Gluten Free Blueberry Cobbler with Biscuit Top
A naturally dairy-free blueberry cobbler with a tender gluten-free biscuit topping. Fresh blueberries are tossed with lemon juice and tapioca starch to create a jammy filling, then topped with a simple vanilla batter that bakes into a golden, crumbly crust. Perfect for those avoiding gluten and dairy.
Ingredients
- ¾ cup gluten free flour blend (* see note)
- ½ cup sugar
- 1 teaspoon baking powder (aluminum free)
- 1 teaspoon pure vanilla extract
- ½ cup non-dairy or regular milk (depending on the gluten free flour blend, you may need to add a little more milk.)
- 3 tablespoons coconut oilmelted butter1:1adds dairyFull guide →
- dash salt
- 3 cups fresh blueberries (* see note)frozen blueberries1:1info: may increase liquid in fillingFull guide →
- 2 tablespoons tapioca starch (* see note)cornstarch1:1Full guide →
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- ¾ cup gluten free flour blend (* see note)
- ½ cup sugar
- 1 teaspoon baking powder (aluminum free)
- 1 teaspoon pure vanilla extract
- ½ cup non-dairy or regular milk (depending on the gluten free flour blend, you may need to add a little more milk.)
- 3 tablespoons coconut oilmelted butter1:1adds dairyFull guide →
- dash salt
- 3 cups fresh blueberries (* see note)frozen blueberries1:1info: may increase liquid in fillingFull guide →
- 2 tablespoons tapioca starch (* see note)cornstarch1:1Full guide →
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Instructions
- 1
Preheat the oven to 350 F.
- 2
Combine gluten-free flour blend, sugar, baking powder, and salt in a large bowl and whisk to blend.
- 3
In a small bowl, mix vanilla extract, non-dairy or regular milk, and coconut oil together with a whisk.
- 4
Pour wet ingredients into flour mixture and stir into a smooth biscuit dough.
- 5
In a medium bowl, toss blueberries with tapioca starch, lemon juice, and sugar to coat.
- 6
Grease an 8x8 baking pan with spray oil.
- 7
Pour blueberry filling into the prepared pan.
- 8
Spread biscuit dough over the blueberry mixture using a large spoon or spatula.
- 9
Bake at 350 F for 30-35 minutes until the topping is golden.
Tips
Milk quantity may vary depending on the gluten-free flour blend used; add more if needed for desired batter consistency.
Use fresh blueberries for best flavor; frozen blueberries may release excess liquid.
Aluminum-free baking powder ensures a clean taste without metallic aftertaste.
Good to Know
Cover and refrigerate up to 3 days. Reheat before serving.
Assemble completely and refrigerate up to 4 hours before baking. Add 3-5 minutes to bake time if baking from cold.
Serve warm, optionally with non-dairy ice cream, coconut whipped cream, or dairy whipped cream.
Common Mistakes
Do not skip the tapioca starch to avoid a runny, soupy filling.
Do not overmix the biscuit dough to avoid a tough, dense topping.
Do not use self-rising flour in place of gluten-free flour blend to avoid excess rising and uneven texture.