34+ Irresistible Gluten-Free Blackberry Cobbler Recipes for Every Season

Blackberries are a versatile and delicious fruit that shines in many desserts, and when paired with a buttery, crumbly topping, they create the perfect cobbler.

Whether you are following a gluten-free diet or simply looking to enjoy a tasty treat without gluten, a blackberry cobbler is an excellent choice.

In this blog, we’ve rounded up more than 34 incredible gluten-free blackberry cobbler recipes that will satisfy your sweet tooth and inspire your baking adventures.

Each recipe features a unique twist on the classic cobbler, using gluten-free ingredients that deliver on both flavor and texture.

From traditional blackberry cobblers to creative combinations with peaches, apples, almonds, and even chai spices, this collection offers something for every palate.

Whether you enjoy your cobbler with a scoop of vanilla ice cream or served warm with a cup of tea, these recipes are perfect for any occasion, from casual family gatherings to special celebrations.

34+ Irresistible Gluten-Free Blackberry Cobbler Recipes for Every Season

Gluten-free blackberry cobblers are the ideal dessert to satisfy your cravings for something sweet and comforting.

With so many delicious variations to choose from, there’s no reason you can’t enjoy this classic treat, no matter your dietary needs.

These 34+ gluten-free blackberry cobbler recipes offer a perfect mix of flavors and textures, making it easy to find the perfect recipe for every occasion.

So, whether you prefer a simple, traditional cobbler or want to experiment with fruity combos, spices, or nuts, there’s a recipe in this collection waiting for you to try.

Get ready to indulge in the sweet, tart, and satisfying world of gluten-free blackberry cobblers, and treat yourself to a homemade dessert that’s sure to impress everyone at the table.

Gluten-Free Blackberry Cobbler

This classic gluten-free blackberry cobbler brings together sweet, juicy blackberries and a buttery, slightly crisp topping.

The dessert is simple to make and perfect for showcasing the fresh, bold flavor of the berries.

Whether you’re enjoying it as a family treat or serving it at a special gathering, this cobbler will delight everyone, even those with gluten sensitivities.

Ingredients:

• 4 cups fresh blackberries (or frozen, thawed)
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup sugar
• 1/4 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup buttermilk (or dairy-free milk for a dairy-free option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium mixing bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently to combine, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
5. Add the buttermilk and vanilla extract to the flour mixture. Stir until the dough just comes together.
6. Drop spoonfuls of the dough over the blackberry mixture, covering as much of the berries as possible.
7. Bake for 40–45 minutes, or until the top is golden brown and the berries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

The classic blackberry cobbler is a guaranteed crowd-pleaser, especially when served with a scoop of vanilla ice cream or a dollop of whipped cream.

The slightly tart blackberries balance out the rich, sweet topping, making each bite heavenly.

Enjoy this warm, comforting dessert any time of year, but especially in the summer when blackberries are in peak season.

Vegan Gluten-Free Blackberry Cobbler

This vegan, gluten-free blackberry cobbler recipe is a delightful twist on the traditional dessert, free of both gluten and dairy but still packed with flavor.

The filling is full of natural sweetness from the blackberries, and the topping is light and fluffy, making it a perfect treat for those with dietary restrictions.

Ingredients:

• 5 cups fresh or frozen blackberries
• 1/3 cup maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon arrowroot powder (or cornstarch)
• 1/2 teaspoon ground cinnamon
• 1 cup gluten-free oat flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish or line it with parchment paper.
2. In a bowl, combine the blackberries, maple syrup, lemon juice, arrowroot powder, and cinnamon. Stir to combine and pour into the prepared baking dish.
3. In another bowl, whisk together the oat flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil, almond milk, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
5. Spoon the batter over the blackberries, spreading it evenly to cover the fruit.
6. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
7. Allow the cobbler to cool for 10 minutes before serving.

This vegan and gluten-free blackberry cobbler is a refreshing, lighter version of the classic.

