Old-Fashioned Blueberry Cobbler, Gluten Free, of course

Old-Fashioned Blueberry Cobbler, Gluten Free, of course

In order to deliciously employ my current overabundance of blueberries, I turned to this old-fashioned blueberry cobbler recipe (made gluten-free, of course). It will please any guest or picky neighbor, and rid you of the guilt stemming from a glut of berries! gfJules.com

One of my favorite things about spring and summer is the abundance of fresh berries – and what better way than in a gluten free old-fashioned blueberry cobbler, gluten free, of course!

I love when my biggest gluten free baking problem is how to use up all the berries, fruits and veggies that I seem to accumulate from farmers’ markets, pick-your-own-fruit fields, and friends … and recipes like this traditional biscuit-topped cobbler are a great way to ensure no yummy fruit goes to waste.

To deliciously employ my current overabundance of blueberries, I turned to this old-fashioned blueberry cobbler recipe and made it gluten free using my gfJules All Purpose Gluten Free Flour. It’s so liberating to know that I can use an old family recipe or one from a treasured cookbook, substitute with my gfJules Flour and know it will turn out.

Do you have a few favorite family recipes you’ve been longing to make again, but have been afraid to try converting to gluten free? If you’ve been afraid to try, or have tried before and failed with other gluten free flours, I urge you to try with my gfJules Flour. Read the reviews and you’ll see you’re not alone in having failed with other blends, but that success is truly possible because my gfJules Flour is SO very different.

THIS IS THE ONLY FLOUR I USE

When I found out I had Celiac Disease (close to 3 years ago), my husband decided that he would also go gluten free. Our holiday presents are always a variety of our homemade cookies – I looked at gluten free cookie recipes and they generally were made from a conglomeration of flour ingredients that required a lot of measuring and more prep than I had time to take care of. I can’t even remember how I got turned onto GF Jules’ flour, but I am so glad I did. I can use this flour in my “regular cookie” recipes and the results are fantastic. Last year, we baked 14 different varieties of cookies and each one tasted like they always had. Anytime I cook with a recipe that calls for flour, I use GF Jules and that’s all I have in my house. It is used cup for cup as is glutenized flour and is easily substituted from your old familiar recipes. 

 

Sometimes I forget how hard it used to be to bake gluten free! This recipe is yet another that will fool your friends and neighbors – no way they’ll know it’s gluten free!

So rid yourself of any guilt stemming from a glut of berries! Whip up this delicious old fashioned blueberry (or peach, or strawberry, or raspberry, or apple, or whatever you can get your hands on!) cobbler, gluten free! (Just make sure to save some for yourself!)

peaches | gfJules

And lest you find yourself in the doldrums of winter or fresh out of blueberries, frozen berries work just as well, and a mixture can be fun, too! A frozen mix of blueberries, blackberries and raspberries is an equally delicious twist that makes a most excellent gluten free cobbler.

gluten free old fashioned peach cobbler in cast iron

Simply mix the sugar, water and 3 tablespoons of my gfJules Flour together over low heat until it becomes opaque and thickens a bit. It shouldn’t be watery, but definitely not super thick, either.

old fashioned blueberry cobbler filling in pot

Then stir in the berries you have on hand.

old fashioned blueberry cobbler berry mixture

Add to your pan and top with dollops of the quick cobbler recipe …

Gluten Free Old Fashioned Blueberry Cobbler before baking

and look how inviting this beauty is when it comes out of the oven! 

Gluten Free Old Fashioned Blueberry Cobbler on rack

Enjoy!

Gluten Free Old Fashioned Blueberry Cobbler on rack

Old-Fashioned Blueberry Cobbler, Gluten Free, of course

Yield: 6-8 servings
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes

Fresh blueberries, raspberries, blackberries ... or any mixture you happen to have fresh or frozen makes this old fashioned gluten free cobbler an easy recipe to whip up for a last minute dessert. You won't have any leftovers, that's for sure!

Ingredients

Berry Mixture

Gluten Free Cobbler Topping

  • 1 cup gfJules™ All Purpose Gluten-Free Flour
  • ¼ cup lightly packed brown sugar or unrefined coconut palm sugar
  • ¼ cup milk, dairy or non-dairy
  • 1 egg or favorite egg substitute
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • ¼ cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)

Instructions

In a medium-sized saucepan, combine gfJules™ Flour, sugar and water. Stir and cook over medium heat until thickened, approximately 12-15 minutes. The mixture should not be super thick, but not watery either (see picture above recipe card).

The mixture will over-boil and burn if not stirred often, so watch the pot and reduce the heat if the mixture is too bubbly or is browning. Add the vanilla extract.

Wash and remove all blueberry stems (there’s nothing worse than biting into a delicious blueberry cobbler, only to get a hard stem!). Stir the blueberries into the cooked sugar mixture to coat.

Pour the filling into a 9- or 10- inch, deep pie plate (it’s important not to bake the cobbler in too small or too shallow of a plate, or the hot blueberry filling will bubble all over the sides).

