Gluten-free blackberry cobbler uses fresh blackberries and slices of peaches warmed beneath a layer of warm and gooey cookie-like dough. And the best part? It doesn’t taste gluten-free in the slightest!
So my sweet mother and I decided to try our hands at making a blackberry cobbler that not only was gluten-free and safe for me to eat, but a blackberry cobbler that was incredible to eat too.
I’m not going to lie to you… it didn’t take us long to figure this recipe out. Let me tell you a bit more about our gluten-free version…
Gluten-Free Blackberry Cobbler tips:
- I have tried my hand at a lot of different flours for this recipe. My current favorites to use is either Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or their Paleo Baking Flour.
- I like to sprinkle a dusting of extra sugar on the top of the dough just before I slide it into the oven to bake. That way the dough comes out warm and gooey with an extra added sugar crust on the very top just like sugar cookies do!
- I have also made this cobbler and substituted the peaches for other berries and it still tasted like sweet doughy berry perfection. Try raspberries, strawberries, or even apples instead.
- The directions say to use a square baking pan but I have also experimented with different ways to bake this blackberry cobbler up. Mix it up by putting the cobbler in multiple cute ramekins, a simple pie plate, or I’ve even baked them in oven-safe soup bowls for more individualized or shareable portions. If you choose to bake the cobbler in multiple smaller oven-safe containers I would suggest you watch how much dough is placed on the top (especially in those little ramekins!) because the dough does expand when it bakes and I’ve had it bubbling over the sides and make a mess during my experimenting phases of this recipe design.
How to make this gluten-free blackberry cobbler?
This cobbler recipe is pretty stinking simple. You will want to preheat your oven to 325 degrees and grease up whichever oven-safe dish you are putting the cobbler into. In a larger bowl combine peach slices, blackberries, the cornstarch, and 1/2 cup of the sugar and combine until the fruit is evenly covered in the cornstarch and sugar.
In a second bowl, combine the flour, the other 1/2 cup of the granulated sugar, brown sugar, salt, and baking powder. Then add in the cubed cold butter and mix until the mixture has a crumbly consistency. Stir in the heavy cream at the very end. This will make it much less crumbly and more of a dough-like consistency.
Drop the batter by spoonfuls on top of the fruit mix that will lie in the bottom of your greased baking dish. I like to sprinkle a little extra granulated sugar on top of the batter just before it goes into the oven for a little bit of sweet crunch on the very top!
Bake the cobbler for 40-50 minutes or until the top is a warm golden brown and the fruit juices are bubbling along the sides of the dish. Then allow it to cool for 5-10 minutes before enjoying!
How to serve Gluten-Free Blackberry Cobbler:
- Serve it warm with your favorite Peaches & Cream ice cream
- Drizzle your cobbler with honey
- Chilled in the fridge. It’s delicious!
Want other blackberry recipes?
Blackberries are one of the best superfoods! Try one of these:
- 4 cups of sliced peaches, about 1.5 -2 pounds fresh peaches
- 2 cups blackberries
- 1.5 cups all-purpose flour, I used Gluten-Free
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 6 tablespoons cold unsalted butter cut into small cubes
- 3/4 cup heavy cream
- ice cream is optional but highly recommended!
- Preheat your oven to 325 degrees and grease up a square 9 inch pan.
- In a large bowl, combine the sliced peaches, blackberries, cornstarch and 1/2 cup of the granulated sugar.
- In a second bowl, combine the flour, 1/2 cup granulated sugar, brown sugar, salt, and baking powder. Then add in the cubed cold butter and mix until the mixture has a crumbly consistency. Stir in the heavy cream last
- Spread the bowl of the fruit mixture into the bottom of the greased pan.
- Drop the batter by spoonfuls on top of the fruit mix. (I like to sprinkle some granulated sugar on top of the batter just before it goes into the oven!)
- Bake for 40-50 minutes, or until golden on top and bubbling fruit juice is seen along the sides of the pan.
- Let sit for 5-10 minutes and then enjoy with your favorite ice cream! Enjoy it messy!
Nutrition Information:Yield: 9 Serving Size: 9 Servings
Amount Per Serving:Calories: 453 Total Fat: 17g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 49mg Sodium: 189mg Carbohydrates: 73g Net Carbohydrates: 0g Fiber: 5g Sugar: 52g Sugar Alcohols: 0g Protein: 5g