Gluten Free Blueberry Cobbler Recipes

GLUTEN-FREE BLUEBERRY COBBLER

Gluten-Free Blueberry Cobbler image

Easy Gluten-Free Blueberry Cobbler has a juicy berry base dolloped with soft, buttery, and perfectly sweet biscuits. Dive into a warm, bubbling summer fruit cobbler using fresh or frozen berries!

Provided by Melissa Erdelac

Categories Dessert

Time 55m

Number Of Ingredients 13

Ingredients

4 cups blueberries, (fresh or frozen)
¼ cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 ⅓ cup gluten-free all purpose flour ((I use and recommend Cup 4 Cup gluten-free flour))
⅓ cup granulated sugar
1 ½ teaspoon baking powder
¼ teaspoon salt
⅓ cup cold unsalted butter, (chopped)
⅓ cup milk
1 tablespoon coarse sugar, (optional for topping)
1 tablespoon milk, (optional for topping)
ice cream or whipped cream, (for serving)

Steps:

Preheat the oven to 350ºF. Grease a 8X8 baking dish with butter or nonstick cooking spray.
In a large bowl mix together berries, sugar, cornstarch, and lemon juice. Spread in prepared baking dish. Set aside.
Whisk together the flour, sugar, baking powder, and salt. Add the chilled butter pieces to the flour mixture. Use a pastry blender, fork, or fingers to cut butter into the flour until small, crumbly pieces remain.
Gently stir in the milk until no flour pockets remain. Pat the dough into flat rounds and place on top of fruit filling. It is fine if fruit is showing through.
If desired, use a pastry brush to brush milk on top of biscuits and sprinkle with coarse sugar. Bake for 35-40 minutes, or until biscuits start to brown and toothpick inserted in middle comes out clean. Serve warm with ice cream or whipped cream.
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Nutrition Facts : Calories 179 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 115 mg, Fiber 3 g, Sugar 19 g, ServingSize 1 serving

GLUTEN-FREE BLUEBERRY MUFFIN PEACH COBBLER

Gluten-Free Blueberry Muffin Peach Cobbler image

The classic breakfast muffin overtop of the classic summer dessert, aka heaven.

Provided by Athletic Avocado

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Ingredients

cooking spray
1 cup gluten-free all-purpose flour
½ cup coconut sugar
2 teaspoons baking powder
⅛ teaspoon ground cinnamon
⅓ cup almond milk
1 egg
2 tablespoons coconut oil, melted
¼ teaspoon vanilla extract
1 cup blueberries
6 cups sliced peaches
3 tablespoons coconut sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray.
Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl.
Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter.
Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches.
Bake in the preheated oven until top is golden, 35 to 40 minutes.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 35.9 g, Cholesterol 23.3 mg, Fat 4.8 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 145.3 mg, Sugar 22.4 g

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