Gluten-Free Blueberry Cobbler (Paleo)

This Gluten-Free Blueberry Cobbler recipe is an easy, wholesome dessert! Juicy, jammy blueberries are baked under a light, fluffy, golden brown biscuit topping. Serve it with your favorite vanilla ice cream or yogurt and you’re all set!

And this recipe is also dairy-free, grain-free, refined sugar-free and Paleo.

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Why this recipe works

Blueberry cobbler is a dessert that’s both bright and summery yet cozy at the same time. But most versions are made with flour, butter and other ingredients some of us can’t tolerate or try to avoid.

So I wanted to create a recipe for gluten free blueberry cobbler that also avoids dairy and refined sugar but is just as good as the classic recipe. I’m not saying this is a healthy blueberry cobbler recipe, but it’s health-ier than more traditional versions.

Out goes the regular flour for the biscuits. Instead we’ll use almond flour, which is made of peeled, ground up almonds. It retains all the protein, fiber and healthy fats of the almonds, making this recipe slightly healthier and definitely more filling. To make sure the biscuits don’t get too oily, I add some arrowroot flour/starch (similar to cornstarch) to help make the texture light and fluffy.

And instead of butter in the biscuits, coconut oil works great. This also ensures the recipe is dairy-free (as long as you also serve it with dairy-free ice cream or yogurt).

After testing it a few times, I realized that you don’t need to add very much honey to the blueberries since they’re naturally sweet. So with a touch of honey and a bit of arrowroot to thicken the juices, you get a filling with a deep, rich flavor and a thick, syrupy sauce.

And that’s how you make blueberry cobbler gluten free and dairy-free! It’s great with vanilla ice cream obviously but it’s also a fun breakfast served with plain or Greek yogurt.

What you need

Ingredients for the filling:

• 2 pints of fresh blueberries (about 24 oz.)
• 1 tablespoon arrowroot flour/starch – This will help thicken the filling’s juices.
• 1 tablespoon honey – You just need a bit – no need to make it super sweet.
• 1 tablespoon lemon juice – This helps keep the filling bright and fresh.
• zest of 1 lemon – This also helps add brightness to the filling and keeps it from being too bland or one-dimensional. Be sure to zest the lemon before slicing it in half for the juice.
• ½ teaspoon fine sea salt – Yes, even desserts need a bit of salt to bring out the flavors!

Ingredients for the biscuit topping:

• ¼ cup coconut oil
• 1½ cups superfine blanched almond flour – Do not use almond meal. I use the ‘scoop and level’ method for measuring almond flour.
• ½ cup arrowroot flour/starch – This helps keep the texture light and fluffy.
• ½ teaspoon fine sea salt
• ¼ teaspoon baking soda – This will react with the lemon juice to give the biscuits some rise.
• 1 large egg, room temperature
• 1 large egg white, room temperature
• 2 tablespoons honey – This adds just a touch of sweetness and helps turn the topping golden brown in the oven.
• ½ teaspoon lemon juice – This reacts with the baking soda to help give the biscuits some rise.
• vanilla ice cream or yogurt, for serving – Use dairy-free if necessary.

Equipment:

• two large mixing bowls – You can also mix the filling ingredients in the baking dish directly if you prefer. It can be a bit messier but then it’s one less bowl to clean.
• a medium mixing bowl
• a small mixing bowl that is microwave-safe
• a cutting board
• a paring knife
• measuring spoons
• measuring cups
• a microplane for zesting the lemon
• a whisk
• a spatula (the kind for stirring, not flipping)
• an 8×8″ baking dish – Or any 2-quart baking dish

How to make Gluten-Free Blueberry Cobbler

Step 1: Heat the oven to 375° F.

Step 2: In a small, microwave-safe bowl, melt the coconut oil in the microwave (30-60 seconds) and set aside to cool.

Step 3: Add the blueberries either to a large bowl or your baking dish. Add the arrowroot, honey, lemon juice, lemon zest and salt. Toss with your hands or a spatula until all the berries are evenly coated. If tossing in a bowl, spoon into your baking dish. Spread the berries out in an even layer.

Step 4: In a large bowl, whisk the almond flour, arrowroot, salt and baking soda until combined.

Step 5: In a medium bowl, whisk the melted and cooled coconut oil, egg, egg white, honey and lemon juice until combined.

Step 6: Add the wet ingredients to the dry ingredients and stir with a spatula until completely blended. The batter will be a bit wet and sticky.

Step 7: Scoop the batter onto the berries in the baking dish and spread into an even layer. If the topping is too sticky, get your hands or spatula slightly damp with water and then spread it out.

Step 8: Bake for 30-35 minutes, until the top is golden brown and the edges are bubbling. Let cool for at least 20 minutes (the filling will thicken more the longer it cools), then serve with vanilla ice cream.

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Gluten-Free Peach Cobbler (Paleo)
2. Gluten-Free Strawberry Cobbler (Paleo)
3. Gluten-Free Blueberry Cake (Paleo)
4. Gluten-Free Peach Crisp (Paleo)
5. Gluten-Free Blackberry Crisp (Paleo)

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