Easy Gluten-Free Blackberry Cobbler Recipe

1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.

2. Make the filling: Mix blackberries, coconut sugar, and gluten-free flour together in a bowl until blackberries are coated. Pour into the prepared baking dish.

3. Make the topping: Mix gluten-free flour, coconut sugar, buttermilk, coconut flour, melted butter, baking powder, xanthan gum, sea salt, vanilla, and nutmeg together in a bowl; spread over filling.

4. Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.

Tips

Brown rice flour, millet flour, or buckwheat flour can be used in place of coconut flour if desired. If using coconut flour, even a small amount, this will reduce the moisture in the recipe and make a very thick batter, so you can add a bit more buttermilk if needed. But a thick batter is okay, just dollop it on top of the berries like a biscuit batter. The batter should otherwise spread easily like a solid cake topping.

Ghee or margarine can be used in place of butter.

This might taste tart to some. Feel free to increase the coconut sugar or even use some honey on the berries.