With its naturally sweetened filling and fluffy, oil-based topping, it caters to a variety of dietary needs without sacrificing taste.

It’s perfect for those looking for a healthier alternative without compromising on flavor, and the maple syrup adds a nice depth of sweetness to balance the tartness of the blackberries.

Almond Flour Blackberry Cobbler

For those who enjoy a denser, more nutty-flavored cobbler, this almond flour blackberry cobbler is the perfect solution.

The almond flour gives the topping a rich texture, while the blackberries create a fruity, juicy filling that contrasts beautifully with the crunchy topping.

Ingredients:

• 4 cups fresh or frozen blackberries
• 1/4 cup honey or agave syrup
• 1 tablespoon lemon juice
• 1 tablespoon arrowroot powder (or cornstarch)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil or butter
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
2. In a mixing bowl, combine the blackberries, honey, lemon juice, arrowroot powder, and cinnamon. Stir until the blackberries are evenly coated, then transfer to the prepared dish.
3. In a separate bowl, whisk together the almond flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil (or butter), eggs, and vanilla extract to the dry ingredients. Stir until the mixture comes together and is slightly thick.
5. Spoon the almond flour mixture over the blackberries, covering as much of the filling as possible.
6. Bake for 35-40 minutes, or until the topping is golden and the berries are bubbling around the edges.
7. Let the cobbler cool for 10 minutes before serving.

The almond flour blackberry cobbler is a wonderful combination of soft, juicy blackberries and a dense, slightly sweet topping that’s a little crunchy around the edges.

The almond flour adds a nice richness to the cobbler, making it perfect for those who enjoy nut-based desserts.

This cobbler is a great option for those seeking a grain-free and gluten-free treat that’s still indulgent and satisfying.

Gluten-Free Blackberry Peach Cobbler

This gluten-free blackberry peach cobbler combines the tartness of blackberries with the sweet, juicy flavor of peaches, creating a delightful summer dessert.

With a crisp, golden topping and a warm, bubbling filling, this cobbler is a great way to use seasonal fruits and create a delicious treat that everyone can enjoy.

Ingredients:

• 2 cups fresh blackberries
• 2 cups fresh peaches, peeled and sliced
• 1/3 cup coconut sugar
• 1 tablespoon lemon juice
• 1 tablespoon arrowroot powder (or cornstarch)
• 1/2 teaspoon ground cinnamon
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, peaches, coconut sugar, lemon juice, arrowroot powder, and cinnamon. Stir gently and transfer the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your hands to incorporate the butter until the mixture resembles coarse crumbs.
5. Pour in the almond milk and vanilla extract, mixing until the dough just comes together.
6. Spoon the dough over the fruit mixture, covering it as much as possible.
7. Bake for 40-45 minutes, or until the top is golden and the fruit is bubbling.
8. Let it cool for 10 minutes before serving.

This blackberry peach cobbler is an excellent choice for those who love the combination of tangy and sweet.

The peaches add an extra level of sweetness that pairs beautifully with the blackberries, while the buttery topping gives the cobbler a delightful texture.

Serve with a scoop of vanilla ice cream for an extra treat, and enjoy the comforting flavors of this seasonal dessert!

Gluten-Free Blackberry Almond Cobbler

A perfect dessert for almond lovers, this blackberry almond cobbler is packed with nutty goodness from almond flour.

The combination of blackberries and almonds creates a deep, rich flavor profile, while the topping adds a crunchy, satisfying texture.

This cobbler is gluten-free, grain-free, and a great option for those with dietary restrictions.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon arrowroot powder (or cornstarch)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups almond flour
• 1/4 cup coconut sugar
• 1/4 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Sliced almonds (optional, for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch baking dish.
2. In a bowl, combine the blackberries, honey, lemon juice, arrowroot powder, and cinnamon. Stir gently, then pour into the prepared baking dish.
3. In a separate bowl, mix the almond flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir until the mixture comes together and forms a thick batter.
5. Drop spoonfuls of the batter over the blackberries, covering as much of the fruit as possible.
6. Sprinkle sliced almonds on top, if desired, for an extra crunch.
7. Bake for 35-40 minutes, or until the topping is golden brown and the blackberries are bubbling.
8. Allow to cool for 10 minutes before serving.

