Gluten Free Blackberry Cobbler Recipe
This gluten free blackberry cobbler has a jammy, sweet-tart filling and a soft biscuit topping that bakes up golden and tender. This reliable recipe works even when your berries aren’t perfect.
Servings: 6 servings
Ingredients
For the filling
- ½ cup (100 g) granulated sugar
- 3 tablespoons (27 g) tapioca starch or superfine white rice flour
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 24 ounces fresh blackberries about 5 1/2 cups, rinsed and patted dry
- 6 ounces fresh raspberries about 1 1/4 cups, rinsed and patted dry
For the pastry topping
- 1 ½ cups (210 g) all purpose gluten free flour blend See Recipe Notes
- ¾ teaspoon xanthan gum omit if your blend already contains it
- 2 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter thinly sliced and chilled
- 1 ⅛ cups (9 fluid ounces) buttermilk chilled
Instructions
- Grease a 9-inch square stoneware baking dish, preferably in a light color, lightly with butter or neutral oil. Set it aside.
Prepare the filling
- In a large mixing bowl, whisk together the sugar, tapioca starch, salt and ground cinnamon.
- Transfer about 3 tablespoons of this dry mixture to a small mixing bowl. Add the fresh raspberries to the dry ingredients and toss to coat them in it, then set the bowl aside.
- Add the fresh blackberries to the large mixing bowl with the remaining dry ingredients, and toss them gently to coat all the berries well in the dry mixture.
- Transfer the blackberry mixture to the prepared baking dish, and spread them gently into an even layer. Add any dry mixture that remains on the bottom of the bowl.
- Scatter the raspberries on top in an even layer, scattering any leftover dry ingredients on top. Set the baking dish aside.
Prepare the topping
- In a large mixing bowl, whisk together the flour blend, xanthan gum, baking powder, baking soda, salt and sugar.
- Add the slices of cold butter, and toss to coat in the dry ingredients. If any slices of butter weren’t thinly sliced, flatten them with floured fingers.
- Create a well in the center of the dry ingredients, and add the buttermilk to the center.
- Mix gently with a silicone spatula until you've created a soft, relatively wet biscuit dough.
- If the topping seems like it isn’t very cold or the butter has melted at all, place the topping mixture in the refrigerator to chill briefly.
Add the topping
- Use a large ice cream scoop or two large spoons to top the berry mixture in the baking dish with 6 relatively equal scoops of the pastry topping. Concentrate them mostly toward the center as the biscuits will spread in the oven toward the edges.
Bake
- Bake at 375°F for 20 minutes. Lower the heat to 350°F for another 20 minutes or until the filling is bubbling, the topping feels firm when pressed gently, and a toothpick inserted in the center of one of the biscuits (without entering the filling) comes out clean.
- Let cool for about 15 minutes in the pan before serving warm.
Notes
Flour blend notes
For the all purpose gluten free flour blend, I recommend Better Batter's original blend, Nicole’s Best with added xanthan gum, or Bob’s Red Mill GF 1-to-1 should also work if you add an extra scant 1/2 teaspoon xanthan gum.
Want to make your own blend? See my all purpose gluten free flour blends page.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 73g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 673mg | Potassium: 295mg | Fiber: 10g | Sugar: 34g | Vitamin A: 793IU | Vitamin C: 31mg | Calcium: 187mg | Iron: 1mg
