An easy recipe for gluten-free blueberry cobbler. Sweet blueberries with a buttery biscuit topping. This recipe also has dairy-free and vegan options.
- ▢ 4 cups blueberries (frozen or fresh)
- ▢ ¼ cup granulated sugar
- ▢ 1 tablespoon lemon juice
- ▢ 2 tablespoons corn starch
- ▢ 2 tablespoons melted butter Dairy-free use Smart Balance butter or use your favorite vegan butter.
- ▢ 1 ¼ cups gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- ▢ ¼ cup granulated sugar
- ▢ 1 ½ teaspoons gluten-free baking powder
- ▢ ¼ teaspoon salt
- ▢ ¼ teaspoon ground cinnamon
- ▢ ½ cups milk dairy-free or vegan use unsweetened almond or unsweetened coconut milk.
- ▢ 6 tablespoons butter, chilled Dairy-free use Smart Balance butter or use your favorite vegan butter.
- ▢ 1 large egg Vegan use Bob’s Red Mill gluten-free egg replacer
- ▢ 2 tablespoons granulated sugar
- Preheat oven to 425°F and spray a 2-quart baking dish with gluten-free cooking spray.
- Add the blueberries, ¼ cup sugar, lemon juice, and cornstarch to a large bowl and stir to combine.
- In a large bowl, mix together the gluten-free flour, ¼ cup sugar, baking powder, salt, and ground cinnamon. Add the cold butter and use a pastry blender or fork to cut the butter into the dry ingredients.
- In a small bowl whisk together the milk and egg. Pour the egg mixture into the flour mixture and stir until the dough comes together. The dough will be a “shaggy” and should be lumpy with the butter and thick. Do not over mix the dough or your topping will turn out flat.
- Pour the blueberries into the greased baking dish evenly. Pour the 2 tablespoons of melted butter over the blueberries.
- Using a greased ice cream scoop, drop the dough over the top of the blueberries. I had 8 dough balls. Sprinkle the top of the cobbler with the 2 tablespoons of sugar.
- Cover the cobbler with foil. Place the cobbler on the middle rack. Bake covered for 20 minutes, then uncover and bake for an additional 25-30 minutes until the topping is golden brown. Please watch your oven because all ovens are different.
- Allow the cobbler to cool for 10-15 minutes. Serve warm with whipped cream or vanilla ice cream.
- Store the leftover cobbler in an air-tight container in the refrigerator.
- Reheat the blueberry cobbler in the microwave or oven. To reheat in the oven, remove it from the refrigerator and allow it to come to room temperature. Place foil over the cobbler and bake at 350°F for about 20 minutes or until warmed through.