Easy Gluten-Free Berry Cobbler (Vegan)
User Reviews
5
Easy Gluten-Free Berry Cobbler (Vegan)
Description
The Easy Gluten-Free Berry Cobbler (Vegan) uses a mixture of berries—raspberries, blackberries, and cherries—combined with coconut sugar and arrowroot powder to create a juicy, thickened fruit filling. The topping blends potato starch and almond flour with coconut sugar and chilled coconut oil to produce a crumbly, biscuit-style crust that bakes to a pleasant texture without gluten or dairy.
After assembling, the fruit mixture is placed in a baking dish, topped with the crumble dough, and baked until golden and bubbling. Optional ingredients like lemon zest brighten the berry flavors, and vanilla extract can lightly scent the crust. The cobbler is well-suited served warm, optionally accompanied by vegan vanilla ice cream or coconut-based toppings.
For best results, use coconut oil that is solid but scoopable rather than liquid. This consistency helps achieve the desired biscuit texture. Adjust sugar levels based on the tartness of the berries and personal preference. This recipe also offers flexibility in berry choices and minor ingredient substitutions.
Ingredients
BERRY FILLING
- 4 ½ cups Berry we used 2 cups frozen raspberries, 2 cups blackberries, and 1/2 cup cherries // if fresh, remove stems and roughly chop // for a more tart cobbler, use tart berries such as raspberries, fresh or frozen
- 1/3 cup coconut sugar (or sub organic cane sugar // reduce by up to half if you prefer less sweet desserts)
- 2 Tbsp arrowroot powder (or sub cornstarch)
- 1 tsp lemon optional, zest
COBBLER TOPPING
- 1/4 cup coconut milk or sub other dairy-free milk, canned, light
- 1/2 tsp apple cider vinegar or lemon juice
- 1/2 tsp vanilla extract (optional)
- 3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
- 3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
- 2 Tbsp coconut sugar (or sub organic cane sugar)
- 1/2 tsp salt sea salt
- 1 tsp baking powder
- 3 Tbsp coconut oil or sub chilled vegan butter, solid* refined
FOR SERVING optional
- Vegan vanilla ice cream
- coconut yogurt
- Coconut whipped cream
Instructions
- Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.
- To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.
- To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.
- In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.
- Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
- Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.
- Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
- Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.
- Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.
Notes
- Use solid, scoopable coconut oil—not liquid—to ensure a crumbly biscuit topping; firm it in the refrigerator if needed before mixing.
- Coconut sugar can be substituted with organic cane sugar; adjust sweetness by reducing sugar if desired.
- Berry mixtures can be fresh or frozen; remove stems and chop fresh berries as needed.
- Optional additions such as lemon zest and vanilla extract enhance flavor but can be omitted.
- Nutrition info estimated with equal parts raspberries, blackberries, and cherries, without optional ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(Servings)
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 268 | 13% |
| Carbohydrates | 41.8g | 14% |
| Protein | 3.1g | 6% |
| Fat | 11.2g | 17% |
| Saturated Fat | 5.1g | 26% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 3.7g | 19% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 209mg | 9% |
| Potassium | 226mg | 5% |
| Fiber | 4.7g | 19% |
| Sugar | 19.3g | 39% |
| Vitamin A | 60.6IU | 1% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 81.5mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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