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.

Clafoutis comes from the Limousin region of France. It was originally made with sweet, dark cherries. There are many recipe variations now including sour cherries, plums, apples and blackberries.

Clafoutis has a custard like texture and taste. The taste is based on the fruit you are using. For this gluten free sour cherry clafoutis you have a custard taste along with the tartness of the sour cherries. It's a fantastic combination of sweet and tart.

This gluten free sour cherry clafoutis should be stored in the refrigerator. I like to make the dessert the same day I'm serving it and serve it warm. However, you can store the clafoutis in the refrigerator for a couple of days if needed.

When the clafoutis is cold it will take on a more rubbery texture. If you are serving this dessert the next day I suggest putting the dessert back in the oven to heat it back up to warm before serving.

The clafoutis will puff up quite a bit while it's baking and hot. Once it begins to cool it will deflate. This is what is supposed to happen with this dessert.