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!

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Ingredients Needed:

Biscuit Ingredients

• 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.

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How to Make Berry Cobbler

This berry cobbler recipe requires a quick 15 minutes of hands-on time!

1. 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.
2. Add the wet ingredients: Mix in the applesauce and egg, then mix until combined.
3. Roll the dough: Use your hands to roll the dough into 6 balls, then pat each into a biscuit shape. Set aside.
4. Make the filling: In a large bowl, mix berries, lemon zest and juice, arrowroot, and sugar. 
5. 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! 

Serving Suggestions

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.

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More Gluten-Free Summer Desserts You’ll Love

• Lemon Bars
• 4th of July Cake
• Strawberry Shortcake
• Raspberry Peach Crumble

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