EASY GLUTEN-FREE BLUEBERRY COBBLER

Easy gluten-free Blueberry Cobbler is a warm and sweet dessert recipe that takes just a few minutes to prepare and will satisfy your dessert cravings. My gluten-free blueberry cobbler is sweet and topped with a buttery biscuit like topping.

Summer days are made for lazy baking. As a rustic dessert, this easy gluten-free Blueberry Cobbler is honestly one of the easiest desserts you can make. Furthermore, the ingredients are simple, and it requires very little time to assemble. It’s crazy delicious and the perfect summer dessert.

Summer is my favorite season and I love desserts that are easy to make and taste delicious. For instance, Fourth of July is the perfect time to try my Russian Cream dessert. It’s rich and smooth and so darn yummy.

This dessert is a great way to showcase ripe fruit and serve a lot of people. For one thing, this is great to bring to a pot luck or barbecue. In short, if you want to make blueberry cobbler holiday ready- add some raspberries and strawberries to make the perfect desert to bring to a Memorial Day or Fourth of July Celebration. Just add some ice cream and viola. You have red white and blue.

WHAT’S THE DIFFERENCE BETWEEN A CRISP AND A COBBLER-

Firstly, a cobbler always has some kind of topping. A cobbler usually consists of a baked pastry, dough or batter. Cobblers often have biscuit toppings that are dropped onto the fruit into small rounds, giving the appearance of a cobbled road-makes sense given the name.

Secondly, a crisp and a crumble are incredibly alike. The origination of crumble is from England. A crisp is a dessert that consists of fruit baked with a crumble topping. For example, an apple crisp is topped with a mixture of butter, sugar and flour that’s mixed with hands until crumbly.

Thirdly, a crumble is essentially a crisp, but it can have a different texture. The toppings can be crunchier, or have big clumps. Main difference is crisps contains oats and crumbles do not.

For me, I love cobblers. I wanted a version that replicated my original blueberry cobbler recipe that was loaded with gluten. You really can have a fantastic tasting gluten-free cobbler when using the right ingredients.

In addition, ice cream is the perfect topper for a warm cobbler. I love it when a cobbler comes out of the oven all hot, and the fresh blueberries have turned into a sweet soft syrupy delight.

INGREDIENTS NEEDED FOR EASY GLUTEN-FREE BLUEBERRY COBBLER

• 6 Cups Blueberries: (I prefer to use fresh blueberries but you can definitely use frozen. I like the taste of fresh blueberries that are ripe and delicious)
• 1/2 Cup Sugar: (Granulated sugar is needed to help create a sauce as the blueberries bake)
• Lemon Zest: (Lemon zest from 2 lemons. This helps boost the flavor)
• Lemon Juice- 1 Freshly squeezed lemon-)
• 3 Tablespoons unsalted Butter: (A few tablespoons of butter melted at the bottom of the pan helps keep the blueberries from sticking. Butter always makes everything taste better and helps enhance the flavor)
• 2 Cups Gluten-Free Bisquick: For this recipe, I am using Bisquick gluten-free mix. Sometimes, we all just need something easy to put together.
• 1/3 Cup Shortening
• 2/3 Cups Milk- I ended up using more milk than this for the biscuit part. Keep adding a tablespoon more of milk until it is the right consistency.
• 3 Tablespoons Cornstarch-make sure it’s a Gluten Free product
• Milk for brushing the bisquick batter
• 1 Tablespoon coarse or granulated sugar for sprinkling
• 1 Tablespoon Vanilla

INSTRUCTIONS FOR MAKING EASY GLUTEN-FREE BLUEBERRY COBBLER-

• Heat oven to 375F.
• Melt 3 Tablespoons of unsalted butter on the stove-top or microwave.
• Using a pie dish, add the melted butter to the bottom of the baking dish or round pie pan. (I use a round pie pan)

• Prepare the blueberries. For the blueberries- toss 3 tablespoons of cornstarch with sugar, lemon juice and lemon zest to a bowl and stir to combine. Set aside to macerate for about 10 minutes.

• Prepare the batter per the directions on the box. (I use the biscuits for directions).  I have found that the 2/3 cup of milk is not always enough.  Keep adding a tablespoon more until it is the right biscuit consistency.  You want it to stick together but still be slightly flakey.  
• Add the blueberry mixture to the baking pan dish or pie dish.

