Gluten Free Blueberry Cobbler is bursting with gourmet summer flavor and is one bowl easy! The biscuit topping is so light and fluffy.
Summer cobbler is always a favorite, but this gluten free blueberry cobbler has a few extra ingredients to level up the flavors! Lemon zest adds complexity to the blueberry filling while almond extract and cinnamon add gourmet warmth to the biscuit topping.
The stewed berries are saucy the biscuits are golden and fluffy. This is summer desert perfected!
Reasons to love this recipe!
- An easy one bowl recipe that’s bursting with summer fruit!
- Made with one flour – oat. No blends here! And you can easily make it at home with a blender and some rolled oats.
- Gluten free and vegan-optional.
Ingredients and Substitutions:
- Blueberries – fresh or frozen are both great!
- Lemon juice and lemon zest – they add great complexity to the blueberry filling.
- Sugar – just a touch to bring out the sweetness in the berries. Organic cane sugar, granulated sugar, and even coconut sugar work well.
- Oat flour – purchase at your local health food store or grind your own from rolled oats. More instructions on this below :)
- Baking powder – for a light and fluffy topping.
- Cinnamon – just a touch will bring the flavors together.
- Cold butter – I used Miyoko’s vegan butter. You can also use homemade vegan butter or regular butter.
- Vanilla and almond extract – these add depth of flavor and take the crisp to the next level!
- Boiling water
How to make gluten free blueberry cobbler:
Blueberries: Add the blueberries, lemon zest and juice, sugar and oat flour right into the baking dish. Mix well.
Topping: Whisk together the oat flour, suger, baking powder and cinnamon. Add in the butter and use a pastry cutter or two forks to cut it into the flour mixture. Stir in the boiling water, vanilla and almond extracts.
Bake: Dollop the topping over the blueberries, covering as evenly as possible. Sprinkle with sugar and bake until golden brown and bubbly.
Leftovers?
Leave any leftovers in the baking dish and cover with plastic wrap. Store in the fridge for up to 3 days, but the sooner you eat it the better it will taste.
To reheat, remove the plastic wrap and place in a 350 degree oven for 10 minutes or until warmed through. Alternately, you can microwave for 1 minute or until warm.
Can I make it with fresh or frozen berries?
Both fresh and frozen berries work in this recipe. I tend to use frozen, since they are always in my freezer, but fresh blueberries, especially when they are in season, are delicious!
Can I use other berries?!
Absolutely! Substitute other berries in equal amounts. Strawberries, blackberries, raspberries, cherries, etc.!
Oat flour 101
Oat flour is the key ingredient in our cobbler topping. This gluten free flour gives the topping an incredible fluffy texture and great flavor.
Oat flour is readily available in grocery stores, especially health food stores. If you can’t find it locally, add rolled oats to your food processor or blender and process until a the oats become a fine powder aka homemade oat flour.
If needed, be sure that your oat flour/oats are certified gluten free.
More berry recipes to love!
- Iced Strawberry Matcha Latte
- Acai Berry Smoothie Bowl
- Easy Balsamic Strawberries (then use them in this Strawberry Bruschetta!)
- Gluten Free Cherry Pie Bars
- No Bake Triple Berry Tarts
Gluten Free Blueberry Cobbler
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Gluten Free Blueberry Cobbler is bursting with gourmet summer flavor and is one bowl easy! The biscuit topping is so light and fluffy.
Ingredients
Blueberry filling:
- 6 cups (32oz) blueberries
- 1 tablespoon plus 1 teaspoon lemon juice
- ¼ cup sugar
- 2 teaspoons lemon zest
- 2 tablespoons oat flour
Biscuit topping:
- 3 cups oat flour
- 1 cup sugar, plus more for topping
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- ½ cup butter, cold, cut into ¼ inch cubes
- ¼ cup boiling water
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
Preheat the oven to 375 degrees. Grab a 9×13 inch baking dish.
For the filling, add the blueberries, lemon zest and juice, sugar, and oat flour right into the baking dish. Mix well.
For the topping, whisk together the oat flour, sugar, baking powder and cinnamon. Add in the butter and use a pastry cutter or two forks to cut it into the flour mixture. Once it resembles course crumbs, stir in the boiling water, vanilla and almond extracts.
Dollop the topping over the blueberries, covering as evenly as possible. Sprinkle with an even layer of sugar, using about 1 ½ tablespoons, and bake for 45-55 minutes until golden brown and bubbly.
Notes
Blueberries: fresh or frozen both work!
Leftovers: Leave any leftovers in the baking dish and cover with plastic wrap. Store in the fridge for up to 3 days, but the sooner you eat it the better it will taste. To reheat, remove the plastic wrap and place in a 350 degree oven for 10 minutes or until warmed through. Alternately, you can microwave for 1 minute or until warm.
Nutrition
- Serving Size: 1/10th recipe
- Calories: 345
- Sugar: 36g
- Sodium: 99mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: oat flour, lemon zest, vanilla, sugar, berry, Summer, easy, one bowl,
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