This blackberry almond cobbler is both indulgent and nutritious, thanks to the almond flour.

The almond flavor blends beautifully with the tart blackberries, making it a decadent treat that is still light and wholesome.

The topping gets wonderfully crunchy, especially with the addition of sliced almonds, providing a satisfying texture that pairs perfectly with the warm fruit filling.

Gluten-Free Cinnamon Blackberry Cobbler

This cinnamon blackberry cobbler has the perfect balance of sweetness and spice, with warm cinnamon complementing the tartness of the blackberries.

The crispy, golden topping creates a delightful contrast with the juicy filling, making this cobbler a deliciously comforting dessert that’s easy to make and enjoy.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon (plus extra for topping)
• 1/2 teaspoon ground nutmeg (optional)
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup brown sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup milk (dairy-free if preferred)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, cinnamon, and nutmeg (if using). Stir to combine and pour the mixture into the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture forms coarse crumbs.
5. Add the milk and vanilla extract to the flour mixture and stir until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering as much of the filling as possible.
7. Sprinkle additional cinnamon on top for extra flavor and a lovely scent.
8. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This cinnamon blackberry cobbler offers a fragrant, spiced twist on the classic.

The warm cinnamon enhances the blackberries’ natural tartness, creating a flavorful combination that will warm you up on a chilly evening.

The crumbly topping pairs beautifully with the juicy berries, making each bite a comforting and satisfying experience.

Whether served warm on its own or with a scoop of ice cream, this cobbler will be a family favorite.

Gluten-Free Blackberry Lemon Cobbler

This gluten-free blackberry lemon cobbler pairs the tartness of fresh blackberries with the bright and zesty flavor of lemon.

The lemon adds a refreshing twist to the cobbler, making it the perfect dessert for spring and summer gatherings.

It’s light, fruity, and satisfying, with a soft, slightly cakey topping that complements the juicy blackberries.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar (or regular sugar)
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, mix together the blackberries, sugar, lemon zest, lemon juice, cornstarch, and cinnamon. Stir gently and transfer to the prepared baking dish.
3. In a separate bowl, whisk the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to blend the butter into the flour until it forms coarse crumbs.
5. Pour in the almond milk and vanilla extract and stir until the dough just comes together.
6. Drop spoonfuls of the batter over the blackberry mixture, covering the fruit as much as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the blackberries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

This blackberry lemon cobbler brings a refreshing burst of citrus flavor to the traditional cobbler.

The lemon zest and juice cut through the sweetness of the blackberries, creating a balanced dessert that’s perfect for a warm day.

Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, it’s sure to be a hit at any gathering.

Gluten-Free Blackberry Coconut Cobbler

For coconut lovers, this gluten-free blackberry coconut cobbler is a tropical twist on the classic recipe.

The addition of shredded coconut in the topping gives it a delightful texture and a subtle coconut flavor that pairs perfectly with the sweet, tart blackberries. It’s easy to make and perfect for any occasion.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup shredded unsweetened coconut
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons coconut oil, melted
• 1/4 cup coconut milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium mixing bowl, combine the blackberries, honey, lemon juice, cornstarch, and cinnamon. Stir gently and transfer to the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, shredded coconut, coconut sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil, coconut milk, and vanilla extract to the dry ingredients and stir until the dough forms.
5. Spoon the batter over the blackberry mixture, covering the fruit as much as possible.
6. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
7. Let it cool for 10 minutes before serving.

This blackberry coconut cobbler is a delightful combination of tropical flavors and comforting textures.

The shredded coconut in the topping adds a subtle richness and a chewy bite, while the blackberries create a juicy, sweet filling.

Whether you enjoy it on its own or with a scoop of coconut milk ice cream, this cobbler is a delicious and unique dessert.

