Gluten Free Living – 2018

I love a good fruit cobbler. This Gluten Free Blueberry Cobbler has to rank right up there as one of my favorites. It starts with a fresh blueberry filling on the bottom. Then it’s got a delicious southern-style topping but made with Krusteaz gluten free all-purpose flour. The dough is sprinkled with sugar before baking. Then after the cobbler is baked it has a delicious blueberry sauce drizzled over top. Add a little Blue Bell ice cream and you have a heavenly concoction that’s as dreamy as it looks.

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Back in early March,  I had my son and his girl friend over for dinner. I served Orange Sesame Beef, Easy Baked Rice, Winter Fruit Salad and this lovely recipe for dessert. Dinner was a rave. They enjoyed everything but this cobbler was a huge hit. And why not? The blueberry sauce is absolutely amazing and perks up the cobbler even more. I nabbed that sauce from my Overnight Blueberry French Toast recipe thinking it would work just as well with this dessert. I was right.

While no one else in our family bothers eating gluten free, I prefer it. Otherwise, my knees start killing me. Literally. They get really inflamed and swollen. After being off gluten for a couple of days they go back to normal. 🙁 So I made this cobbler for ME! Quite frankly, no one else even noticed that the recipe was gluten free. Which is always a good thing.

While I used Krusteaz gluten free flour, Cup4Cup is also a terrific GF flour. I do NOT recommend Pamela’s baking mixes as the ratio never works out right and the taste isn’t as pleasant. Believe me, gluten free baking is the adventure of a lifetime. Not all gluten free flours are created equal. Some are infinitely better than others. Besides that, you may not be able to find the kinds of GF flours in your location, that I’m able to find in the DFW Metroplex area. Thankfully, gluten free flours are becoming more readily available than when I first started making gluten free recipes five years ago.

If you’re in the mood for a delightful fruit cobbler for Mother’s Day or Father’s Day, I recommend this Gluten Free Blueberry Cobbler. Especially if you have gluten free friends or family. If you don’t, you can easily substitute the GF flour for regular flour with the same fantastic results. And don’t forget the ice cream if you want an over-the-top dessert your family will love. 🙂

Gluten Free Blueberry Cobbler is so amazing, you won’t believe you aren’t eating a regular flour-based dessert.

If you love fruit cobblers, you need to put this one on your menu for Mother’s Day or Father’s Day.

Gluten Free Blueberry Cobbler is perfect with a plop of ice cream on top.

It’s even better with MORE warm blueberry sauce drizzled over top of the ice cream.

Here’s what I did.

I used these ingredients for the blueberry filling layer.

Wash and de-stem blueberries. Dry thoroughly. Place in a large mixing bowl.

Add granulated sugar, brown sugar, lemon juice, cornstarch, vanilla and GF flour, if using. (I did not use this much GF flour. I actually had to syphon some of it back out because I was looking at the ingredients list for the topping rather than the filling.)

(You can also omit the GF flour entirely and it turns out very well, too.

Stir ingredients to combine.

Pour blueberry filling into a greased 8×12″ glass baking dish.

Add boiling water over top.

Bake at 400 degrees for about 15-20 minutes.

I used these ingredients for the topping.

Mix GF flour, granulated sugar, brown sugar, sea salt and baking powder together. Cut in cold butter with a pastry blender until well mixed.

.

Add boiling water.

Stir ingredients to combine. This is NOT a crumb topping. The topping is very moist.

Dollop topping over top of baked blueberry layer. Sprinkle with granulated sugar topping.

Bake at 400 degrees about 35-40 minutes or until done.

To make blueberry sauce: Mix sugar, cornstarch and water.

Bring to a boil over low to medium heat. Cook 4-6 minutes stirring constantly.

Reduce heat to low. Add blueberries.

Simmer approximately 10-15 minutes until the blueberries burst.

Add butter. Stir to combine. Keep warm until needed.

To serve: spread warm blueberry sauce over top of cobbler.

Top with a scoop of ice cream, if desired, and more blueberry sauce.

Gluten Free Blueberry Cobbler is a fantastic dessert for company.

Here’s the recipe.