• Using an ice scream scoop that has been greased, add the bisquick mixture on the top of the blueberries. Top the blueberries with heaping spoonfuls of cobbler topping. Try to space them evenly.

• Brush the mixture with a brush of milk and sprinkle coarse sugar before putting in the oven.
• Bake until the topping is brown and the juices bubble around it about 40-55 minutes. Mine took about 45 minutes to be fully done.
• Allow cobbler to cool for 10-15 minutes. Serve with whipped cream or vanilla ice cream.

• Blueberry Cobbler is best enjoyed warm, right after it’s baked. Store left overs covered in the fridge for 3-4 days.
• To reheat, you can bake in the oven or reheat in the microwave. To reheat in the oven, remove it from the fridge and allow it to come to room temperature. Bake at 350F until warmed through.
• Do not over-mix the dough. If you over-mix, it will not be fluffy.

EASY GLUTEN-FREE BLUEBERRY COBBLER

Print Recipe

Easy gluten-free Blueberry Cobbler is a warm and sweet dessert recipe that takes just a few minutes to prepare and will satisfy your dessert cravings. My gluten-free blueberry cobbler is sweet and topped with a buttery biscuit like topping.

• Author: Allie
• Prep Time: 20 Minutes
• Cook Time: 45 Minutes
• Total Time: 65 Minutes
• Yield: 6 1x
• Category: Desserts
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 6 Cups Blueberries: (I prefer to use fresh blueberries but you can definitely use frozen. I like the taste of fresh blueberries that are ripe and delicious)
• 1/2 Cup Sugar: (Granulated sugar is needed to help create a sauce as the blueberries bake)
• Lemon Zest: (Lemon zest from 2 lemons. This helps boost the flavor)
• Lemon Juice- 1 Freshly squeezed lemon)
• 3 Tablespoons unsalted Butter: (A few tablespoons of butter melted at the bottom of the pan helps keep the blueberries form sticking. Butter always makes everything taste better, and helps enhance the flavor)
• 2 Cups Gluten-Free Bisquick: For this recipe, I am using Bisquick gluten-free mix. Sometimes, we all just need something easy to put together.
• 1/3 Cup Shortening
• 2/3 Cups Milk- I ended up using more milk than this for the biscuit part. Keep adding a tablespoon more of milk until it is the right consistency.
• 3 Tablespoons Cornstarch-make sure it’s a Gluten Free product
• Milk for brushing bisquick batter
• 1 Tablespoon coarse or granulated sugar for sprinkling
• 1 Tablespoon Vanilla

Instructions

• Heat oven to 375F.
• Melt 3 Tablespoons of unsalted butter on the stove-top or microwave.
• Using a casserole or pie dish, add the melted butter to the bottom of the baking dish or round pie pan. (I use a round pie pan)
• Prepare the blueberries. For the blueberries- toss 3 tablespoons of cornstarch with sugar, lemon juice and lemon zest to a bowl and stir to combine. Set aside to macerate for a about 10 minutes.
• Prepare the batter per the directions on the box. (I use the biscuits for directions).  I have found that the 2/3 cup of milk is not always enough.  Keep adding a tablespoon more until it is the right biscuit consistency.  You want it to stick together but still be slightly flakey.  
• Add the blueberry mixture to the baking pan dish or pie dish.
• Using an ice scream scoop that has been greased, add the bisquick mixture on the top of the blueberries. Top the blueberries with heaping spoonfuls of cobbler topping. Try to space them evenly.
• Brush the mixture with a brush of milk and sprinkle coarse sugar before putting in the oven.
• Bake until the topping is brown and the juices bubble around it about 40- 55 minutes.  Mine took 45 minutes to be fully done.
• Allow cobbler to cool for 10-15 minutes. Serve with whipped cream or vanilla ice cream.
• Blueberry Cobbler is best enjoyed warm, right after it’s baked. Store left overs covered in the fridge for 3-4 days.
• To reheat, you can bake in the oven or reheat in the microwave. To reheat in the oven, remove it form the fridge and allow it to come to room temperature. Bake at 350 F until warmed through.
• Do not over-mix the dough. If you over-mix, it will not be fluffy.

Notes

• The cooking time can vary between 30-45 minutes.  Start checking at 30 minutes.

Keywords: Gluten-Free, Easy Gluten-Free Blueberry Cobbler, Summer, Desserts, Cobbler, Sweet

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