Gluten-Free Chocolate Blackberry Cobbler

For those who love chocolate, this gluten-free chocolate blackberry cobbler is a decadent treat that combines the richness of chocolate with the natural sweetness and tartness of blackberries.

The fudgy, chocolatey topping perfectly contrasts with the juicy blackberries, making each bite irresistible.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup cocoa powder (unsweetened)
• 1/4 cup coconut sugar (or regular sugar)
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup milk (dairy-free if preferred)
• 1 teaspoon vanilla extract
• 1/4 cup mini dairy-free chocolate chips (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and transfer the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until it forms coarse crumbs.
5. Add the milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering the fruit.
7. Sprinkle chocolate chips over the top (optional).
8. Bake for 40-45 minutes, or until the topping is golden and the berries are bubbling.
9. Allow to cool for 10 minutes before serving.

This chocolate blackberry cobbler is a dream for chocolate lovers.

The rich chocolate topping pairs beautifully with the tart blackberries, and the result is a decadent, comforting dessert.

With the option to add chocolate chips, it becomes even more indulgent. Whether served warm with whipped cream or a scoop of chocolate ice cream, this cobbler will satisfy any sweet tooth.

Gluten-Free Blackberry Raspberry Cobbler

This gluten-free blackberry raspberry cobbler is a vibrant, berry-packed dessert that combines the sweet and tart flavors of blackberries and raspberries.

The dual-berry filling is topped with a buttery, crumbly topping that’s easy to prepare and absolutely delicious.

It’s the perfect way to showcase these juicy, fresh fruits in a gluten-free version of the classic cobbler.

Ingredients:

• 2 cups fresh blackberries
• 2 cups fresh raspberries
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a mixing bowl, combine the blackberries, raspberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the berry mixture, covering the fruit as much as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

This blackberry raspberry cobbler is a delightful and fruity treat that balances the sweetness of the blackberries with the tanginess of the raspberries.

The crumbly topping adds texture to each bite, making it a perfect dessert to enjoy with family and friends.

You can even serve it with a scoop of vanilla ice cream for an extra indulgence.

Gluten-Free Blackberry Rhubarb Cobbler

This gluten-free blackberry rhubarb cobbler combines the sweetness of blackberries with the tartness of rhubarb for a unique and flavorful dessert.

The tangy rhubarb balances the juicy blackberries perfectly, while the soft and golden topping adds a comforting finish to each bite.

It’s a great way to use seasonal rhubarb and enjoy a fresh take on the traditional cobbler.

Ingredients:

• 3 cups fresh blackberries
• 2 cups chopped fresh rhubarb
• 1/3 cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground ginger
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a mixing bowl, combine the blackberries, rhubarb, sugar, lemon juice, cornstarch, and ginger. Stir gently and transfer the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry-rhubarb mixture, covering the fruit as much as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.
8. Let the cobbler cool for 10 minutes before serving.

The blackberry rhubarb cobbler is a beautifully balanced dessert with the perfect amount of tartness from the rhubarb and sweetness from the blackberries.

The golden, buttery topping offers a satisfying crunch, and the flavors meld together wonderfully.

This cobbler is a unique twist on the traditional, and its combination of tangy and sweet will have your taste buds singing.

Gluten-Free Blackberry Maple Cobbler

This gluten-free blackberry maple cobbler is a delicious and slightly indulgent version of the classic dessert.

The natural sweetness of blackberries is enhanced with maple syrup, adding a rich and caramel-like flavor to the filling.

The cobbler topping is soft and slightly biscuit-like, offering the perfect contrast to the juicy berry filling.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup maple sugar (or regular sugar)
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, combine the blackberries, maple syrup, lemon juice, cornstarch, and cinnamon. Stir gently to coat the berries, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, maple sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the flour mixture and use a pastry cutter or your hands to blend the butter into the flour until the mixture forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering it as much as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

The blackberry maple cobbler offers a rich, sweet flavor thanks to the maple syrup and maple sugar, creating a warm, comforting dessert.

