Gluten-Free Blackberry Cobbler
This gluten-free cobbler recipe is loaded with summer berries. It combines a delicious blackberry filling infused with lemon and a buttery biscuit topping for the perfect summer dessert!
Servings: 8
Calories: 541kcal
Ingredients
Blackberry Filling
- 6 cups blackberries use fresh or frozen
- ⅓ cup granulated sugar
- 1 lemon zest only
- 1 Tablespoon lemon juice
- 1 Tablespoon cornstarch
- ⅛ teaspoon kosher salt
Biscuit Topping
- 1 ½ cup 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
- ½ 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 berries and the remaining filling ingredients. Toss until the berries are evenly coated. Transfer the mixture to the prepared baking dish and pat into an even layer.
- 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.
- 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.
- 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 use any blend of berries including strawberries, raspberries, and blueberries.
- To make ahead fully bake and cool before storing in the fright. Reheat at 300 F degrees until warmed through.
- See post for dairy-free substitutions.
- Leftover berry cobbler can be stored in an airtight container in the fridge for 4-5 days.
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