⅛ teaspoon kosher salt
Gluten-Free Cobbler Topping
- 1 ½ cups gluten free flour blend
- ¼ xanthan gum omit if your flour blend contains
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold and cubed
- ¾ cup buttermilk cold
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions
- Preheat your oven to 350 F degrees. Lightly butter or oil your baking dish.
- In a large bowl, combine the cherries and the remaining filling ingredients. Toss until the berries are evenly coated. Transfer the mixture to the prepared baking dish.5 cups fresh cherries, ⅓ cup granulated sugar, 2 teaspoons vanilla extract, 1½ tablespoons cornstarch, ⅛ teaspoon kosher salt
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using two forks (or a pastry cutter) cut in the butter until you have pea-sized crumbs.1 ½ cups gluten free flour blend, ¼ xanthan gum, ⅓ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoons unsalted butter
- Whisk together the egg yolk, vanilla, and buttermilk. Slowly add the mixture to the flour and stir with a rubber spatula until evenly combined. Rest the dough for 10 minutes.¾ cup buttermilk, 1 egg yolk, 1 teaspoon vanilla extract
- Spoon the dough all over the top of the filling. The filling should be mainly covered with some bits of filling showing through. Optional: Sprinkle extra sugar over the top.
- Bake uncovered until the fruit is bubbling and the top is golden, about 40 to 45 minutes. If it looks like it's getting too brown, cover it loosely with aluminum foil. Cool for 10 to 15 minutes before serving.
Notes
- You can swap out the vanilla in the biscuit topping for almond extract for a fun twist.
- To make ahead fully bake and cool before storing in the fright. Reheat at 300 F degrees until warmed through.
Equipment
- Baking dish
Sara says
The cobbler recipes on this site never disappoint! Another great one.