Gluten Free Blueberry Mint Cobbler
This gluten free blueberry cobbler is elevated with fresh mint for a refreshing summer twist. Plus, it's dairy free, refined sugar free, and allergy friendly. The most unique blueberry cobbler you'll make all summer!
Servings 9 servings
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.