This easy gluten-free blackberry cobbler is the perfect summer dessert – a bed of sweet, juicy blackberries topped with crumbly batter baked till golden brown and crunchy. Totally dairy-free and vegan too.
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- Blackberry Cobbler – Perfect Summertime Dessert
- Is Blackberry Cobbler Gluten-Free?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Blackberry Cobbler (Step by Step):
- 10. Let Stand to Thicken
- Dish by Dish Tips/Tricks
- Recipe FAQs:
- Other Berry Desserts You’ll Enjoy
- Gluten-Free Sweet Treats to Indulge In:
- Gluten-Free Blackberry Cobbler (Vegan)
Blackberry Cobbler – Perfect Summertime Dessert
When the sun is baking everything in sight, the heat of summer relentless in its height, and the days are long and bright, that’s when we know that blackberry season has started
Blackberries begin to ripen in July and August, lasting till late September (or sometimes until early-October), and when you see them at the farmer’s market or in the grocery stores, make sure you pick up a few packets of these delicious black beauties!
You can definitely eat them straight on their own.
But… if you don’t mind switching on the oven despite the heat (as long as the aircon works), you can make blackberry scones, blackberry muffins, blackberry crips, or this delicious blackberry cobbler that we’re about to dig right into!
Is Blackberry Cobbler Gluten-Free?
A traditional blackberry cobbler recipe usually uses wheat flour (which contains gluten) to make the cobbler topping, so most blackberry cobbler recipes are not safe for Celiacs or those with gluten intolerances or allergies.
However, today we’re making a this gluten-free version, in which we replace wheat flour with a gluten-free flour blend, and using dairy-free butter instead.
Why This Recipe Works:
- Simple Ingredients: The ingredients you’ll need for this easy blackberry cobbler recipe are easily accessible at the local grocery store (nothing fancy required)!
- Easy to Make: Preparing this blackberry dessert comes together quickly. All you need is just 15 minutes of hands-on time, then let the oven do the rest of the work!
- Amazing Texture: With sweet juicy berries on the bottom covered with a crunch topping, this gluten-free berry dessert is soon to be a favorite!
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this healthy blackberry cobbler is 100% gluten-free, dairy-free and vegan. This means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free blackberry cobbler recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Blackberries: I like using fresh blackberries when I have access to them in the summer, but you may also use frozen blackberries if that’s what you have. Alternatively, if you wish to make another type of gluten-free berry cobbler, you may use other types of berries instead (such as strawberries, blueberries, raspberries, or a mix of them all).
- Lemon Juice: For best flavor, make sure to use freshly squeezed lemon juice. However, if you don’t have fresh lemon juice, you may also use bottled lemon juice instead.
- White Sugar: I used white sugar, but you may also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Corn Starch: Corn starch (NOT the same as corn flour) works as a binding agent and to create a syrup with the lemon juice to make the blackberry filling rich and syrupy. Alternatively, if you don’t have corn starch, go ahead and use tapioca starch (also known as tapioca flour) or arrowroot starch (also known as arrowroot powder) instead.
- Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour).
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.
- Baking Powder: Baking powder is the only leavening agent in this recipe, so 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 unsalted dairy-free butter (vegan butter) to keep this easy dessert dairy-free and vegan. Alternatively, you may also use coconut oil (I prefer using refined coconut oil which has a more neutral flavor instead of extra virgin coconut oil which has a stronger coconut smell and taste).
- Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla or don’t have it on hand, feel free to leave it out instead.
- Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
How to Make Gluten-Free Blackberry Cobbler (Step by Step):
1. Preheat and Grease
Preheat oven to 350°F and grease a 8″x 8″casserole dish or 7″x12” casserole dish with nonstick cooking spray.
Alternatively, you may also use a cast iron skillet instead.
2. Prepare Blackberry Filling
Combine the fresh blackberries and lemon juice in a large bowl. Sprinkle the white sugar and corn starch over the blackberry mixture and toss until the berries are evenly coated.
3. Transfer Blackberry Filling to Baking Dish
Transfer the blackberries to the prepared casserole dish and spread them out in an even layer.
4. Whisk Dry Ingredients
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using) white sugar, baking powder and salt.
5. Add Wet Ingredients to Form Dough
Melt butter then add the melted dairy-free butter and vanilla extract to the flour mixture and mix until it forms a cookie dough-like thick batter.
6. Cover Blackberries with Cobbler Topping
Use your fingers to crumble the topping mixture over the blackberries.
7. Bake Until Golden
Bake the cobbler for 30 minutes until it is golden on top.
8. Sprinkle Brown Sugar on Top
Sprinkle the brown sugar on top of this gluten-free cobbler.
9. Broil Until Crunchy
Turn on the oven to broil (or 475°F) and cook another 2 minutes until golden and crunchy.
10. Let Stand to Thicken
Let the baked gluten-free blackberry cobbler stand for about 15-20 minutes to allow the blackberry sauce to thicken before serving.
11. Serve and Enjoy
Serve this gluten free blackberry cobbler with a scoop of vanilla ice cream (or your favorite ice cream) and enjoy!