The soft, biscuit-like topping is the perfect complement to the juicy blackberry filling.

This cobbler is a great choice for anyone looking for a twist on the classic, with a slightly richer flavor profile that’s sure to satisfy.

Gluten-Free Blackberry Cinnamon Roll Cobbler

This gluten-free blackberry cinnamon roll cobbler is an indulgent twist on a classic cobbler.

It combines the warm, spiced flavor of cinnamon rolls with the sweet-tart juiciness of blackberries, creating a unique and comforting dessert that’s perfect for breakfast or dessert.

The gooey, cinnamon-sugar topping contrasts beautifully with the tangy blackberries for a satisfying treat.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1 teaspoon ground cinnamon
• 2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup milk (dairy-free if preferred)
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon (for topping)
• 1 tablespoon butter (melted, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, granulated sugar, lemon juice, cornstarch, and 1 teaspoon of cinnamon. Gently stir the mixture and pour into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture forms coarse crumbs.
5. Add the milk and vanilla extract, mixing until the dough comes together.
6. Spoon the dough over the berry mixture, covering it as much as possible.
7. In a small bowl, combine the brown sugar, cinnamon, and melted butter. Drizzle this cinnamon-sugar mixture over the cobbler topping.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Allow the cobbler to cool for 10 minutes before serving.

This blackberry cinnamon roll cobbler combines the comforting, aromatic flavors of cinnamon rolls with a delicious blackberry filling.

The cinnamon topping gives it that signature warm, spiced sweetness, and the soft, buttery cobbler topping adds a perfect finish.

This dessert is great for brunch or as a special treat for any occasion.

Gluten-Free Blackberry Hazelnut Cobbler

This gluten-free blackberry hazelnut cobbler is a sophisticated dessert that combines the rich, nutty flavor of hazelnuts with the bright, tart taste of blackberries.

The nutty topping adds a delightful crunch to the soft, gooey berry filling, making it a decadent yet comforting treat.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup ground hazelnuts (or hazelnut meal)
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup chopped hazelnuts (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Gently stir and transfer to the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, ground hazelnuts, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering the fruit.
7. Sprinkle the chopped hazelnuts over the cobbler for an extra crunchy topping.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The blackberry hazelnut cobbler is a rich, nutty variation of the classic cobbler.

The toasted hazelnuts create a crunchy, flavorful topping that contrasts beautifully with the juicy blackberries.

It’s a sophisticated and indulgent dessert that’s perfect for special occasions or when you want to treat yourself.

Gluten-Free Blackberry Apple Cobbler

This gluten-free blackberry apple cobbler is a warm, comforting dessert that pairs the tartness of blackberries with the sweet, crisp flavor of apples.

The combination of fruits is topped with a buttery, crumbly topping that creates a satisfying, dessert-for-all-seasons dish.

It’s perfect for cozy fall evenings or anytime you want a fruity, comforting dessert.

Ingredients:

• 2 cups fresh blackberries
• 2 medium apples, peeled, cored, and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a bowl, combine the blackberries, apple slices, sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Stir gently, then transfer the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
5. Add the almond milk and vanilla extract, mixing until the dough comes together.
6. Spoon the batter over the fruit mixture, covering as much of the fruit as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling.
8. Allow to cool for 10 minutes before serving.

This blackberry apple cobbler combines the best of both fruits, with apples bringing natural sweetness and blackberries adding a tart contrast.

The warm, spiced filling and the buttery, flaky topping make this cobbler a cozy and satisfying treat that’s perfect for any season.

Gluten-Free Blackberry Peach Cobbler

This gluten-free blackberry peach cobbler is the ultimate summer dessert, combining the sweet, juicy flavors of fresh blackberries and peaches.

The light, fluffy topping bakes into a golden crust, creating a perfect contrast to the succulent fruit underneath.

It’s a fruity, fragrant treat that’s sure to impress guests and satisfy your sweet tooth.

