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When you have a bounty of blueberries, you have to bake this Gluten-Free Blueberry Cobbler! It’s made with wholesome ingredients like almond flour and sweetened with maple syrup. This gluten-free and vegan cobbler recipe is ready to serve in less than an hour.
Are you a fruit crisp person or more of a cobbler fan? I vary between the two, going towards my favorite crisps (I’m obsessed with this peach crisp) when I want a crunchy topping, and making fruit cobblers when I’m craving something with a cakier topping.
I think for a while, I didn’t realize that cobblers have a significantly different topping to a crisp. Where a crisp is far more crumbly and usually oat-based, cobbler topping has a different texture altogether.
What’s the difference between a crisp and a cobbler? The fillings are super similar: sweetened and usually spiced fruit fillings, with a thickening agent like cornstarch, flour, or tapioca starch to help thicken it up. They differ in the toppings. Where a crisp or crumble recipe is has a crumbly, butter-y topping, the cobbler topping is soft, cakey, and sweet. Both make a perfect topping for this sweet, cinnamon-scented berry filling.
But today, we’re focusing on the gluten-free cobbler topping, which is so dang good and incredibly simple to make.
Psst – if a crisp sounds more your speed, you’ll love this gluten-free berry crisp recipe!
How to make the blueberry cobbler filling:
It’s so very simple! In fact, when I’m making all in one pan, I mix the ingredients right in the pan. Simply stir together:
- Blueberries: you can also do a combination of your favorite berries. Blackberries & blueberries is one of my favorites.
- Maple Syrup: to sweeten! You could also use honey, coconut sugar, or your other sweetener of choice.
- Tapioca Starch: this is used to thicken the cobbler filling. Arrowroot starch or cornstarch will also work.
- Cinnamon: the cinnamon makes this cobbler is flavorful. Feel free to reduce or leave out if you’re not a cinnamon fan. You can also add/replace with your other favorite spices.
How to make gluten-free cobbler topping:
We keep it simple with this blueberry cobbler topping! The ingredients you’ll need are:
- Almond Flour
- Tapioca Flour
- Baking Powder
- Dairy-Free Milk
- Coconut Oil
- Coconut Sugar
- Vanilla Extract
You’ll simply whisk these ingredients together in a small bowl, and then let it stand for a few minutes to thicken slightly. If you’d like a thicker cobbler topping, you could double this portion!
I like to sprinkle the top of the cobbler topping with a little bit of cane sugar or turbinado sugar to give it a crispy, sugary topping.
Once baked, the blueberry cobbler filling is thickened and bubbly, and the cobbler topping is golden brown and puffy. The cobbler batter seeps into the blueberry filling and absorbs it just a bit, so when you dig in, you get the most deliciously flavorful cobbler bites. It’s the perfect summer dessert! Just don’t forget the ice cream :)
Can I make individual cobblers with this recipe?
Yes! I love doing this. Simply split the filling into 4 ramekins and dollop the batter over each one. Bake for 25 to 30 minutes. Then everyone gets their own cobbler! This is also good if you’d like to eat one now, and save the rest in the fridge or freezer for later.
How to store gluten-free blueberry cobbler
If you baked in a cast iron skillet, remove the cobbler and transfer to an airtight container for storage.
If you baked in a glass dish, it’s fine to simply cover with foil or plastic wrap and store in the refrigerator for a few days.
You can also make this blueberry cobbler ahead of time and keep it in the refrigerator until ready to serve. Reheat individual servings in the microwave, if desired.
Want more gluten-free crisps and cobblers?
Gluten-Free + Vegan Peach Crisp
This Gluten-Free & Vegan Peach Crisp recipe is a healthy summer staple! The fresh peaches are baked until bubbly & complemented by the pecan oatmeal topping. Top with a scoop of ice cream for the perfect dessert or with plain yogurt for a healthy breakfast.
Gluten-Free Vegan Apple Crisp
This Gluten-Free Vegan Caramel Apple Crisp will have you serving yourself seconds! With a luscious caramel apple filling and oatmeal crumble topping, this vegan holiday dessert is irresistible.
