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?
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. 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!)
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.
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.
Then stir in the berries you have on hand.
Add to your pan and top with dollops of the quick cobbler recipe …
and just look how inviting this beauty is when it comes out of the oven!
Enjoy!
Old-Fashioned Blueberry Cobbler, Gluten Free, of course
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
- 3 Tbs. gfJules® All Purpose Gluten-Free Flour
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp. pure vanilla extract
- 4 cups fresh blueberries or other mixture of berries (fresh or frozen)
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 like aquafaba
- 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.
Pin for later!
I will definitely not make this again. I cooked it for the amt of time it says, was getting dark on top, tested with the toothpick, and seemed cooked. Took it out, and after awhile decided to try it. Glad I did. The underneath of the biscuit was still batter. I made it for dessert as we were having company. It is now back in the oven. I am hoping it will cook through.
I will stick to my crisps from now on. They always turn out. I made this because I needed gluten free, and didn’t want to have to buy both oats and flour.
Hi Doreen, glad you checked it, as well! Oven bake times do vary, so it is always wise to check for yourself. Just wondering as well, did you make any other subs like eggs or another GF flour blend? Those can make a difference as well. Hope it turned out with more time!
~jules
Hi Jule I find that if frozen fruit is being used it is best to let it in thaw and come to room temperature before adding the topping, that way the underside of the crust should be ok
well Ive made it but havent had it yet I added rhubarb to my blue berries and cut the sugar back I hope it well be good it sure looks good in the oven
Great!!! Hope it turned out well for you, Christine!
~jules
Made this recipe for the first time today, using frozen berries. Although I baked it for 25 minute and the biscuit topping was browned, the lower part of the biscuit that sat on the berries did not cook completly. It was still raw and doughy. Could this be because I started with frozen berries? Suggestions? The upper part of the biscuit topping was very good.
Hi Sandi, yes, I would say the frozen berries had something to do with that. Perhaps next time cover with foil so you can bake longer without over-baking the tops and double check that the bottom of the biscuits are totally cooked before removing from the oven. Frozen berries are a great trick to use so you can bake recipes like this one year-round, but there will be some accommodation needed in baking, but nothing that can’t be worked around!
~jules
Cab you substitute Almond flour for G.F. Jules
If so what adjustment do I need to make in the recipe?
Hi Nancy, I’m so sorry that I missed seeing your question when you first posted it! I try to answer all questions personally, and sometimes it can get to be overwhelming!
At any rate, to (finally) answer your question … it’s not as simple as just making a switcheroo for almond flour. Check out this article on gluten free flours for more info on why that is and how to make substitutions for other gluten free flours. https://gfjules.com/gluten-free-flour-comparison/ Happy baking!
~jules
I’ve actually never had Blueberry Cobbler! This looks fantastic and I know my husband would love it 🙂 Perfect for Memorial Day Weekend!
Jules, since we are both in the same city, would it be ossicle to come to your location and purchase some flour?
Hope you are feeling much better.
Thank you, Doris! Unfortunately, I don’t keep any flour on hand for sale, just for my own use and for testing batch samples!! You can buy my gfJules Flour at some local stores like David’s Natural Market and Mom’s Organic Market, though (call first to be sure they’re not out!). And we have fast shipping for on-line purchasing, of course!
~jules
I made this tonight, using fresh blueberries. The fruit portion is great, but the dough part is not. It’s almost bitter and leaves a strange aftertaste.
Hi Donna, do you have fresh baking soda and baking powder? Were you using an egg substitute of any kind? Not sure what could have thrown off the flavor, but that would be my first guess. We just made this recipe again last week and it was devoured by all our guests, so I know there was nothing off with the taste from the recipe, so I would revisit the freshness of all the ingredients you were using and see if there is anything off there. Glad the berries were at least yummy!!!
~jules
It’s been a few years since I’ve made a cobbler. I always think to make crisps instead, but your recipe has me thinking that I need a little biscuit goodness with our next dessert!
Ooo..this is right up my alley. I cannot wait to make it!!
Love how easy this is to make! Such a wonderful way to use blueberries!