This easy gluten free blackberry cobbler is the summer dessert you are going to want to make every single year when blackberries are at their peak. Sweet and juicy blackberries are tossed with sugar, honey, and arrowroot powder and topped with a tender buttery gluten free biscuit topping that bakes up perfectly golden and gorgeous in just 45 minutes. It works beautifully with fresh wild blackberries, marionberries, and store bought blackberries alike, and because it also works with frozen blackberries you can make this gluten free cobbler any time of year.
This is the kind of simple and satisfying from scratch gluten free dessert that looks impressive on any table but could not be easier to pull together.
Living in the Pacific Northwest means we are surrounded by wild blackberries every summer and this gluten free blackberry cobbler is one of my favorite ways to use them up. There is something incredibly satisfying about going out and picking wild blackberries and then turning them into the most delicious homemade cobbler the same day.
The sweet bubbly blackberry filling paired with the golden gluten free biscuit topping is an absolutely perfect combination and it is even better served warm with a generous scoop of vanilla ice cream melting right over the top.
Whether you are using fresh picked wild blackberries, homegrown marionberries, or a bag of frozen blackberries from the freezer this is the gluten free summer dessert recipe you will make again and again every blackberry season.
If you are looking for more blackberry recipes you might also enjoy my Homemade Blackberry Lemonade or my Gluten Free Blackberry Oat Muffins.
All of my gluten free desserts can be found here: Gluten Free Desserts
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Instructions
Preheat your oven to 350 degrees.
In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.
In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.
Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.
Bake at 350 degrees for 45 minutes or until the topping is golden brown.
Let cool completely and then store covered in your refrigerator for up to a five days.
Supplies
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Gluten Free Blackberry Cobbler
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This easy gluten free blackberry cobbler is made with fresh or frozen blackberries and a simple from scratch biscuit topping that bakes up perfectly golden in just 45 minutes! Sweet juicy blackberries bubble under a tender and buttery gluten free cobbler topping for the most satisfying summer dessert. Perfect for wild blackberries, marionberries, and store bought blackberries alike!
Ingredients
Filling:
- 5 cups Blackberries
- ¼ cup Granulated Sugar
- 2 Tbsp Arrowroot Powder or Cornstarch
- 2 Tbsp Honey
Topping:
- 2 ½ cups Gluten Free Flour
- 3 tsp Baking Powder
- 1 tsp Sea Salt
- 1 cup Granulated Sugar
- 1 cup Buttermilk
- 2 large Eggs
- 1 tsp Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
In a large bowl mix the blackberries, sugar, arrowroot powder or cornstarch and honey. Set aside.
In the bowl of your stand mixer beat together the gluten free flour, sugar, buttermilk, eggs, baking powder, salt and vanilla extract. Blend just until all ingredients are combined. Don't over mix the dough.
Pour the blackberry mixture into a greased 2 quart baking dish. Dollop spoon fulls of dough onto the blackberry mixture.
Bake at 350 degrees for 45 minutes or until the topping is golden brown.
Let cool completely and then store covered in your refrigerator for up to a five days.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
If you make this Gluten Free Blackberry Cobbler I would love to hear what you think! Leave a star rating and a comment below and let me know what kind of blackberries you used.
Don't forget to save this recipe to your Pinterest boards so you can find it again all blackberry season long!
Storage
Store leftover gluten free blackberry cobbler covered tightly or in an airtight container in the refrigerator for up to 5 days. The cobbler is actually wonderful made the day before serving as the blackberry filling has time to set up and thicken beautifully overnight in the refrigerator making it much easier to dish up into individual servings. To reheat the whole cobbler place it uncovered in a 250 degree oven for about 15 to 20 minutes until warmed through. To reheat individual portions warm in the microwave for 30 to 45 seconds. Serve warm with a generous scoop of vanilla ice cream for the most delicious summer dessert experience. This cobbler is not ideal for freezing as the biscuit topping can become soggy and the blackberry filling can get watery once thawed.
Top Tip
Do not over mix the cobbler topping batter once all of the ingredients are combined. Over mixing develops the starches in the gluten free flour and results in a tough and dense topping rather than the light and tender biscuit like cobbler topping you are going for.
Mix just until everything is incorporated and the batter is evenly combined then stop immediately. The batter will be thick and that is exactly what you want. When you dollop the topping over the blackberry filling use a large spoon and drop generous spoonfuls evenly across the surface without spreading or pressing them down. The topping will spread and puff up beautifully in the oven on its own and give you that gorgeous rustic cobbler look every single time.
Frequently Asked Questions
Yes! Frozen blackberries work beautifully in this gluten free blackberry cobbler and are a great option for making this dessert year round when fresh blackberries are not in season. There is no need to thaw the blackberries before using them. Simply add them frozen directly to the bowl with the sugar, honey, and arrowroot powder and toss to combine. Keep in mind that frozen blackberries will release more liquid than fresh as they bake so the filling may be slightly more juicy but just as delicious. The arrowroot powder or cornstarch in the filling helps thicken those juices into a beautiful glossy sauce.
Absolutely! This gluten free cobbler recipe works beautifully with a wide variety of berries and stone fruits. Blueberries, marionberries, boysenberries, and mixed berries are all wonderful substitutes or additions to the blackberry filling. You can also combine blackberries with peaches for a classic summer combination that is absolutely incredible. Just use the same total amount of fruit called for in the recipe and follow the instructions exactly as written.
A cobbler and a crisp are both fruit desserts with a topping but they are quite different. A cobbler has a thick biscuit or cake like topping that is dolloped over the fruit filling and bakes up soft and tender with golden edges. A crisp has an oat and butter crumble topping that bakes up crunchy and golden. This gluten free blackberry cobbler uses a buttermilk biscuit style topping that is soft and tender on the inside with slightly golden edges for the classic cobbler texture everyone loves.
Yes! If you do not have buttermilk on hand you can make a simple buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to one cup of regular milk and letting it sit for five minutes until it curdles slightly. This homemade buttermilk substitute works perfectly in this cobbler topping and gives you the same tender and slightly tangy biscuit texture as real buttermilk.
The cobbler is done when the biscuit topping is golden brown on top and the blackberry filling is bubbling up around the edges of the baking dish. The topping should feel set and firm to a light touch rather than wet or jiggly in the center. If the topping is browning too quickly before the filling is bubbling you can loosely tent the baking dish with foil and continue baking until the filling is hot and bubbly all the way through. Always let the cobbler cool for at least 15 to 20 minutes before serving so the filling has time to thicken slightly.
Yes! This cobbler is actually wonderful made the day before you plan to serve it. Bake it completely, let it cool to room temperature, then cover and refrigerate overnight. The blackberry filling sets up beautifully overnight and the flavors deepen and meld together for an even more delicious cobbler the next day. Reheat the whole cobbler uncovered in a 250 degree oven for 15 to 20 minutes before serving or warm individual portions in the microwave for 30 to 45 seconds. Serve warm with vanilla ice cream for the most perfect summer dessert.
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