Ingredients:

• 3 cups fresh blackberries
• 3 ripe peaches, peeled, pitted, and sliced
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sliced peaches, sugar, lemon juice, cornstarch, and cinnamon. Gently stir and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the batter over the fruit mixture, covering as much of the fruit as possible.
7. Bake for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.
8. Let it cool for 10 minutes before serving.

This blackberry peach cobbler captures the essence of summer in every bite.

The natural sweetness of the peaches and the slight tartness of the blackberries balance perfectly with the soft, biscuit-like topping.

It’s a wonderful dessert to serve after a summer barbecue or for any occasion where you want something fruity and fresh.

Gluten-Free Blackberry Chia Cobbler

This gluten-free blackberry chia cobbler is a healthier take on the classic, featuring chia seeds to help thicken the filling and add a bit of texture.

The blackberries shine in this recipe, offering a fresh, sweet contrast to the slightly nutty, crisp topping.

It’s a great option for those who want to enjoy a lighter dessert without compromising on flavor.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup honey or maple syrup
• 1 tablespoon lemon juice
• 1 tablespoon chia seeds
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons coconut oil, melted
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, honey or maple syrup, lemon juice, chia seeds, and cinnamon. Stir gently and transfer the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the melted coconut oil to the dry ingredients and mix until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry filling, covering it as much as possible.
7. Bake for 35-40 minutes, or until the topping is golden brown and the berries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

This blackberry chia cobbler offers a healthier yet still indulgent dessert option.

The chia seeds help thicken the berry filling, creating a jam-like texture, while the coconut oil and almond milk keep the topping light and tender.

It’s a great way to enjoy a dessert that’s both satisfying and full of wholesome ingredients.

Gluten-Free Blackberry Almond Cobbler

This gluten-free blackberry almond cobbler is a rich, nutty version of the classic.

The almond flour in the topping adds a delicate nuttiness that complements the tartness of the blackberries beautifully.

It’s a fantastic option for anyone who loves the combination of fruit and nuts and wants to try something new in their cobbler.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, almond flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour mixture until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering as much of the fruit as possible.
7. Sprinkle the sliced almonds over the top of the cobbler for added crunch.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The blackberry almond cobbler is a delicious variation of the classic, with the almond flour adding a rich flavor and texture to the topping.

The sliced almonds add a delightful crunch, and the tart blackberries provide the perfect contrast.

It’s a great dessert for any occasion, especially when you want something a bit more indulgent but still gluten-free.

Gluten-Free Blackberry Lemon Cobbler

This gluten-free blackberry lemon cobbler is a fresh and zesty twist on the classic dessert.

The bright, citrusy notes of lemon complement the sweet-tart blackberries perfectly, while the light, biscuit-like topping provides a soft contrast to the juicy fruit.

It’s a refreshing dessert that’s perfect for spring and summer gatherings.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1 1/2 teaspoons ground ginger
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for sprinkling on top)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon zest, lemon juice, cornstarch, and ground ginger. Stir gently to coat the fruit, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering as much of the fruit as possible.
7. Sprinkle the coarse sugar over the top of the cobbler to add a little crunch and sweetness.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry lemon cobbler is a bright and refreshing dessert with the perfect balance of tart and sweet.

The lemon adds a fresh, citrusy flavor that elevates the blackberry filling, while the soft, buttery topping makes each bite melt in your mouth.

It’s an ideal choice for those seeking a light yet indulgent dessert.

Gluten-Free Blackberry Coconut Cobbler

This gluten-free blackberry coconut cobbler brings a tropical flair to the traditional recipe.

The coconut flour in the topping adds a slight nuttiness and an irresistible texture, while the blackberries provide their signature tartness.

It’s a coconut lover’s dream come true, offering both creamy and crisp elements in each bite.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup coconut flour
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened coconut milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened shredded coconut (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to blend the butter into the flour mixture until it forms coarse crumbs.
5. Add the coconut milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the batter over the blackberry mixture, covering the fruit.
7. Sprinkle the shredded coconut over the top of the cobbler for an added tropical crunch.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry coconut cobbler is a delightful, tropical twist on the traditional recipe.

