Gluten-Free Blackberry Cobbler
Published
There’s just something about a warm fruit cobbler that makes summer feel complete. This gluten-free blackberry cobbler is one of my favorite ways to use up fresh berries—or raid my freezer for a last-minute treat. The batter is simple, sweet, and made with pantry staples I always have on hand. I love the way the juicy blackberries bring that perfect balance of sweet and tart, tucked under a golden, crispy edge with a soft, fluffy top. It’s pure comfort in every bite, especially when you serve it warm with a scoop of cold vanilla ice cream.
We love a cobbler in this house—the fluffy, tender topping paired with jammy fruit is such a good combo. I’ve been more of a pie person in the past, but I’ve come to appreciate how easy it is to throw a cobbler together, and I love that every bite has a bit of both topping and fruit. Plus, you can use whatever fruit you have on hand. A classic gluten-free peach cobbler is always a winner, and I’ll never say no to a gluten-free blueberry cobbler either. But blackberries really do it for me. They’re naturally more tart than other fruits, which balances the sweetness of the cobbler in the best way. You can also use fresh or frozen berries here, and it’s easy to adjust the sugar to suit your taste. This is the dessert for your summer gatherings or weekend cravings.
Gluten-Free Blackberry Cobbler
Equipment
- 1 8×8 or 9×9 baking dish
Ingredients
- 3 cups
fresh or frozen blackberries
- ¼ cup sugar
- 3 tbsp water
- 1 tbsp lemon juice
- 6 tbsp butter
- 1 cup gluten-free all-purpose flour blend, 1:1 flour. I like Pillsbury's Gluten-Free all-purpose flour.
- 1 cup sugar
- 2 tsp baking powder, aluminum free
- ¼ tsp salt
- 1 cup milk
Instructions
- Preheat oven to 350°F (177°C).
- In a medium bowl, combine the blackberries, ¼ cup sugar, water, and lemon juice. Stir gently to coat. Set aside.
- Place the butter in an 8×8-inch baking dish or pie dish and place in the oven to melt. Watch the butter so that it doesn’t burn.
- In a separate bowl, whisk together gluten-free flour, 1 cup sugar, baking powder, salt, and milk. Stir to combine.
- Remove the baking pan with the melted butter from the oven and pour the batter on top of the butter without stirring.
- Pour the berries mixture on top without stirring. The berries will sink to the bottom during baking.
- Bake for 45–50 minutes, until the topping is golden and the filling is bubbling. Cover loosely after 25 minutes to prevent heavy browning if necessary.
- Let cool slightly before serving. Enjoy warm with a scoop of ice cream if desired!
Notes
- For a less sweet cobbler, use 2 tablespoons sugar in the berries and ¾ cup in the batter.
- Avoid single flours like almond or coconut—they’ll throw off the texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Blackberry Cobbler Step by Step
Gather the Ingredients: Gather all the ingredients together and preheat the oven to 350°F.
Prepare the berries: In a medium bowl, toss together 3 cups of fresh or frozen blackberries, 1/4 cup of sugar, 3 tbsp of water, and 1 tbsp of lemon juice. Stir gently to coat the berries, then set the mixture aside.
Melt the butter: Place 6 tbsp of butter in an 8×8-inch baking dish or pie dish. Put the dish in the oven for a few minutes, just until the butter is melted. Keep an eye on it so it doesn’t brown or burn.
Mix the batter: In a separate bowl, whisk together 1 cup of gluten-free all-purpose flour, 1 cup of sugar, 2 tsp of aluminum-free baking powder, 1/4 tsp of salt, and 1 cup of milk until the batter is smooth and fully combined.
Assemble the cobbler: Carefully remove the baking dish with the melted butter from the oven. Pour the batter directly over the butter—do not stir.
Add the blackberry mixture: Then, spoon the blackberry mixture evenly over the top. Again, do not stir; the layers will shift during baking to create that signature cobbler texture.
Bake the cobbler: Bake the cobbler for 45 to 50 minutes, until the top is golden brown and the filling is bubbling around the edges. If the top starts to brown too quickly, loosely cover it with foil after about 25 minutes.
Cool and serve: Let the cobbler cool slightly before serving. It’s best enjoyed warm, especially with a scoop of vanilla ice cream on top.
Tips to Succeed
- Don’t stir once assembled. This layering method creates the classic cobbler texture: golden edges, soft cake, and juicy fruit.
- You can use frozen blackberries without thawing, just toss them in as-is and add a few extra minutes to the bake time if needed.
- If the top is golden before the center sets, loosely cover with foil at the 25-minute mark.
Serving Suggestions
I love serving this cobbler warm with a big scoop of vanilla ice cream or a generous dollop of whipped cream—it’s the kind of dessert that feels extra cozy straight from the oven. If you’re dairy-free, try it with your favorite plant-based ice cream or a spoonful of yogurt for a lighter twist. And honestly, leftovers the next morning with a hot cup of coffee? Still just as good, even straight from the fridge.
Storage Instructions
Let the cobbler cool completely, then cover and refrigerate for up to 3 days.
For longer storage, freeze the whole dish wrapped tightly or portion it into freezer-safe containers for up to 3 months.
Reheat in a 300°F oven for 10–20 minutes to bring back the warm, crisp topping. A quick microwave works in a pinch, though the texture won’t be quite the same.
Great recipe!!!
I just gave a review for this w/5 stars but it only gave it 3 when I sent it!!
I tried this tonight Tuesday 7/12 and it was absolutely delicious!!! Finding good gluten free recipes is so hard. I have Celiac’s can’t eat soy, sunflower, yeast, sugar & dairy from any animal (eggs fine – but they aren’t dairy, can eat butter too).
So for this recipe I used Bob’s GF 1:1, xylitol to replace sugar, unsweetened organic Pacific coconut milk for the dairy, real butter, fresh squeezed lemon juice, and 4 cups of blackberries instead of 3. I had to bake it at 350 for an hour and 10 min w/out covering it. It was perfect!!!
Super, super easy to make and good enough to serve guests.
This blackberry cobbler recipe was a hit at a family gathering. I added 1 teaspoon of vanilla extract to the (fresh) blackberry mixture and used my go to GF Jules all-purpose flour. All other gluten free flour I have tried are terribly gritty and have an off-putting taste. GF Jules is never gritty, soft and fluffy with a spectacular taste. I will be making this again as I have plenty farm grown blackberries from earlier in the summer.