Blueberry Cobbler
Prep time
Cook time
Total time
An irresistible Summer dessert... fresh juicy blueberries paired with a the most perfect tasting biscuit topping. Recipe is also extremely versatile and you could substitute any fruit or berries for the blueberries. Recipe adapted from Vegetarian Times.
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free
Serves: 7 servings
  • ½ cup sugar
  • 3 tablespoons cornstarch (can add more if you want less liquidy)
  • 1⁄8 tsp. salt
  • 6 cups (approximately 2 lbs.) blueberries, fresh or frozen and thawed
  • 1 teaspoon melted butter or butter alternative or coconut oil
Biscuit Topping
  • 1¾ cups GF Jules All Purpose Gluten-free Flour (affiliate link)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup full-fat canned coconut milk, plus 2 tablespoons for brushing top
  • 1-2 tablespoons turbinado sugar for topping
Preheat oven to 375˚F
  1. Whisk together flour, 2 tablespoons sugar, baking powder, and salt in large bowl.
  2. Stir in coconut milk. Let stand while you mix together the filling, until dough firms into "spongy" consistency.
  1. Whisk together sugar, cornstarch, and salt in large bowl.
  2. Add blueberries and melted butter or oil and stir to coat.
  1. Spread filling in 2 - to 3-quart baking dish.
  2. Scoop 1⁄4 -cup dollops of biscuit topping over filling with ice-cream scoop, leaving a little space between each dollop. Brush dollops with coconut milk and sprinkle with turbinado sugar.
  3. Bake 50 minutes - 1 hour, or until filling is thick and bubbly and biscuit topping is golden brown. Pro tip: Check cobbler at 30-40 minutes and if biscuits are golden enough, then cover loosely with foil for remainder of baking time.
  4. Cool 15 minutes before serving. Serve warm or cold.
  5. Optional: serve with vanilla ice cream of choice.
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