This Gluten-Free Blueberry Cobbler 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 are one of the easiest desserts and are sure to please.
Why You'll Love This Recipe
- Easy to prepare - Fresh blueberry filling and a no-fuss topping are easily assembled and baked in the oven.
- Perfectly imperfect - The drop biscuit dough doesn't necessitate a uniform-shaped topping.
- Simple ingredients - From the blueberry filling to the biscuit topping, this easy blueberry cobbler recipe uses simple gluten-free ingredients.
- Allergy-friendly - Not only is this gluten-free but a vegan blueberry cobbler too!
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Fresh blueberries - Fresh juicy blueberries are best in this recipe. Frozen blueberries can be substituted. If using frozen, do not thaw and follow the instructions written. Baking time may need to be a bit longer.
Almond flour - Provides a moist crumb and a buttery biscuit taste to the topping.
White rice flour and tapioca starch - Combined with the almond flour, this flour mixture helps bind and create a soft, cake-like topping. No need for a pastry cutter here.
Olive oil - The richness of olive oil enhances the flavor of the biscuits. Melted vegan butter or coconut oil can also be substituted. If using melted coconut oil, ensure that it has cooled slightly.
Unsweetened almond milk - Almond milk is used in this recipe but any dairy-free milk can be substituted.
Before you start: Rinse blueberries and pat dry. Prepare lemon zest. Spray baking dish with cooking spray. Preheat the oven to 400 degrees Fahrenheit.
Step 1: Gently combine the blueberry filling ingredients into a large mixing bowl.
Step 2: Transfer the blueberry mixture to the prepared baking dish. Place the baking 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.
Step 3: Prepare the biscuits. Combine the biscuit ingredients in a medium bowl. Whisk until ingredients are evenly incorporated.
Step 4: Add almond milk and olive oil to the dry ingredients. Stir until the mixture starts to thicken. Place bowl in the refrigerator and allow to chill for at least 10 minutes or until ready to top filling.
Step 5: Use a ¼ measuring cup to drop biscuit dough on top of the blueberries. Using a pastry brush, use the remaining almond milk, brush the tops of the biscuits with it, and then sprinkle with extra organic sugar.
Step 6: Bake for 24-26 minutes, or until the tops of the biscuits start to turn a light golden brown. Allow the gluten-free cobbler to cool for about 20 minutes before serving.
- Prepare the lemon zest, rinse the blueberries, and prepare the baking dish prior to starting.
- Chilling the biscuit dough helps in firming it up prior to dropping it onto the filling. Don't skip this step.
- Once the cobbler cools slightly, serve with a scoop of ice cream.
Yes, once the gluten-free blueberry cobbler has cooled completely, cover the baking dish with plastic wrap and store leftovers in the refrigerator for 3-4 days.
Fruit cobblers are best served warm but they are still delicious at room temperature or chilled.
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 Desserts
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Gluten-Free Blueberry Cobbler with Almond Flour Biscuits
- Preheat the oven to 400 degrees Fahrenheit. Spray an 8x8 inch baking dish with cooking spray.
- Gently combine the blueberries, cane sugar, lemon zest, lemon juice, vanilla extract, tablespoon of white rice flour, and salt in a large mixing bowl. Transfer blueberry mixture into the prepared baking dish.
- Place baking dish onto a rimmed baking sheet and bake for 15 minutes. Carefully remove from oven, 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, tapioca starch, cane sugar, baking powder, and salt in a medium bowl. Whisk until ingredients are evenly incorporated.
- Add 1 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 blueberry filling.
- When the blueberry filling is ready, use ¼ measuring cup to drop 5-8 scoops 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 sugar.
- Bake for 24-26 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 3-4 days.
- Fresh blueberries are best in this recipe. Frozen blueberries can be substituted. If using frozen, do not thaw and follow the instructions written. Baking time may need to be a bit longer.
- Melted vegan butter or coconut oil can also be substituted for olive oil. If using melted coconut oil, ensure that it has cooled slightly before adding it to the other liquids.