Gluten-Free Blueberry Cobbler with Almond Flour Biscuits is loaded with fresh blueberries, a hint of lemon, and topped with soft, lightly sweetened biscuits. A dairy-free and vegan cobbler recipe.
Summer comfort food comes in the form of cobblers, crisps, and crumbles. Cobblers seem to up that comfort food factor with their pillowy biscuit toppings.
This gluten-free blueberry cobbler recipe takes summer's fresh blueberries and transforms them into slightly sweet, syrupy biscuit-filled bites.
Tossed with lemon zest, lemon juice, organic cane sugar, and a touch of rice flour, the blueberry filling keeps things simple. While the filling bakes, you have the perfect amount of time to prepare and chill the almond flour biscuits.
Now here's my favorite part about those biscuits. Using almond milk and olive oil instead of cream, yogurt, or butter, the outcome is a craggy biscuit on the outside and a soft crumb on the inside.
Here are the major ingredients you will need:
- Fresh blueberries
- Organic cane sugar
- Lemon juice and zest
- Unsweetened almond milk
- White rice flour
- Olive oil
- Vanilla extract
Sprinkled with coarse sugar, each bite is reminiscent of a bakery-style blueberry muffin, with a much larger blueberry-to-bite ratio.
If you are trying to fit in all the fresh and seasonal summer comfort foods while you can, my friend Taylor has an easy vegan gluten-free strawberry rhubarb crisp that is not to be missed!
More Gluten-Free Blueberry Recipes
Gluten-Free Blueberry Cobbler with Almond Flour Biscuits
- Preheat the oven to 400 degrees Fahrenheit. Spray a 10-inch casserole/baking dish with cooking spray.
- Gently combine the blueberries, cane sugar, lemon zest, lemon juice, vanilla extract, white rice flour, and salt in the prepared casserole dish. Place dish onto a rimmed baking sheet and bake for 15 minutes. Remove from oven, carefully stir, and return to oven and bake for 15 minutes more.
- While the filling is baking, prepare the biscuits. Combine the white rice flour, almond flour, cane sugar, baking powder, and salt in a medium bowl. Whisk until ingredients are evenly incorporated.
- Add ½ cup almond milk and the olive oil to the dry ingredients. Stir for 2-3 minutes; the mixture should start to thicken. Place bowl in the refrigerator and allow to chill for at least 10 minutes or until ready to top filling.
- When the blueberry filling is ready, use a tablespoon to drop 8-10 round of biscuit dough on top of filling. This will not completely cover the blueberry filling. Using a pastry brush, use the remaining almond milk and brush the tops of the biscuits with it and then sprinkle with coarse sugar.
- Bake for 22-30 minutes, or until tops of biscuits start to turn a light golden brown.
- Cool blueberry cobbler for about 20 minutes before serving. Serve warm or at room temperature with vanilla ice cream. Keep leftovers covered in the refrigerator for 2-3 days.