GLUTEN FREE BLUEBERRY COBBLER

(My own concoction)

Gluten Free Blueberry Cobbler

Teresa Ambra

This fabulous Blueberry Cobbler has a fresh blueberry filling, topped with a gluten free topping. Then it's sprinkled with sugar before baking. Finally, it's topped with warm fresh blueberry sauce and ice cream to serve. It's perfect for holidays like Mother's Day, Father's Day or Fourth of July. It's also a terrific way to use up a bumper crop of blueberries!

No ratings yet

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Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Southern

Servings 10

Calories 407 kcal

Equipment

• 1 9x13" glass baking dish
• 2 large mixing bowls
• 3 wooden spoons
• measuring cups
• measuring spoons
• 1 pastry blender
• 1 medium sauce pan

Ingredients

  

1x2x3x

COBBLER:

• 2 pints fresh blueberries
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1 tsp. cornstarch
• 2 tbsp. brown sugar packed
• 2 tsp. granulated sugar
• 3 tbsp. gluten free flour optional (I used Krusteaz but you can omit this since you're already using cornstarch)
• 1/2 cup boiling water

TOPPING:

• 1 cup gluten free flour (I used Krusteaz)
• 1/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 6 tbsp. unsalted butter cold
• 1/3 to 1/2 cup boiling water (use less if you can)

SUGAR TOPPING:

• 3 tbsp. granulated sugar

BLUEBERRY SAUCE:

• 3 tbsp. cornstarch
• 1 1/2 cups water
• 1 1/2 cups fresh blueberries
• 1 1/2 tbsp. unsalted butter
• 1 1/2 cups granulated sugar

Instructions

 

COBBLER:

• Preheat oven to 400°.
• Place blueberries in a large mixing bowl.
• Add sugars, corn starch, lemon juice, vanilla and 3 tbsp. GF flour (if using).
• Stir ingredients to combine.
• Pour boiling water over top and combine again.
• Spray an 8x8”, 9x9” or 8x12” glass baking dish with cooking spray.
• Pour blueberry mixture into prepared baking dish.
• Bake for 15-20 minutes.
• Remove from oven.
• Meanwhile, prepare topping.
• Dollop topping over top of hot blueberries.
• Sprinkle with Sugar Topping.
• Bake an additional 30-40 minutes until blueberries are done and topping is golden brown.
• Serve with hot Blueberry sauce ladled over top.
• Top with ice cream if desired.

TOPPING:

• Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
• Cut in butter with a pastry blender until coarse crumbs form.
• Add boiling water and stir just until moistened.
• (This mixture is very moist. It is not like a crumb topping). (See note below).
• Dollop topping over top of hot blueberry mixture.
• Sprinkle with Sugar Topping.
• Bake at 400° an additional 30-40 minutes or until done.

SUGAR TOPPING:

• Sprinkle sugar topping evenly over regular topping before baking.

BLUEBERRY SAUCE:

• In a medium saucepan over medium heat, mix the sugar, cornstarch and water.
• Bring ingredients to a boil.
• Cook 4-6 minutes stirring constantly.
• Add the blueberries.
• Reduce heat to low, and simmer approximately 10-15 minutes--until the blueberries burst.
• Stir in butter to combine.
• Keep warm.
• Pour hot blueberry sauce over top of individual servings of the cobbler to serve.
• Top with ice cream, if desired.

Notes

NOTE: You can omit the GF flour in the cobbler portion if you want the cobbler more fruity and juicy.

 

NOTE: I used Krusteaz GF flour. I have also used Cup4Cup GF flour with equally excellent results. I do NOT recommend using Pamela's baking and pancake mix for this recipe. The texture and flavor are both off.

 

NOTE: You can use regular flour in this recipe if you don't need to keep it gluten free.

 

NOTE: If you prefer the topping to be more of crumb topping like a streusel, don't add as much boiling water.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 407kcalCarbohydrates: 82gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 156mgPotassium: 106mgFiber: 4gSugar: 61gVitamin A: 340IUVitamin C: 11mgCalcium: 59mgIron: 1mg

Keyword blueberries, blueberry dessert, cobbler, dessert, gluten free, gluten free dessert

Tried this recipe?Let us know how it was!

If you’re looking for a way to use an abundance of blueberries, this is the recipe!

Drool, baby, drool!

Gluten Free Blueberry Cobbler is a delicious summer dessert for summer holidays like Independence Day, too!

Better grab a bite while you can. 🙂

You may also enjoy these delicious recipes!