The coconut flour and shredded coconut lend a nutty sweetness that pairs beautifully with the blackberries.

The topping is both light and crunchy, making each bite a satisfying mix of flavors and textures.

Gluten-Free Blackberry Pecan Cobbler

This gluten-free blackberry pecan cobbler combines the rich, buttery flavor of pecans with the tangy sweetness of blackberries.

The crunch of toasted pecans in the topping enhances the dessert’s texture, while the berry filling remains juicy and full of flavor.

It’s a nutty, indulgent dessert that’s perfect for fall or any special occasion.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently to coat the fruit, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to blend the butter into the flour mixture until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering as much of the fruit as possible.
7. Sprinkle the chopped pecans over the top of the cobbler for a nutty, crunchy finish.
8. Bake for 40-45 minutes, or until the topping is golden brown and the berries are bubbling.
9. Let the cobbler cool for 10 minutes before serving.

The blackberry pecan cobbler offers a rich and nutty variation of the traditional recipe.

The crunchy pecans add a wonderful texture to the buttery topping, while the blackberries provide a juicy contrast.

This cobbler is the perfect way to celebrate the flavors of fall, with its warm, comforting, and slightly indulgent taste.

Gluten-Free Blackberry and Apple Cobbler

This gluten-free blackberry and apple cobbler is a delightful fall dessert that brings together the tartness of blackberries and the sweet, cinnamon-spiced goodness of apples.

The fruit filling is perfectly balanced, while the gluten-free biscuit-like topping adds a comforting finish.

It’s a cozy and satisfying dessert, perfect for chilly nights.

Ingredients:

• 2 cups fresh blackberries
• 2 medium apples, peeled, cored, and diced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, diced apples, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the fruit mixture, covering as much of the fruit as possible.
7. Sprinkle the coarse sugar over the top of the cobbler for a sweet, crunchy finish.
8. Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry and apple cobbler offers a perfect blend of sweet and tart flavors, with the apples adding extra richness to the filling.

The buttery topping melts in your mouth, and the combination of blackberries and apples makes for a dessert that feels both familiar and exciting.

It’s the ideal dish for family gatherings or cozy evenings at home.

Gluten-Free Blackberry Oatmeal Cobbler

This gluten-free blackberry oatmeal cobbler is a hearty and comforting dessert that combines juicy blackberries with a crunchy oatmeal topping.

The oats add a wholesome, chewy texture that contrasts beautifully with the tender fruit filling.

It’s a great option for those who enjoy a rustic dessert with a bit of extra crunch.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (optional, for added crunch)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, combine the oats, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to mix until the butter is incorporated and the mixture forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the mixture just comes together. If you want to add some extra crunch, stir in the chopped pecans.
6. Spoon the oat mixture over the blackberry filling, covering the fruit as evenly as possible.
7. Bake for 35-40 minutes, or until the topping is golden brown and the blackberries are bubbling.
8. Let the cobbler cool for 10 minutes before serving.

This blackberry oatmeal cobbler is a comforting dessert with a rustic feel.

The oatmeal topping gives it a chewy, crumbly texture that contrasts nicely with the juicy fruit filling.

Whether you serve it warm with a scoop of vanilla ice cream or on its own, it’s sure to be a crowd-pleaser.

Gluten-Free Blackberry Maple Cobbler

This gluten-free blackberry maple cobbler brings a rich, warm sweetness from maple syrup that pairs wonderfully with the tartness of blackberries.

The topping is golden and light, and the maple syrup adds depth of flavor to the fruit filling. It’s a cozy and indulgent dessert, perfect for a special treat or weekend gatherings.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup maple syrup (preferably pure)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, maple syrup, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough comes together.
6. Spoon the batter over the blackberry mixture, covering the fruit.
7. Sprinkle the coarse sugar over the top of the cobbler for a sweet, crunchy finish.
8. Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry maple cobbler offers a unique, rich flavor with the maple syrup adding a natural sweetness that complements the tangy blackberries.

