Gluten-Free Mixed Berry Cobbler
This healthy Mixed Berry Cobbler is a favorite summer dessert. It’s packed with fresh or frozen berries and topped with light, fluffy, buttery gluten-free biscuits!
Gluten-Free Berry Cobbler Recipe
This berry cobbler recipe is one of my all time favorites for summer BBQs, cookouts, and holidays.
It’s a perfect gluten-free, one-skillet dessert that’s made with a fresh blueberry and strawberry filling topped with homemade gluten-free, paleo biscuits. This healthy and delicious mixed berry cobbler is ready with just 15 minutes of prep.
Does Cobbler Have a Bottom Crust?
Nope! Cobbler is made up of a fruit layer topped off with a layer of biscuits. No bottom crust!
- Flour: we’re using a gluten-free blend of almond flour, tapioca flour, and coconut flour.
- Maple Sugar: our natural sweetener.
- Baking Powder: keeps the biscuit layer light and fluffy.
- Fine Sea Salt: enhances the flavor.
- Butter: cubed and cold!
- Unsweetened Applesauce: adds just the right amount of moisture and natural sweetness.
- Egg: helps the biscuits hold their shape.
- Coarse Sugar (optional): for sprinkling at the end. Optional, but adds some extra sweetness and a little bit of crunch.
Berry Filling Ingredients
- Berries: I use a combination of fresh blueberries and strawberries, but feel free to use any berry combination you like.
- Lemon: both lemon zest and juice add a fresh, tangy flavor.
- Ground Cinnamon: gives the filling a warm, sweet spiciness.
- Arrowroot: helps to thicken the berry filling.
- Maple Sugar: brings out the flavor of the berries with an extra touch of sweetness.
- Sea Salt: cuts the sweetness and enhances flavor.
How to Make Berry Cobbler
This berry cobbler recipe requires a quick 15 minutes of hands-on time!
- Combine the dry ingredients and butter: In a bowl, mix together the dry ingredients. Add in the cubes of cold butter, then use a pastry cutter or your fingers to break the butter up into small pieces.
- Add the wet ingredients: Mix in the applesauce and egg, then mix until combined.
- Roll the dough: Use your hands to roll the dough into 6 balls, then pat each into a biscuit shape. Set aside.
- Make the filling: In a large bowl, mix berries, lemon zest and juice, arrowroot, and sugar.
- Assemble and bake: Pour the berry filling into a large baking dish or cast iron skillet, then top with the biscuits. Sprinkle on extra sugar and cover. Bake covered for 20 minutes, then uncover and bake for another 20 minutes.
Can You Use Frozen Berries?
Yes, totally. You just need to bake uncovered for an extra 10 minutes for a total of 50 minutes!
Tips and Notes
- Sift the flour. I recommend sifting the flour through a fine mesh sieve to prevent any clumping.
- Use cold butter. Cold cubes of butter steam as the biscuits bake which creates little pockets of air and a lighter, fluffier texture.
- Don’t over-mix the dough. Mix until just combined. If you mix too much, you’ll end up with dry, dense biscuits.
- Size the biscuits evenly so they cook at the same rate.
- Don’t skip the arrowroot. It helps thicken the filling. The texture will be watery without.
- Bake covered AND uncovered. You’ll start with 20 minutes covered which warms the cobbler, then another 20 minutes uncovered to give the biscuit topping that ice golden color.
- Customize. Feel free to use other berry combinations or even another fruit like peaches. You really can’t go wrong!
I highly recommend serving this cobbler warm with a scoop of vanilla ice cream. This combination just can’t be beat!
How to Store
Leftover berry cobbler will last for up to 4 days in the fridge or wrapped tightly in the freezer for up to 1 month.
To enjoy again, thaw overnight in the fridge if frozen, then warm either in the microwave or in the oven at 350ºF until heated through.
Watch The Video
More Gluten-Free Summer Desserts You’ll LovePrint
Healthy Berry Cobbler (Gluten-Free)
This Healthy Berry Cobbler is my new favorite summer dessert. It’s packed with fresh or frozen berries and topped with light, fluffy, buttery gluten-free biscuits!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- 1 cup sifted almond flour
- ½ cup tapioca flour
- 2 tablespoons coconut flour
- 2 teaspoons maple sugar
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 tablespoons butter, cubed and cold
- ¼ cup unsweetened applesauce
- 1 egg
- Optional: coarse sugar for sprinkling at the end
Berry Filling Ingredients:
- 4 cups blueberries
- 4 cups strawberries, tops removed
- 1 tablespoon lemon zest
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 2 teaspoons arrowroot
- 1/2 cup maple sugar
- pinch of sea salt
- Pre-heat oven to 350 °F
- Make biscuits: In a bowl, stir together dry ingredients. Add in cold cubed butter and using a pastry cutter or your fingers break up the butter into the flour mixture until it is in small pieces.
- Add in applesauce, egg , and butter and mix to completely combine. Using your hands, roll dough into 6 balls and then using your hands pat the balls into a biscuit shape about 2-1/2″ in diameter and set aside.
- In a large bowl mix together the blueberries, strawberries, lemon zest and juice, arrowroot, lemon and sugar until well combined and pour into a 9 x 13 inch baking dish or large cast iron skillet.
- Top berries with the the biscuits. Sprinkle biscuits with extra sugar if adding.
- Cover lightly with foil and bake for 20 minutes. (See note on how to cook frozen fruit) Remove the foil and bake for an additional 20 minutes. Serve warm with a big scoop of vanilla bean ice cream!
Can you omit the arrowroot? It helps thicken the berry mixture! It will be watery without.
You can use a mix of other berries, too!!
If cooking with frozen fruit, bake an extra 10 minutes uncovered.
- Serving Size: 4
- Calories: 391
- Sugar: 38.5g
- Sodium: 85mg
- Fat: 14.8g
- Saturated Fat: 6.6g
- Carbohydrates: 63.9g
- Fiber: 10.5g
- Protein: 6.2g
- Cholesterol: 64mg
August 22, 2022
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