Summer Stone Fruit Crisp
This Summer Stone Fruit Crisp features lightly sweetened peaches, plums, and nectarines topped with a oatmeal pecan crumble topping. This gluten-free and vegan dessert showcases the best of summer!
Gluten-Free Blueberry Cobbler
Ingredients
- 4 cups fresh blueberries, you can sub with blackberries or do a combination of both
- 3 tablespoons maple syrup
- 2 teaspoons tapioca flour
- 1 teaspoon cinnamon
For the cobbler topping
- ½ cup almond flour
- ⅓ cup tapioca flour
- 1½ teaspoons baking powder
- 3 tablespoons unsweetened non-dairy milk, I used almond
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
Equipment
Instructions
- Preheat the oven to 350°F. Prepare a small baking dish (I used an 8″ cast iron pan) by greasing with coconut oil.
- In a bowl, combine the berries, maple syrup, tapioca flour, and cinnamon. Stir to combine. Pour the fruit into the pan.4 cups fresh blueberries, 3 tablespoons maple syrup, 2 teaspoons tapioca flour, 1 teaspoon cinnamon
- In a different bowl, combine the almond flour, tapioca flour, baking powder, coconut oil, non-dairy milk, vanilla, and maple syrup. Mix until smooth. Let stand for one minute to thicken, and then dollop over the berry mixture.½ cup almond flour, ⅓ cup tapioca flour, 1½ teaspoons baking powder, 3 tablespoons unsweetened non-dairy milk, 3 tablespoons coconut oil, 1 teaspoon vanilla extract, 1 tablespoon maple syrup
- Bake for 35 to 40 minutes, or until bubbling and slightly thickened. It will thicken more as it cools. Serve warm with ice cream or whipped cream!
Delicious!
Would love to know can you make these in advance and warm the next day?
Hi Sandy, yes for sure! Just keep it in the fridge overnight and rewarm it at a low temp in the oven, covering it with foil can prevent any extra browning while it reheats.
This sounds delicious! We just bought a place with blackberry bushes so I’m going to try this. Could I use liquid coconut oil instead of melted? Sorry if this is a silly question, I’m no baker
Hi Jaimie, not a silly question at all because it’s important in a lot of recipes, but in this particular recipe, liquid coconut oil is fine! Enjoy, and lucky you with the blueberry bushes :)
Thank you so much, it was delicious! My hubby and 5 yo loved it with ice cream on top. I baked it in a 8×8 dish and doubled the topping recipe. Perfect! I’m trying to decide what to make next-you might just turn me into a baker :)
So glad you loved it, Jaimie! Thanks so much for the feedback, and I’m glad I can help turn you into a baker of delicious goodies :)
This cobbler was so easy to make! I am not a huge cinnamon fan , so I subbed some lemon zest in place of it and it was seriously delicious! I will definitely be making it again!
Sounds amazing, thanks for the feedback, Marti!
Oops, adding stars!!
Can you sub out the Almond flour and use something else? I’m allergic to almonds. What would you recommend? This recipe looks amazing!
Hi Christina. Oat flour should work well in place of the almond flour here. Enjoy! :)
It looks sooo good can’t wait to try it!
Hope you love it, Mig!
Can this recipe be prepared ahead of time and frozen? If so, do I bake before or after freezing?
Hi Shela, yes absolutely. You can bake from frozen or freeze after baking. If baking from frozen, add about 10 minutes to the bake time.
This is in the oven now, can’t wait to try it. Used a big pack of local blueberries I just bought from Costco. I am not supposed to have almonds so always sub sunflower seed flour, which works in every recipe I have tried so far:)
Awesome! So glad to hear the sunflower seed sub works well. Thanks for the feedback, hope you love it!!
What other GF flours could you use instead of the tapioca flour? Could you use a 1:1 GF flour substitution?
I haven’t tested with a flour blend but it would likely work out just fine! You could also use any other starch for the tapioca starch, like cornstarch, potato starch, or arrowroot starch.