This gluten-free version of an old classic is a blackberry cobbler. We make a lot of jam when wild blackberries are in season since there are so many of them around here. The cobbler has a tangy flavor. It tastes great when served warm with some fat-free non-dairy topping or soy milk creamer.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 1 2-quart cobbler |
Ingredients
- cooking spray
- 5 cups fresh blackberries
- ¼ cup coconut sugar
- 2 tablespoons gluten-free all-purpose flour mix (such as Bob’s Red Mill)
- 1 cup gluten-free all-purpose flour mix (such as Bob’s Red Mill)
- 1 cup coconut sugar
- 1 cup low-fat buttermilk
- ¼ cup coconut flour
- ¼ cup melted butter
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon sea salt
- ½ teaspoon gluten-free vanilla extract
- 1 dash ground nutmeg
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
- Make the filling: Mix blackberries, coconut sugar, and gluten-free flour together in a bowl until blackberries are coated. Pour into the prepared baking dish.
- Make the topping: Mix gluten-free flour, coconut sugar, buttermilk, coconut flour, melted butter, baking powder, xanthan gum, sea salt, vanilla, and nutmeg together in a bowl; spread over filling.
- Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.
- Brown rice flour, millet flour, or buckwheat flour can be used in place of coconut flour if desired. If using coconut flour, even a small amount, this will reduce the moisture in the recipe and make a very thick batter, so you can add a bit more buttermilk if needed. But a thick batter is okay, just dollop it on top of the berries like a biscuit batter. The batter should otherwise spread easily like a solid cake topping.
- Ghee or margarine can be used in place of butter.
- This might taste tart to some. Feel free to increase the coconut sugar or even use some honey on the berries.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 10 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 441 mg |
| Sugars | 38 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Our blackberries are sweet on their own when fresh picked, so the amount of sugar in the recipe was good. We didn’t have coconut sugar so used regular white granulated, and we didn’t have quite enough buttermilk so compensated with some cashew milk and a tiny bit of yogurt. The texture came out great! Everyone really liked it and no one had any idea it wasn’t made with wheat flour. Will definitely make again.
You have to like the taste of gluten free baked goods. Some liked it and some didn’t. I thought it was too much cake compared to the blackberry layers. It was okay, but I’ll look for something different the next time.
I used stevia for baking instead of coconut sugar. Turned out fantastic.
This was so delicious warm with some vanilla Nada Moo.
The cobbler turned out very nicely! I used erythritol instead of coconut sugar and needed to add a bit more liquid (I used kefir instead of buttermilk). For fruits I used a mix of blackberries, raspberries, blueberries and nectarines, probably 3 cups. Hubby didn’t even ask if it was GF!!
I’ve never made a cobbler before, but I wanted one that used gluten free flours. I had to make some substitutions, as we didn’t have coconut sugar or coconut flour. I used a 2 qt casserole, but I think it was too deep. That with the lack of coconut sugar, flour, made the baking time really long. But, it was DELICIOUS! I did add more sugar than it called for.
This was delicious! I made it with an equal parts combination of blackberries and strawberries, and my gluten free flour was cup4cup, but otherwise followed the recipe and it was great! The top added a great crunch to the delicious berries!