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
- 1/4 cup Granulated Sugar
- 2 Tbsp Arrowroot Powder or Cornstarch
- 2 Tbsp Honey
Topping:
- 2 1/2 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