Gluten-Free Blackberry Cobbler

5 from 4 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time45

Total Time1

Course: Baking, Dessert

Cuisine: American

Keyword: gluten-free blackberry cobbler

Servings: servings

Author: Sabine Venier

Equipment

1 8x8 or 9x9 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

US Customary - Metric

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 8x8-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