This easy recipe for gluten free blackberry cobbler uses fresh or frozen blackberries. This is a quick and easy dessert to make from scratch. It's perfect for wild blackberries or marionberries you purchase.
I love blackberry season! Living in the Pacific Northwest we have lots of wild blackberries to pick. The season starts early in the summer with little wild blackberries ripening and then moves to the large Himalayan blackberries in late summer. It's also easy to grow Marionberries in this climate and they produce all summer long.
What I don't enjoy is the thorns on the blackberries. I've gotten better through the years of picking, but I always manage to get snagged at least once. I forget when family comes from other parts of the country and world that not everyone looks at blackberries as weeds that grow everywhere if you aren't careful.
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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Ingredients
Blackberries
Granulated Sugar
Arrowroot Powder or Cornstarch
Honey
Gluten Free Flour
Brown Rice Flour
Buttermilk
Unsalted Butter
Baking Powder
Xanthan Gum
Sea Salt
Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
In a large bowl mix the blackberries, sugar, arrowroot powder and honey. Set aside.
In the bowl of your stand mixer beat together the gluten free flour, brown rice flour, sugar, buttermilk, melted unsalted butter, baking powder, xanthan gum, 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
Frequently Asked Questions
Yes. You will need to let it cool completely before placing in the refrigerator. It will last in the refrigerator covered for a few days. Refrigerating will help the berries set and make it easier to dish up if you are just warming up a serving at a time.
I like to make my gluten free blackberry cobbler the day before. Then I store it in the refrigerator. Before serving I place the cobbler back in the oven at 250 degrees for a few minutes to heat it back up. It's delicious served warm with vanilla ice cream!
It's so easy! First for the filling in a large bowl mix the blackberries, sugar, arrowroot powder and honey. Let that stand while you make the topping.
To make the topping in a mixer place your gluten free flour, sugar, buttermilk, brown rice flour, melted butter, baking powder, xantham gum, salt and vanilla. Beat the mixture until it is combined and you have a dough. Don't over mix the dough!
Pour the blackberry mixture into a greased 2 quart baking dish and spoon the dough over top. Bake at 350 degrees for 45 minutes. Let the cobbler cool completely before storing in the refrigerator.
More Recipes You Might Enjoy
Gluten Free Canned Peach Cobbler
Gluten Free Pina Colada Cake
10 Gluten Free Chocolate Desserts
Gluten Free Pear Bundt Cake
Gluten Free Plum Cornmeal Cake
I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Blackberry Cobbler
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
This easy recipe for gluten free blackberry cobbler uses fresh or frozen blackberries. This is a quick and easy dessert to make from scratch. It's perfect for wild blackberries or marionberries you purchase.
Ingredients
Filling:
5 cups Blackberries
¼ cup Granulated Sugar
2 tablespoon Arrowroot Powder or Cornstarch
2 tablespoon Honey
Topping:
2 cups Gluten Free Flour
¼ cup Brown Rice Flour
1 cup Granulated Sugar
1 cup Buttermilk
¼ cup Unsalted Butter, melted
1 tablespoon Baking Powder
1 teaspoon Xanthan Gum
1 teaspoon Sea Salt
1 teaspoon Vanilla Extract
Instructions
Preheat your oven to 350 degrees.
In a large bowl mix the blackberries, sugar, arrowroot powder and honey. Set aside.
In the bowl of your stand mixer beat together the gluten free flour, brown rice flour, sugar, buttermilk, melted unsalted butter, baking powder, xanthan gum, 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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
