Easy, Gluten-Free Blackberry Cobbler

As much as my husband loves pie, I think he secretly loves my cobbler more. It started when our roommate at the time brought home a grocery bag full of peaches. Not wanting them to go to waste, I decided I would try my first cobbler. It was a hit! When our home went gluten-free, this was one of the first recipes I tried to convert. It was surprisingly easy to make gluten-free, and you couldn’t tell a difference. Blackberry is definitely our favorite, especially when they are in season. It’s so good that Mr. Cozy Cottage requested it as a substitution for a groom’s cake at our wedding reception. How was I supposed to say no to that?

The original recipe came from one of favorite cookbooks, the Riverview Plantation Cookbook. Riverview is a plantation in South Georgia that hosts quail and dove hunts. The women in the kitchen are renowned for their good Southern cooking, so their cookbook has been a popular household staple in the area for many years. My other gifted me with my very own copy on the first Christmas that Mr. Cozy Cottage and I were together, 2 years before we were married. The recipe is listed under “Blueberry Favorite,” and it quickly becomes everyone’s favorite dessert.


1 stick butter
1 c. gluten-free flour mix (we LOVE Krusteaz! It’s easy to use and substitutes well cup for cup)
2 c. sugar, separated into 2 1 cup parts
1 c. milk
3 c. blackberries, fresh or frozen


Preheat the oven to 325. I love making the oven wait on me instead of the other way around. While it’s preheating, you can melt your butter. The easiest way to do this is to put the whole stick of butter into a 9×12″ casserole dish and then pop it in the oven while the oven is warming up. You can work of getting everything else together while it melts, but just make sure to keep an eye on it.



Try not to eat it at this point! The temptation will be strong!

Next, you’ll need to cook down the fruit. Pour your blackberries into a pot with 1 cup of sugar and cook on medium low for about 8 minutes, stirring occasionally. As the berries heat up, the juice will mix with the sugar. If you’d like to change the fruit to peaches or apples or blueberries, feel free. The ratio is the same. If want to get really fancy, try mixing in a little bit of cinnamon and nutmeg into a peach or apple cobbler. Delicious!


On to the batter. Mix the flour, the other cup of sugar, and the milk together until well blended. It won’t be very thick.


By this point, you butter should be melted and ready to put it all together. Pour the batter into the baking dish. DO NOT mix in with the butter! It will look rather marbled, but trust me on this one. It’ll work out. I had my doubts at first too.


Pour your filling in on top of the batter. Again, DO NOT mix. Sometimes it’s easier to spoon the filling into the batter so that you’ll have an even amount of fruit throughout.

Bake for 1 hour to 1 1/2 hours, or until the top begins to brown slightly. As the cobbler cooks, the batter will rise up and the fruit will sink down. It’s like magic! When it’s done, it probably won’t look done. In fact, it will probably seem slightly soupy. That’s normal. As it cools, it will stiffen up, so make sure you don’t overcook it and you pull it out when the top is a pretty golden color.


This is absolutely perfect when paired with vanilla ice cream or topped with homemade whipped cream. It is such an easy recipe and perfect to welcome Spring!




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