Almond Flour Blueberry Cobbler (Gluten-Free, Dairy-Free)

Perfect Summer Cobbler

A cobbler is a fruit dessert made by baking fresh or frozen fruit beneath a biscuit-like or cake-like topping. Unlike crisps and crumbles, which rely on oat-based streusels, cobblers feature a soft, tender topping that bakes directly over the fruit filling.

This almond flour blueberry cobbler creates a lightly crisp exterior while remaining soft and fluffy inside, making it an ideal gluten-free alternative to traditional cobbler recipes.

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making this almond flour blueberry cobbler are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing this summer cobbler is a matter of mixing the blueberry filling and baking it, before topping it with the cobbler dough and baking till golden.
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this summer cobbler recipe is 100% gluten-free, dairy-free and low carb. This means that even those with Celiac disease or gluten or lactose intolerances, or those on a low-carb diet can still enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour blueberry cobbler recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Blueberries: I used fresh berries, but you may also use frozen blueberries if you prefer. If using frozen berries, there’s no need to thaw them first. Simply add a little extra starch to soak up the additional moisture.
• Maple Syrup: I used maple syrup for sweetening, but you can also use honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).
• Cornstarch: As blueberries will release their juice when baking, corn starch acts as a thickener to create a jammy filling as opposed to a watery one. If you are allergic to corn, you can also use tapioca starch (tapioca flour) or arrowroot starch (arrowroot flour) in equal quantities instead.
• Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and freshly squeezed lemon juice.
• Almond Flour: For the best tender texture, I recommend using blanched almond flour (blanched almonds without their skins that are processed into a fine flour) as opposed to almond meal (processed whole almonds with the almond skins on).
• Sugar: I used white sugar, but light brown sugar, dark brown sugar, or coconut sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Baking Powder: Baking powder is the only leavening agent to help the topping dough rise, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Egg: The egg helps to bind the ingredients together, so make sure to add it in.

How to Make Almond Flour Blueberry Cobbler:

Combine Filling Ingredients & Bake: Combine the blueberries, cornstarch, maple syrup, lemon zest and lemon juice in a baking dish. Stir gently until the blueberries are evenly coated. Bake the blueberry filling for 20 minutes at 350F (175C).

Combine Almond Flour, Sugar, Salt & Baking Powder: While the blueberry filling is baking, combine the almond flour, sugar, salt, and baking powder in a large mixing bowl.

Dish by Dish Tips:

• Baking Ahead: You can bake this gluten-free blueberry cobbler with almond flour up to one day in advance, then wrap in plastic wrap and store in the refrigerator. Reheat the cobbler in the oven at 300F (150C) for 10 to 15 minutes before serving.
• To Prevent Runny Filling: Make sure to use the cornstarch (or another thickening agent such as tapioca starch or arrowroot starch) to thicken the juices, as blueberries will release a lot of juice as they bake. Using the starch will ensure you get a jammy filling as opposed to a runny one.

Gluten-Free Fruit Cobblers to Bake:

• Blackberry Cobbler (Gluten-Free, Dairy-Free)
• Peach Cobbler (Gluten-Free, Dairy-Free)
• Almond Flour Peach Cobbler (Gluten-Free, Dairy-Free)
• Pumpkin Cobbler (Gluten-Free, Dairy-Free)

Other Gluten-Free Blueberry Recipes:

• Blueberry Crisp (Gluten-Free, Dairy-Free)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Blueberry Cobbler (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

This almond flour blueberry cobbler is the perfect summer dessert, with juicy blueberries baked into a naturally sweet, jammy filling, and a tender golden brown almond flour topping. If you’re looking for a healthier blueberry cobbler that still tastes like a classic comfort dessert, this recipe delivers all the cozy flavors and textures, without the gluten or dairy.

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Ingredients

Units USM Scale 1x2x3x

For the Blueberry Filling:

• 4 cups fresh blueberries
• 3 tablespoons maple syrup
• 1 tablespoon cornstarch
• Zest of 1 lemon
• 2 tablespoons lemon juice (1/2 a medium lemon)

For the Topping:

• 2 cups blanched almond flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold dairy-free butter, grated
• 1 egg

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Instructions

1. Preheat & Grease: Preheat the oven to 350F (175C) and grease an oven-safe 9”x13” baking dish with nonstick cooking spray.
2. Combine Filling Ingredients: Combine the blueberries, cornstarch, maple syrup, lemon zest and lemon juice in the baking dish. Stir gently until the blueberries are evenly coated.
3. Bake Blueberry Filling: Bake the blueberry filling for 20 minutes.
4. Combine Almond Flour, Sugar, Salt & Baking Powder: While the blueberry filling is baking, combine the almond flour, sugar, salt, and baking powder in a large mixing bowl.
5. Add Grated Butter: Then, add the cold grated dairy-free butter and work it into the dry ingredients using your fingertips or a fork until the mixture resembles coarse crumbs.
6. Add Egg: Add the beaten egg and gently mix until the mixture comes together. Do not over-mix.
7. Gently Stir Baked Blueberry Filling: Remove the blueberries from the oven and give them a gentle stir.
8. Spoon Cobbler Topping Dough: Spoon the topping over the blueberry filling in rustic mounds, leaving some gaps for fruit to bubble through.
9. Bake Until Topping is Golden: Return to the oven and bake for an additional 25 minutes, or until the topping is golden brown.
10. Cool Before Serving: Remove from the oven and let cool for a few minutes before serving.
11. Garnish & Serve: Serve the cobbler warm with a scoop of vanilla ice cream or topped with toasted sliced almonds for extra crunch.

Notes

Blueberries: I used fresh blueberries, but you may also use frozen blueberries if you prefer.

Maple Syrup: I used maple syrup for sweetening, but you can also use honey or agave nectar. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit sweetener (a maple syrup substitute that is low glycemic index).

Cornstarch: As blueberries will release their juice when baking, corn starch acts as a thickener to create a jammy filling as opposed to a watery one. If you are allergic to corn, you can also use tapioca starch (tapioca flour) or arrowroot starch (arrowroot flour) in equal quantities instead.

Lemon Zest & Juice: For the best flavor, make sure to use freshly grated lemon zest and freshly squeezed lemon juice.

Almond Flour: For the best tender texture, I recommend using blanched almond flour (blanched almonds without their skins that are processed into a fine flour) as opposed to almond meal (processed whole almonds with the almond skins on).

Sugar: I used white sugar, but light brown sugar, dark brown sugar, or coconut sugar will also work. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Baking Powder: Baking powder is the only leavening agent to help the topping dough rise, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Egg: The egg helps to bind the ingredients together, so make sure to add it in.

• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Desserts
• Method: Baking
• Cuisine: American