Preheat oven to 375° F.

In a medium-sized bowl, whisk together gfJules™ Flour, brown sugar, baking powder and baking soda. Using a pastry cutter or two butter knives, cut in the butter until the flour looks like small gravel or pebbles.

In a separate bowl, stir the egg and milk to mix. Slowly add this mixture to the flour bowl and stir with a fork until completely combined.

Scoop several large spoonfuls of this batter onto the top of the filling in the pie plate. It will rise and touch the other spoonfuls as it bakes, to cover most of the top of the filling, as pictured.

Line the oven rack with foil and place the filled pie plate on top of the foil to prevent any bubbly mixture from falling onto your oven floor and burning.

Bake for 20-25 minutes, or just until the cobbler is browning and somewhat firm to the touch. A toothpick inserted into the cobbler, then removed, should be clean.

Serve warm or cold. Serves 8.

Don’t forget you can use whatever fruit you can find — fresh or frozen — in this delightful, old fashioned gluten free cobbler recipe.

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Gluten Free Old-Fashioned Blueberry Cobbler by gfJules will please any guest!

Old-Fashioned Blueberry Cobbler, Gluten Free,

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58 thoughts on “Old-Fashioned Blueberry Cobbler, Gluten Free, of course

  1. Just made this and it’s great! One question, when I made the sugar mixture for the blueberries it turned into a gel like consistency – is that normal? Even after baking it’s still like that. Maybe I overcooked the mixture prior to putting in the blueberries? Thanks for your help!

    • Hi Jen, it shouldn’t be super gel-like, but there is a bit of gel texture to it, like in French Tarts with fruit on top that look kindof shiny — it’s a little like that. I think you’re right that maybe it was overcooked a bit before adding the blueberries. Just keep that in mind for next time. I hope it was still yummy!
      ~jules

      • Hi Jen, just made it again last night. I’ll add some more process pics for you (and others!). I do think you must’ve overcooked the mixture because it wasn’t thick and gel-like for me this time, either, and cooked up, the berry filling was just perfect. Check out the pics — I’ll post them soon — and I hope you give this recipe another go!
        ~jules

  2. Oh so excited to try this recipe. Just purchased blueberries at a very low price. Reading the reviews and questions below is a bonus. My only downfall is gaining weight eating delicious products from your flour, Jules. But this one is healthy, All those blueberries, Right !! 😉

    • Exactly, Angie!!! LOL! I know what you mean. I made a blueberry buckle yesterday (second one in 2 days–recipe testing) and I gave all but one piece away. I still wanted to enjoy some, but I didn’t need the whole cake!
      ~jules

    • Absolutely, Joni! I do that all the time – especially in the winter when fresh berries are scarce. And no need to thaw them before baking! Enjoy!
      ~jules

  3. Whenever possible I try to use Splenda in recipes. When I see cane sugar in your recipes I often wonder if this sugar substitute will work. I’d like your advice.

    • Hi Bea, I’ve worked with Splenda (for baking) in lots of recipe applications. You can absolutely use it in place of cane sugar in my recipes. Of course, recipes with smaller amounts of sugar will be affected less by using Splenda, but if you are good with the taste, you can use it or Swerve or baking Stevia or even unrefined coconut palm sugar in place of the sugar. The place I notice the biggest difference is in cookies, but in a cobbler like this, the switch should be fairly seamless. Enjoy!
      ~jules

  4. Just made this cobbler, so yummy! I love your flour and your recipes. Will be making the lemon pound cake later this week. Jules, I think you’re trying to make a baker out of me. Keep up the good work.

  5. OMG! Not sure I can stop with one serving! Delicious! I have a cherry tree so I mixed blueberries and cherries…..heavenly ! Thank you!

  6. I do like your flour, but I’m wondering why the price went up so much. You are now charging almost as much for 4 lbs of flour as you did for 5lbs before your breakup. I realize prices go up all the time, but this seems excessive to me.

    • Hi Patricia, thanks for your question and I’m so glad to hear you like my flour! The reality is that when my former partners locked me out of my company, they locked me out of 6 years of volume, efficiencies, and negotiated discounts. In addition to now sourcing certified non-GMO ingredients, because I only have one product at this point, the volumes aren’t high enough to merit discounts from my suppliers or manufacturers. I expect prices will change as I introduce more products and new packaging and as volumes increase, but at this point, charging .75/lb more is as low as I can go with initial production costs to cover. I hope you understand and realize that I’m not trying to gouge anyone. I eat exclusively GF too, and I appreciate that premium, safe, certified GF foods actually cost more, but I will be trying to keep my prices as low as I can with my new company. Thanks again for writing and I hope I’ve been able to answer your question sufficiently.
      ~jules

  7. Hi Julie! I am excited about this recipe. Do you think this would work okay if I were to do a peach cobbler? Also, how long does your flour stay good for? I think mine is over a year old and I made some cookies using it cup for cup and lets just say it was a flat gooey mess! Any input is appreciated!

