This Gluten Free Blueberry Cobbler is your summer cobbler upgrade! Fresh blueberries are tossed with fragrant mint and topped with a golden biscuit cobbler topping that's completely dairy free and refined sugar free. The mint adds a bright, refreshing note, making this the most interesting and unique cobbler at the summer table. Perfect with vanilla ice cream and allergy friendly enough for everyone to enjoy.
If you've been around for awhile, you know I LOVE a crumble. And if you're new here, well, my speciality is adding a crumble topping to anything I can. I think cobblers fall into the crumble category, albeit slightly different (see below). They are both still a yummy, carby topping with some crunch over something sweet and delicious and that just can't be beat! Whether cobbler, crisp, or crumble, a fruity version is a summer favorite due to how easy they are to make and the way they highlight ripe fruit. So, let me teach you how to make this easy blueberry cobbler recipe.
What's the Difference Between a Cobbler and a Crumble?
Cobblers are a biscuit-like or cake-like consistency often scooped on top to result in a "cobbled" appearance (does the word cobbled bother anyone else or is it just me?).
Crumbles are more streusel-like, made from flour, fat, sugar, and sometimes oats or nuts then crumbled on top. If you are looking for a fruit crumble recipe, try my Paleo Strawberry Peach Crumble.
Why You'll Love This Gluten Free Blueberry Cobbler
- Allergy friendly: like all of my recipes, this blueberry mint cobbler is gluten free, dairy free, corn free, soy free, and refined sugar free. It is also nut free and could easily be made fully vegan.
- Low sugar: my goal is always to create refined sugar free and lower sugar desserts that still taste amazing. This gluten-free cobbler contains a fraction of the sugar of most cobbler recipes and uses unrefined sweeteners, making it lower glycemic index and healthier.
- The mint upgrade: fresh mint in the blueberry filling is the unexpected twist that makes this cobbler unique. Refreshing, fragrant, and perfectly paired with the sweet blueberries.
- Healthy: besides the above health facts, let's talk about the blueberries and mint. Blueberries are packed with anti-oxidants and fiber, which are great for gut health and inflammation. Mint is also packed with anti-oxidants and anti-inflammatory compounds. It's great for soothing digestive discomfort too, so if dessert usually makes you feel bloated, this one will definitely make you feel great!
- Easy recipe: this is the perfect summer dessert because it utilizes seasonal fruit, is super easy to make, and bakes in 30 minutes. You literally just mix everything together, scoop it over the juicy berry base and bake! It's one of the easiest desserts to whip up in the summer for yourself, to bring to a get together or BBQ, or make for the family.
Gluten Free Blueberry Mint Cobbler Ingredients
- Blueberries: this recipe is best made with fresh blueberries during blueberry season, but you can make it with frozen.
- Fresh mint: just a few leaves of fresh mint go a long way in this gluten free cobbler recipe!
- Coconut sugar: the unrefined sweetener used in both the blueberry base and gluten free cobbler topping.
- Coconut oil: a healthy fat packed with medium-chain triglycerides that I utilize in lots of my baking to keep recipes dairy and nut free.
- Gluten free flour: be sure to use a 1:1 all purpose gluten-free flour that contains xanthan gum.
- Tigernut flour: this is a nut free alternative to almond flour, but you can use almond flour instead if tolerated.
- Tapioca flour: a couple tablespoons of starch helps keep gluten free baked goods light.
- Buttermilk: we'll make an easy homemade buttermilk using dairy-free milk and apple cider vinegar to keep this recipe dairy free.
- Egg: 1 large egg is needed, see below for substitutions to make this recipe vegan.
- Baking powder, cinnamon, lemon juice, vanilla extract, salt
How to Make Gluten Free Blueberry Cobbler
- Preheat oven to 375F. Mix the buttermilk and set aside.
- Place coconut oil in the bottom of a 8x8 baking dish and place in the oven while it preheats so that oil melts.
- Combine all ingredients for the blueberry filling in a large bowl and set aside.
- Combine dry ingredients for the biscuit topping in a medium bowl.
- Cut the coconut oil into the flour mixture until you have a sand like texture with small pebbles of oil.
- Add the whisked egg and buttermilk and mix to combine until dough comes together.
- Pour blueberry mixture into the prepared baking pan.
- Use a large cookie scoop to scoop cobbler topping evenly over the top of the blueberries.
- Brush the top of the cobbler with the extra milk and sprinkle with sugar.
- Bake for 30-35 minutes until top is golden brown, edges are crisp, blueberries are bubbling, and a toothpick comes out just clean.
