Gluten Free Berry Cobbler with Sweet Biscuit Topping

Total time1 hr 15 min

Prep time20 min

Cook time45 min

Gluten Free Berry Cobbler with Sweet Biscuit Topping

Juicy blueberries, blackberries, and raspberries bubble up under a thick, golden topping in this classic summer cobbler, brightened with a touch of lemon zest and juice that makes the fruit taste even more vivid. The berry layer thickens into a jammy, spoonable filling as it bakes, studded with pockets of tender biscuit dropped right on top and finished with a crunchy sprinkle of coarse sugar. Big spoonfuls of dough bake up craggy and deep golden, with just enough structure to soak up the fruit juices without turning soggy. Serve it warm, straight from the dish, with a scoop of vanilla ice cream melting into the crevices for the ultimate contrast of hot and cold. It's a fantastic option for a gluten free dessert table, especially when berries are at their peak and you want something rustic, fruity, and impressive with minimal fuss.

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Ingredients

6 servings

For the berry filling

6 cups mixed fresh or frozen berries (such as blueberries, blackberries, and raspberries)
½ cup granulated sugar
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2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest

For the biscuit topping

2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
6 tbsp unsalted butter, cold and cut into ½-inch cubes
¾ cup whole milk
1 tsp vanilla extract
1 tbsp turbinado sugar or coarse sugar, for sprinkling

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, toss the berries with 1/2 cup granulated sugar, cornstarch, lemon juice, and lemon zest until evenly coated. Pour the berry mixture into the prepared baking dish and spread into an even layer.

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