Gluten-Free Blueberry Cobbler with Almond Flour Recipe
This Gluten-Free Blueberry Cobbler features a tender almond and oat flour topping over juicy, cinnamon-spiced blueberries. Perfectly baked until golden and bubbling, it’s a delicious, allergy-friendly dessert ideal for any occasion, served warm with your favorite creamy topping or ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 ½ cups almond flour
- 1 cup oat flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup light brown sugar (divided)
- 2 tablespoons light brown sugar (divided)
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch (optional)
Wet Ingredients
- ¾ cup almond milk or other dairy-free milk
- ½ cup melted butter (coconut oil or plant-based butter), plus more for greasing the pan
Fruit
- 6 cups (about 2 pounds) fresh or frozen blueberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9 x 13-inch baking dish with butter or coconut oil to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, sift together almond flour, oat flour, baking powder, and salt. Stir in ½ cup of the brown sugar.
- Combine Wet Ingredients: Add the melted butter or coconut oil and almond milk to the dry mixture, stirring until a smooth batter forms.
- Prepare Blueberries: Rinse blueberries under cold water and drain well. In a separate bowl, toss blueberries with the remaining 2 tablespoons of brown sugar, ground cinnamon, and cornstarch if using. This will help thicken the juices as they cook.
- Assemble the Cobbler: Spread the blueberry mixture evenly in the prepared baking dish. Spoon the batter gently over the top, leaving a small border around the edges to allow some fruit bubbling to peek through.
- Bake: Place the baking dish in the center of the preheated oven and bake for about 45 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges.
- Rest and Serve: Remove from the oven and allow the cobbler to rest for 10 minutes before serving. Enjoy warm with vanilla ice cream, whipped cream, crème fraîche, plain yogurt, or your favorite dairy-free topping.
Notes
- For a vegan version, use coconut oil or a plant-based butter alternative instead of dairy butter.
- If fresh blueberries are not in season, frozen can be used directly—no need to thaw.
- Adding cornstarch is optional but recommended to help thicken the blueberry juices and prevent a watery crust.
- Storage: Keep leftovers refrigerated in an airtight container for up to 3 days; reheat gently before serving.
- This cobbler is naturally gluten-free and can be enjoyed by people avoiding gluten.