The golden topping is crisp and light, providing a perfect balance to the juicy fruit filling.

It’s a delicious dessert for any occasion, especially when you’re craving something comforting with a touch of elegance.

Gluten-Free Blackberry Chai Cobbler

This gluten-free blackberry chai cobbler is a warm and spiced take on a classic dessert.

The blackberries provide a tangy contrast to the rich, aromatic chai spices in the topping.

The soft biscuit-like crust is enhanced with cinnamon, cardamom, and ginger, creating a comforting dessert perfect for chilly evenings or special occasions.

Ingredients:

• 4 cups fresh blackberries
• 1/3 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, cinnamon, cardamom, and ginger. Stir gently to coat the fruit, then pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the blackberry mixture, covering as much of the fruit as possible.
7. Sprinkle the coarse sugar over the top of the cobbler for a sweet and crunchy finish.
8. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry chai cobbler blends comforting spices with the tangy sweetness of blackberries.

The chai-inspired spices in the topping give the dessert a warm, aromatic flavor, while the fruit filling remains juicy and fresh.

It’s a perfect dessert for fall or winter gatherings, offering a cozy twist on a beloved classic.

Gluten-Free Blackberry Peach Cobbler

This gluten-free blackberry peach cobbler combines the juiciness of fresh peaches with the tartness of blackberries, creating a perfect balance of flavors.

The sweet, buttery topping contrasts beautifully with the soft fruit filling, making this a delicious and easy-to-make dessert ideal for summer.

Ingredients:

• 2 cups fresh blackberries
• 2 cups fresh peaches, peeled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon coarse sugar (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, peaches, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour mixture until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the fruit mixture, covering as much of the fruit as possible.
7. Sprinkle the coarse sugar over the top of the cobbler for a sweet and crunchy finish.
8. Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbly.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry peach cobbler is a fresh and summery dessert that highlights the flavors of two beloved fruits.

The juicy peaches add sweetness and a slight tartness, while the blackberries bring a tangy contrast.

The buttery topping brings it all together for a simple, yet elegant, dessert.

Gluten-Free Blackberry Almond Cobbler

This gluten-free blackberry almond cobbler is a rich and nutty twist on the classic recipe.

The almond meal in the topping adds a slight nutty flavor, while the blackberries provide a burst of tart sweetness.

It’s a perfect dessert for those who love the combination of fruit and nuts in their baked goods.

Ingredients:

• 4 cups fresh blackberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch (or arrowroot powder)
• 1/2 teaspoon ground cinnamon
• 1/2 cup almond meal (or ground almonds)
• 1 1/2 cups gluten-free all-purpose flour blend
• 1/4 cup coconut sugar
• 1/2 teaspoon baking powder (gluten-free)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 1/4 cup unsweetened almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1/4 cup sliced almonds (for topping)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
2. In a medium bowl, combine the blackberries, sugar, lemon juice, cornstarch, and cinnamon. Stir gently and pour the mixture into the prepared baking dish.
3. In another bowl, whisk together the almond meal, gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
4. Add the cold butter to the dry ingredients and use a pastry cutter or your hands to work the butter into the flour mixture until it forms coarse crumbs.
5. Add the almond milk and vanilla extract, stirring until the dough just comes together.
6. Spoon the dough over the blackberry mixture, covering as much of the fruit as possible.
7. Sprinkle the sliced almonds over the top of the cobbler for a nutty crunch.
8. Bake for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling.
9. Let the cobbler cool for 10 minutes before serving.

This blackberry almond cobbler is a wonderfully nutty dessert with a rich, slightly earthy flavor from the almond meal.

The crunchy almond topping adds a delightful texture, and the juicy blackberries provide the perfect balance of tartness.

It’s a fantastic dessert for anyone who enjoys the combination of nuts and fruit in their baked treats.