Buttery Gluten-Free Blueberry Cobbler
This gluten-free blueberry cobbler the easiest dessert for summer entertaining. Vanilla-stewed blueberries with buttery oat and almond flour biscuits dropped on top. These flavorful cobbler biscuits bake up with brown crispy tops with soft fluffy dumplings underneath. Best served with vanilla ice cream!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 cups fresh blueberries (4 pints (*see note, if you'd like to use frozen))
- 1/4 cup granulated sugar
- 1/4 cup Bob’s Red Mill cornstarch
- Optional: 1 teaspoon vanilla bean paste or extract
- ¾ cup + 1½ tablespoons Bob's Red Mill super-fine blanched almond flour
- ¾ cup Bob's Red Mill sweet rice flour (different from "white rice flour" or "brown rice flour")
- ½ cup + 2½ tablespoons Bob's Red Mill gluten-free oat Flour
- ½ cup + 1½ tablespoons granulated sugar
- 2¼ teaspoons baking powder
- ¾ teaspoons kosher salt
- ¼ teaspoon baking soda
- 8 tablespoon cold unsalted butter (cut into ½-inch cubes)
- ¾ cup + 1 tablespoon whole milk (plus more for brushing)
- 1 tablespoon coarse sugar such as turbinado (or more granulated sugar, for sprinkling)
Instructions
- 1
Preheat oven to 375°F and prepare a 2 to 3-quart baking dish by placing it on a large baking sheet lined with parchment paper to catch any spills. I've used a 10x8 baking pan with 2-inch sides here, but another 2-quart baking pan, a 10-inch deep dish pie pan will work too.
- 2
Place the blueberries in a large mixing bowl. In a small bowl, whisk together the corn starch and sugar until combined then mix it into the blueberries. Mix in the vanilla bean paste or extract, if using. Mixing them together in advance will prevent the corn starch from clumping. Pour the blueberries into the prepared baking dish and bake for 10 minutes.
- 3
Meanwhile, in a large bowl, whisk together almond flour, sweet rice flour, oat flour, cane sugar, baking powder, salt, and baking soda.
- 4
Add cold butter and either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly. Add milk and whisk until just combined (do not over whisk).
- 5
Pull the blueberries out of the oven and increase the heat to 400°F. Use a large spoon to drop the dough evenly over the top of the blueberries in as many biscuits as you like. Brush the biscuits lightly with milk and sprinkle with coarse sugar.
- 6
Return the cobbler to the oven and bake until the biscuits are evenly golden brown, 30-35 minutes. If you find some of the biscuits browning faster than others, cover that part of the cobbler with a piece of foil.
- 7
Remove from heat and let cool at least 15 minutes before serving with scoops of vanilla ice cream. The fruit will thicken up as it cools. (**See note about making in advance)