Blueberry Cobbler

Waaaayyyy easier than pie, this gluten-free and vegan cobbler is all about fresh juicy blueberries -- and of course, a delicious biscuit!

Gluten-Free Blueberry Cobbler #glutenfree #glutenfreerecipes www.healthygffamily.com
Blueberry Cobbler

Easy to make & Irresistible!

Summer is in full swing and nothing says Summer like a cobbler bursting with juicy seasonal blueberries!

This one is made with minimal ingredients, super easy to make and beyond delicious!

The blueberry filling is just sweet enough and so delicious paired with the most perfect tasting biscuit.

Recipe adapted from Vegetarian Times, it’s Gluten-free and Vegan, using a can of coconut milk in place of butter for the biscuit.

For the filling it’s just lots of blueberries, 1/2 cup sugar, corn starch, a touch of salt and butter.

Gluten-Free Blueberry Cobbler #glutenfree #glutenfreerecipes www.healthygffamily.com

This cobbler is beyond easy to make and totally irresistible!

It’s just gluten-free flour (we use GF Jules – affiliate link), a little sugar, salt, baking powder and coconut milk. Plus turbinado sugar for topping.

Just a quick note about coconut milk because I always get some questions.  When you open the can, it is solid on top and liquid beneath.  Spoon/ pour the entire can into a small bowl or liquid measuring cup  and whisk until combined and creamy.  Then use this cream mixture for the recipe.

The recipe comes together quickly.

Just mix the blueberries and filling ingredients and top with the biscuit dough which is literally just the dry ingredients mixed with the coconut milk and resting 10 minutes.

Gluten-Free Blueberry Cobbler #glutenfree #glutenfreerecipes www.healthygffamily.com

Then bakes to perfection.

Gluten-Free Blueberry Cobbler #glutenfree #glutenfreerecipes www.healthygffamily.com

Fresh-tasting & YUMMY, it’s a must make!

Hope you love it as much as we do!

Scroll down for recipe and leave a comment if you try.

SaveSave

SaveSave

Recipe

 

5.0 from 1 reviews
Blueberry Cobbler
 
Prep time
Cook time
Total time
 
A perfect 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.
Author:
Recipe type: Dessert, Summer
Cuisine: Gluten-Free, Vegan, Dairy-Free
Serves: 6 servings
Ingredients
Filling
  • ½ cup sugar
  • 3 tablespoons cornstarch
  • 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
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup full-fat canned coconut milk, plus 2 tablespoons for brushing top
  • 3 tablespoons turbinado sugar for topping
Instructions
Preheat oven to 375˚F
Filling
  1. Whisk together sugar, cornstarch, and salt in large bowl.
  2. Add blueberries and melted butter or oil and stir to coat. Set aside.
Topping
  1. Whisk together flour, 2 tablespoons sugar, baking powder, and salt in large bowl.
  2. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
Assemble
  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 1 hour, or until filling is thick and bubbly and biscuit topping is golden brown.
  4. Cool 15 minutes before serving. Serve warm or cold.
  5. Optional: serve with vanilla ice cream of choice.

One thought on “Blueberry Cobbler

  1. I just finally got to make this for our 4th of July BBQ! It is amazing!!! I used lots of fresh blueberries and I want to just eat the whole thing! Super easy!! Thank you so much for sharing this one!!! I’m even going to try making the biscuits by themselves! 💖

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: