gluten free cobbler

<em>Finally, a healthy blackberry cobbler that's gluten-free, vegan, and still incredibly fluffy! Made with simple steps and only 8 ingredients. </em>

Healthy Blackberry Cobbler 

blackberries (about 20 ounces or 561 g)

of ½ small lemon

coconut sugar,

vanilla extract

(91 g) oats, blended into flour

coconut sugar

baking powder

sea salt

cinnamon (optional)

(60 g) coconut butter OR 2 ½ tablespoons vegan butter or coconut oil

(118 ml) non-dairy milk

Preheat the oven to 400F and place your coconut butter in the fridge to chill if you have not done so already. Add the berries, lemon juice, coconut sugar, vanilla, and 2 tablespoons of water to a 8” (23-cm) oven-safe skillet (I used cast iron) and bring to a simmer over medium high heat. Simmer the berries for 10 minutes, stirring occasionally, then turn the heat off. Add additional coconut sugar to taste, if necessary.

While the berries cook, prepare the cobbler topping. Add the oats, coconut sugar, baking powder, salt, and cinnamon to a medium bowl and whisk together. Add the chilled coconut butter (or oil) to the bowl and use two knives to “cut” it into the dough, until fine “crumbs” of butter are evenly distributed throughout. Add the milk to the bowl and stir until just combined. Allow the batter to sit for at least 5 minutes, to allow the oat flour to absorb some liquid and thicken.

Use a large spoon to dollop 2 to 3 sized tablespoons of the cobbler batter onto the berries. Place the skillet into the middle rack of the oven and bake for 23 to 25 minutes, until the top of the cobbler turns golden brown. 

Remove from the oven and allow to cool slightly before serving as desired. Leftovers will keep at room temperature for up to 3 days.

Made your recipe with huckleberries and used almond flour.  Was fabulous.

My kids and I just finished a batch of this cobbler. I made it with frozen Haskaps so I had to add quite a bit more sugar and I mixed in some arrowroot as they basically cooked down to liquid. The biscuits turned out awesome with the coconut butter and didn't sink in my very runny filling. I will definitely make this again with various other fruits from the freezer throughout the winter months.

This is a great recipe! I reduced the sugar and instead of blackberries, I used mango because they are in season and we don't have blackberries. Thanks for the recipe, Caitlin!

Made this recipe with blackberries and it was delicious! Fluffy, crumbly, and melted in the mouth! I will search through several vegan dessert recipes and always end up picking healthier options. Sometimes they don't cut it - but this recipe does! Just bought coconut shreds to make my own coconut butter. Thanks!

Made this for the omni fam with rave reviews! I ended up doubling the topping recipe which turned out great and covered the whole pan nicely. Used blackberries, raspberries, and blueberries.

Perfect vegan fruit cobbler packed with ripe, juicy summer fruit and topped with flaky gluten-free biscuits. Baked to bubbly golden perfection! Just 10 simple ingredients required.

Easy Gluten-Free Berry Cobbler (Vegan)

berries

Tbsp arrowroot powder ((or sub cornstarch))

lemon

coconut milk ((or sub other dairy-free milk))

tsp apple cider vinegar or lemon juice

tsp vanilla extract ((optional))

potato

almond flour

Tbsp coconut sugar ((or sub organic cane sugar))

tsp sea salt

tsp baking powder

Tbsp solid* refined coconut oil ((or sub chilled vegan butter))

vanilla ice cream

yogurt

whipped cream

Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.

To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.

To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.

In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.

Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.

Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.

Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!

Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.

Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.

So delicious!! We used Bob’s Redmill 1-to-1 GF flour and almond flour, oatmilk, and vegan butter. We ended up adding a little more almond flour to the topping because ours was a little wet. Turned out so well. Will definitely make again!

This was wonderful and very satisfying. I didn’t have potato starch so I used 1/4 cup almond flower, 1/4 cup bobs red mill 1 to 1 gluten free flour and 1/4 cup bobs red mill all purpose gluten free flour.  And I didn’t have lemon zest so I put 2 drops of lemon essential oil in. I am so happy to have found this recipe.

WOW!! Just made your recipe as written, using fresh cherries &amp; raspberries, and oatmilk in the cobbler, and it is absolutely delicious! The perfect balance all around and not too sweet! The texture and flavor of the cobbler topping is perfect! High praises from my boyfriend as well, he’s already asking for me to make it again!

I used almond milk instead of coconut milk, stevia instead of sugar and frozen berries. Absolutely yummy, will definitely make again, so easy and satisfying yet healthy. Been wanting to try this for a while, thanks for another great recipe.

I hosted a dinner party and needed a dessert that was low in added sugar, vegan, and grain-free to suit several guests' nutritional requirements. This fit the bill! Absolutely delicious, served warm with (optional) almond milk based vanilla ice cream. I used fresh strawberries and blueberries and vegan butter. The fruit was exceptionally sweet so I decreased the sugar to 2 tbsp in the fruit and added a dash of cinnamon. PERFECTION! Will definitely make again, and not change a thing. Thanks MB -- your recipes are always a hit.

This was delicious. I used strawberries, raspberries and cherries in my combination.

Very good, flaky, not wet inside, not too sweet. Highly recommended.

https://www.youtube.com/watch?v=GRGTxXLYme0

Perfect vegan fruit cobbler packed with ripe, juicy summer fruit and topped with flaky gluten-free biscuits. Baked to bubbly golden perfection! Just 10 simple ingredients required.

Full Recipe: https://minimalistbaker.com/easy-gluten-free-berry-cobbler-vegan/
 
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The most viewed gluten free cobbler recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine