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.