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+ servings
Freshly baked blueberry cobbler in a white baking dish and a scoop of blueberry cobbler in a white bowl with a vanilla scoop of ice cream.
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Gluten-Free Blueberry Cobbler with Almond Flour Biscuits

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.
Course Dessert
Cuisine American, British
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 444kcal
Author Tessa

Ingredients

Blueberry Filling

Almond Flour Biscuits

Instructions

  • 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.

Notes

Adapted from Flavor Flours' Buttery Apple Cobbler. 
  • 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.

Nutrition

Calories: 444kcal | Carbohydrates: 66g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 236mg | Potassium: 130mg | Fiber: 6g | Sugar: 23g | Vitamin A: 64IU | Vitamin C: 13mg | Calcium: 145mg | Iron: 1mg