Dish by Dish Tips/Tricks
- Fresh or Frozen Blackberries: I like using fresh berries when I have access to them in the summer, but you may also use frozen blackberries if that’s what you have.
- Other Types of Berries: Alternatively, if you wish to make another type of gluten-free berry cobbler, you may use other types of berries instead (such as strawberries, blueberries, raspberries, or a mix of them all).
- Swap Berries for Other Fruits: Make your favorite fruit cobbler by swapping out the berries with peaches, apricots, pears, etc.
Recipe FAQs:
To store, cover the gf blackberry cobbler with plastic wrap or aluminum foil, or place it in an airtight container and store in the refrigerator for up to 4 days.
To freeze, place the cobbler in a freezer-safe container and freezer for up to 2 months. Let cobbler thaw completely overnight in the refrigerator before reheating and eating.
Other Berry Desserts You’ll Enjoy
- Blackberry Scones (Gluten-Free, Dairy-Free)
- Raspberry Muffins (Gluten-Free, Dairy-Free)
- Blueberry Pie (Gluten-Free, Dairy-Free)
- Easy Berry Crisp (Gluten-Free, Vegan)
- Mixed Berry Jam (Gluten-Free, Vegan)
- Easy Berry Crumble (Gluten-Free, Vegan)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
Gluten-Free Sweet Treats to Indulge In:
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!
PrintGluten-Free Blackberry Cobbler (Vegan)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This easy gluten-free blackberry cobbler is perfect for a summer dessert – a bed of sweet, juicy blackberries topped with crumbly batter baked till golden brown and crunchy. Totally dairy-free and vegan too.
Ingredients
FOR THE BLACKBERRY FILLING:
- 4 cups fresh blackberries
- 2 tablespoons lemon juice
- 3 tablespoons white sugar
- 1 1/2 tablespoons corn starch
FOR THE COBBLER TOPPING:
- 3/4 cup gluten-free all-purpose flour
- 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 1/2 cup white sugar
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons unsalted dairy-free butter, melted
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons brown sugar, for topping
- Dairy-free vanilla ice cream, for serving (optional)
Instructions
- Preheat and Grease: Preheat oven to 350°F and grease a 8″x 8″casserole dish or 7″x12” casserole dish with nonstick cooking spray.
- Prepare Blackberry Filling: Combine the fresh blackberries and lemon juice. Sprinkle the white sugar and corn starch over the blackberry mixture and toss until the berries are evenly coated.
- Transfer Blackberry Filling to Baking Dish: Transfer the blackberries to the prepared casserole dish and spread them out in an even layer.
- Whisk Dry Ingredients: In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum (if using), white sugar, baking powder and salt.
- Add Wet Ingredients to Form Dough: Add the melted dairy-free butter and vanilla to the flour mixture and mix until it forms a cookie dough-like batter.
- Cover Blackberries with Cobbler Topping: Use your fingers to crumble the topping mixture over the blackberries.
- Bake Until Golden: Bake the cobbler for 30 minutes until it is golden on top.
- Sprinkle Brown Sugar: Sprinkle the brown sugar on top, turn on the oven to broil (or 475°F) and cook another 2 minutes until golden and crunchy.
- Let Stand to Thicken: Let the baked gluten-free blackberry cobbler stand for about 15-20 minutes to allow the sauce to thicken before serving.
- Serve and Enjoy: Serve the blackberry cobbler with a scoop of vanilla ice cream and enjoy!
Notes
Blackberries: I like using fresh blackberries when I have access to them in the summer, but you may also use frozen blackberries if that’s what you have. Alternatively, if you wish to make another type of gluten-free berry cobbler, you may use other types of berries instead (such as strawberries, blueberries, raspberries, or a mix of them all).
Lemon Juice: For best flavor, make sure to use freshly squeezed lemon juice. However, if you don’t have fresh lemon juice, you may also use bottled lemon juice instead.
White Sugar: I used white sugar, but you may also use cane sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Corn Starch: Corn starch (NOT the same as corn flour) works as a binding agent and to create a syrup with the lemon juice to make the blackberry filling rich and syrupy. Alternatively, if you don’t have corn starch, go ahead and use tapioca starch or arrowroot starch instead.
Gluten-Free All-Purpose Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using gluten-free flour blends with heavier flours (such as garbanzo bean flour).
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to include it in.
Baking Powder: Baking powder is the only leavening agent in this recipe, so 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 unsalted dairy-free butter to keep this recipe dairy-free and vegan. Alternatively, you may also use coconut oil (I prefer using refined coconut oil which has a more neutral flavor instead of extra virgin coconut oil which has a stronger coconut smell and taste).
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. However, if you’re not keen on vanilla or don’t have it on hand, feel free to leave it out instead.
Brown Sugar: I used light brown sugar, but you may also use dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Storing/Freezing: To store, cover the gf blackberry cobbler with plastic wrap or aluminum foil, or place it in an airtight container and store in the refrigerator for up to 4 days. To freeze, place the cobbler in a freezer-safe container and freezer for up to 2 months. Let cobbler thaw completely overnight in the refrigerator before reheating and eating.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
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