- Let cool so it can set before serving.
Substitutions and Variations
- Flour: you can use almond flour instead of tigernut flour if you tolerate nuts. Arrowroot starch can be used instead of tapioca starch.
- Coconut oil: you can use butter or dairy free butter instead.
- Blueberries: fresh are best, but you can use frozen if needed. Thaw and pour off any excess juice before using.
- Mint: I have not tested using dried mint, but I know the results won't be the same. Fresh mint provides an aromatic flavor that dried mint doesn't.
- Variations: if you love lemon flavor, add some lemon zest to the blueberry mixture. The gluten free cobbler topping would go great with any base, so you can sub out the blueberries to make whatever fruit cobbler you love. Try a peach cobbler (this might be amazing with mint too!) or your other favorite summer fruit.
Serving and Storage
This easy gluten-free blueberry cobbler cannot be served without a scoop of ice cream on top. Honestly, that would be criminal. Bring a serving of this cobbler to room temperature (or even warm it up slightly in the microwave) and serve with my Vegan Vanilla Ice Cream for the ultimate summer dessert. Or serve with homemade coconut whipped cream!
Store any leftovers at room temperature for up to 2 days or in the fridge for up to 5. Just be sure to cover cobbler with plastic wrap or tinfoil.
You can freeze portions in individual freezer safe containers, just thaw in the fridge overnight and warm in the oven at 300F for 30 minutes. The cobbler may be more runny, but it will still taste delicious.
FAQ
Yes, it is gluten free as written, just be sure to check all ingredient labels.
Yes, it is dairy free as written, just make sure to use a dairy free milk for the homemade buttermilk.
I have not tested a vegan option, but this blueberry cobbler should work with an egg substitute like Bob's Red Mill or a flax egg. I think it would even work by substituting the egg for 2 tablespoon of pumpkin puree. If you try it, let me know in the comments.
This recipe is best with in-season juicy blueberries that are fresh and flavorful, but you can use frozen berries if needed. I suggest thawing them at room temperature then pouring off any excess juice.
Yes, you can, but the mint is the unique factor in this recipe and I definitely advise trying it!
I don't advise it as dried mint does not provide the same aromatic flavor as fresh mint. If you try it, I would start with ½-1 teaspoon of dried mint.
The top of the biscuits should be golden brown, the blueberries should be bubbling, and a toothpick inserted in the center of a biscuit should come out with a few crumbs on it.
You definitely can! You can make it a day or two before then warm slightly before serving.
More Delicious Blueberry Recipes
Gluten & Dairy Free Blueberry Crumble Cheesecake
Gluten Free Blueberry Crumble Pie
Gluten Free Blueberry Streusel Bread
Gluten Free Blueberry Crumble Cookies
Gluten Free Blueberry Oat Muffins
Gluten Free Blueberry Chocolate Chip Cookies
If you try this recipe, please leave a rating and review below. If you have any questions, leave them in the comments
Gluten Free Blueberry Mint Cobbler
Equipment
Ingredients
Blueberry Filling
- 2 tablespoon coconut oil
- 8 cups fresh blueberries (about 50 oz)
- ¼ cup coconut sugar
- 2 tablespoon tapioca starch
- 1 T diced mint leaves
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Gluten Free Cobbler Topping
- ¾ cup milk of choice, divided
- 1 teaspoon apple cider vinegar
- 1 cup 1:1 gluten free flour
- ½ cup tigernut flour or almond flour
- 2 tablespoon tapioca starch
- ⅓ cup coconut sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 4 tablespoon cold coconut oil or butter
- 1 egg whisked
- extra coconut sugar or sanding or turbinado sugar
Instructions
- Preheat oven to 375F.
- Mix ½ cup of milk and apple cider vinegar for the topping together and set aside.
- Place the 2 tablespoon of coconut oil in the bottom of a 8x8 baking dish and place in the oven while it preheats so that oil melts.
- Combine all ingredients for the blueberry filling in a large bowl and mix well. Set aside.
- Combine dry ingredients for the biscuit topping in a medium bowl.
- Cut the coconut oil into the flour mixture until you have a sand like texture with small pebbles of oil.
- Add the whisked egg and buttermilk and mix to combine until dough comes together.
- Pour blueberry mixture into the prepared baking pan. Use a large cookie scoop to scoop cobbler topping evenly over the top of the blueberries.
- Brush the top of the cobbler with the extra milk and sprinkle with sugar.
- Bake for 30-35 minutes until top is golden brown, edges are crisp, blueberries are bubbling, and a toothpick comes out just clean.
- Let cool on a wire rack.
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