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.
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
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.
Ingredients
Blueberry Filling
- 4 cups 525g (2 pints) fresh blueberries, rinsed
- 1/3 cup organic cane sugar
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon white rice flour
- 1/8 teaspoon salt
Almond Flour Biscuits
- 2/3 cup (135g) white rice flour
- 1/4 cup + 2 tablespoons (30g) almond flour
- 1 tablespoon organic cane sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup + 3 tablespoons unsweetened almond milk
- 1/4 cup olive oil
- organic cane sugar or coarse sugar for sprinkling
Instructions
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Preheat the oven to 400 degrees Fahrenheit. Spray a 10-inch casserole/baking dish with cooking spray.
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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.
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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.
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Add 1/2 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.
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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.
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Bake for 22-30 minutes, or until tops of biscuits start to turn a light golden brown.
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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.
Recipe Notes
Adapted from Flavor Flours' Buttery Apple Cobbler.
This sounds diviiiiine. I am loving the sound of these almond flour biscuits–going on my baking list ASAP! xo
Thank you, Kelsey!! It is such a treat!
Omgggg summer is SO the season of all crisps, crumbles, and everything in between!
It most definitely is! <3
I’ve got to get this on my summer baking list Tessa. It looks delicious! So easy too!
Incredibly easy! Dangerously so. ;)
Hi Tessa!
Just wanted to let you know the cooking time is a bit off, it took slightly longer than 1 minute ~L~o~L~! Otherwise very scrumptious
Oh my goodness – haha – that is so strange! I have fixed that display manually, thank you for letting me know. I’m glad the written recipe had the right amount in there for you! I am so glad you liked it. Thank you, Mark!
This looks amazing! Do you have any recommendations for a substitution for the rice flour? Coconut, tapioca, arrowroot? Or more almond? Can’t wait to try it. Thanks!
Hi Michelle! Thanks for your note. Although I haven’t tried it, I would recommend doing a little over a 1/3 cup cornstarch or tapioca starch and the remaining for that substitution with more almond flour. You want to have enough of a starchy flour here to ensure that it binds together. But, I’m afraid using too much of a starch could have the opposite effect. That said, you could probably also replace the rice flour with gf all-purpose. flour. If you play with it, I’d love to know how it worked for you!
This was delicious! It wasn’t necessary to bake until it was golden brown— they pretty much stayed the same color. I added 5 cups of blueberries and less sugar to make it a bit lower in carbs. Overall, it was a hit for me!
That’s wonderful! I am so glad. Thank you for your kind note!