Texas Cobbler

Blueberry Breakfast Cobbler

Mom’s Blueberry Pie

Gluten Free Blueberry Cobbler

Teresa Ambra

This fabulous Blueberry Cobbler has a fresh blueberry filling, topped with a gluten free topping. Then it’s sprinkled with sugar before baking. Finally, it’s topped with warm fresh blueberry sauce and ice cream to serve. It’s perfect for holidays like Mother’s Day, Father’s Day or Fourth of July. It’s also a terrific way to use up a bumper crop of blueberries!

No ratings yet

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine Southern

Servings 10

Calories 407 kcal

Equipment

• 1 9×13" glass baking dish
• 2 large mixing bowls
• 3 wooden spoons
• measuring cups
• measuring spoons
• 1 pastry blender
• 1 medium sauce pan

Ingredients

  

1x2x3x

COBBLER:

• 2 pints fresh blueberries
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 1 tsp. cornstarch
• 2 tbsp. brown sugar packed
• 2 tsp. granulated sugar
• 3 tbsp. gluten free flour optional (I used Krusteaz but you can omit this since you’re already using cornstarch)
• 1/2 cup boiling water

TOPPING:

• 1 cup gluten free flour (I used Krusteaz)
• 1/4 cup brown sugar packed
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 6 tbsp. unsalted butter cold
• 1/3 to 1/2 cup boiling water (use less if you can)

SUGAR TOPPING:

• 3 tbsp. granulated sugar

BLUEBERRY SAUCE:

• 3 tbsp. cornstarch
• 1 1/2 cups water
• 1 1/2 cups fresh blueberries
• 1 1/2 tbsp. unsalted butter
• 1 1/2 cups granulated sugar

Instructions

 

COBBLER:

• Preheat oven to 400°.
• Place blueberries in a large mixing bowl.
• Add sugars, corn starch, lemon juice, vanilla and 3 tbsp. GF flour (if using).
• Stir ingredients to combine.
• Pour boiling water over top and combine again.
• Spray an 8×8”, 9×9” or 8×12” glass baking dish with cooking spray.
• Pour blueberry mixture into prepared baking dish.
• Bake for 15-20 minutes.
• Remove from oven.
• Meanwhile, prepare topping.
• Dollop topping over top of hot blueberries.
• Sprinkle with Sugar Topping.
• Bake an additional 30-40 minutes until blueberries are done and topping is golden brown.
• Serve with hot Blueberry sauce ladled over top.
• Top with ice cream if desired.

TOPPING:

• Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
• Cut in butter with a pastry blender until coarse crumbs form.
• Add boiling water and stir just until moistened.
• (This mixture is very moist. It is not like a crumb topping). (See note below).
• Dollop topping over top of hot blueberry mixture.
• Sprinkle with Sugar Topping.
• Bake at 400° an additional 30-40 minutes or until done.

SUGAR TOPPING:

• Sprinkle sugar topping evenly over regular topping before baking.

BLUEBERRY SAUCE:

• In a medium saucepan over medium heat, mix the sugar, cornstarch and water.
• Bring ingredients to a boil.
• Cook 4-6 minutes stirring constantly.
• Add the blueberries.
• Reduce heat to low, and simmer approximately 10-15 minutes–until the blueberries burst.
• Stir in butter to combine.
• Keep warm.
• Pour hot blueberry sauce over top of individual servings of the cobbler to serve.
• Top with ice cream, if desired.

Notes

NOTE: You can omit the GF flour in the cobbler portion if you want the cobbler more fruity and juicy.

 

NOTE: I used Krusteaz GF flour. I have also used Cup4Cup GF flour with equally excellent results. I do NOT recommend using Pamela’s baking and pancake mix for this recipe. The texture and flavor are both off.

 

NOTE: You can use regular flour in this recipe if you don’t need to keep it gluten free.

 

NOTE: If you prefer the topping to be more of crumb topping like a streusel, don’t add as much boiling water.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 407kcalCarbohydrates: 82gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 156mgPotassium: 106mgFiber: 4gSugar: 61gVitamin A: 340IUVitamin C: 11mgCalcium: 59mgIron: 1mg

Keyword blueberries, blueberry dessert, cobbler, dessert, gluten free, gluten free dessert

Tried this recipe?Let us know how it was!