    • Hi Amber, I think this cobbler topping would be wonderful on any number of berries or apples or peaches … it’s a really yummy topping that doesn’t overpower the fruit, but accents it. I think you’ll love it with peaches!
      About my flour, check the date on the bottom of the bag for the “best by” date. It had a 15 month shelf life from the date of production, so it depends on when you received your flour compared to when it was produced. Cookies can be finicky if the dough isn’t cold or you use all butter. I’d suggest reading this article on GF cookie baking tips and see if any of those ideas help. Stay in touch and let me know how it goes next time!
      ~jules

      • Thank you so much. I think it may have been the butter. It asked for half butter half shortening, which I hate to use. Any suggestions on what to use in it’s place? I can’t wait to try them out again. Love your flour!! Thanks so much!!!

        • Hi Amber, if you don’t want to use vegetable shortening (I use Earth Balance vegan shortening sticks – no hydrogenated oils or transfats), you could try coconut oil (solid at room temp) or use all butter but add 1/4 – 1/2 cup more of my flour to the dough to help hold it together. Make it with 1/4 cup more flour and bake off a tray; if needed, add a bit more flour to the rest of the dough before baking the rest. Hope that helps!
          ~jules

  8. Looks yummy!! Can’t wait to try. Thank you Jules for your great recipes and the best gluten free flour in the world.

    Marcia

    • Ah, thanks so very much, Marcia! What a sweetie you are! Can’t wait to hear how you love the recipe!
      ~jules

  9. I used to make a peach and blueberry cobbler in a 9 x 13 pan. Do you think I could double the ingredients except the blueberries and add in an equal amount of peaches for that size pan or just add an additional half instead of double the ingredients. Trying to figure out the math for the volume of a 9×13 pan vs a round 9″ pan! But also the peaches are wetter (like your strawberry answer), so don’t know what to increase without making a big mess!

    Thanks so much; glad you’re still out there in the internets!

    • Hi Beth,
      Sounds divine! What a great combination! I would suggest for a 9×13 to use 1 1/2 times the amount of topping, unless you really like topping (and in this case, there’s good reason to!), and then you could double it. As for the peaches and berries, I would go heavier on the blueberries because the peaches are so juicy it could be messy if there are too many. Double the total fruit and be sure to put aluminum foil under the pan so it doesn’t drip down to the bottom of the oven and burn.
      Enjoy!!
      ~jules

  10. Thank you so much, Jules. Can’t wait to try this. You are an inspiration, with gluten-free cooking and in surviving business woes. You go girl.

    • Thank you, Fay! I’m doing all I can – I SO appreciate the support and the virtual pat on the back! :)
      ~jules

  11. Hey there: This looks delicious. I can’t wait to try it. Thanks for sharing your yummy recipes. Good luck in this new venture. xoxo

    • Thank you, Mary! I can’t wait for you to try it, either! Let me know what you think! And thanks so much for the luck -I’ll take it!!!
      ~jules

    • Hi Jamie,
      Right now, I’d suggest copying and pasting the parts you want into a word document. This is just my temporary site – when the new site is up, it will be very easy to just print the recipe itself. Sorry for any trouble during this transition!
      ~jules

  12. Hi Jules
    I would like to say thank you for keeping in touch and giving such lovely recipes. I live in U.K. so can’t buy your flour however some friends are visiting Baltimore this summer and I’m hoping they can bring back some of your all purpose flour and anything other products they can source. I do hope your new business is successful. You have certainly been an inspiration to me since I was diagnosed as coeliac in 2004.
    Thank you again for your support.

    • Hi Linda,
      Thank you so very much for your sweet note. It means so much to me that I have been able to help fellow coeliacs in any way, no matter where they live! Please have your friends get in touch with me if they can’t find my flour in Baltimore this summer. I’ll gladly get them some flour for you to try.
      All the best to you!
      ~jules

  13. Can’t wait to try this for my daughter. We love your flour and recipes.

    Thanks for all you do for G/F people.

    • Thanks so much, Sharon! I’m glad you’re putting my flour and recipes to good use! I appreciate you taking the time to let me know! Enjoy the recipe!
      ~jules

    • Hi Chris, I imagine this recipe would be delicious using any kind of berry, but you’ll have to be prepared for the strawberries to give off more liquid as it bakes – perhaps use a bigger baking dish? Let me know how it goes!
      ~jules

    • Ah, thanks Susan! This would be a great 4th of July recipe! Top with some strawberries and whip cream for red, white and blue!
      ~jules

  14. I love blueberries especially blueberries muffins… but not big on cooked blueberries like in a pie or cobbler…can you substitute cherrys in this recipe or apples?

    • Hi Marsha, I think cherries would be delicious in this recipe … and gorgeous, too! Some dark, sweet Morelos, perhaps? Yum!
      ~jules

    • Cobblers are so versatile! It’s now the end of July, being peach season in the Niagara Region, I will be doing this with peaches and a touch of cinnamon. So yummy!