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.

Gluten-free vegan blueberry skillet in a black cast iron skillet topped with three scoops of vegan vanilla ice cream, with a silver spoon on the top left.

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.

A spoonful of gluten-free blueberry cobbler with ice cream, held over the full cobbler with three scoops of vegan vanilla ice cream.

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 :)

Gluten-free vegan blueberry skillet in a black cast iron skillet topped with three scoops of vegan vanilla ice cream. It has a spoonful taken out on the bottom right side with a white napkin in the bottom right corner on a vintage wooden bread board.

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.

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Gluten-free vegan blueberry skillet in a black cast iron skillet topped with three scoops of vegan vanilla ice cream, with a white napkin in the bottom right corner on a vintage wooden bread board.
Rachel Conners

Gluten-Free Blueberry Cobbler

4.89 from 9 reviews
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.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

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

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!

Notes

How to store leftovers: 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 at store in the refrigerator for a few days.
To make individual cobblers: split the filling into 3 to 4 ramekins and dollop the batter over each one. Bake for 25 to 30 minutes. 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.
Calories: 232kcal, Carbohydrates: 33g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 13mg, Potassium: 211mg, Fiber: 4g, Sugar: 18g, Vitamin A: 54IU, Vitamin C: 10mg, Calcium: 96mg, Iron: 1mg
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