We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly with this jammy cobbler!
Though butter-free and naturally sweetened, it doesn’t skimp on flavor or texture and would easily please a crowd of all types of eaters! Just 10 ingredients required. Let us show you how it’s done!
How to Make Berry Cobbler
This versatile cobbler starts with your choice of berries. We love using a combination of sweeter fruits like cherries or blueberries along with more tart ones like blackberries and raspberries for complex flavor and a perfect tart-sweet balance. Lemon zest is also lovely for additional tartness.
Mixing the berries with coconut sugar and letting them sit is a technique called maceration (you can think of it like marinating). By some science magic, the sugar draws moisture from the fruit and forms bonds (okay, that’s enough science for today, kids). The important part is that it makes juicy, tender, saucy fruit! And by adding arrowroot powder or cornstarch, the fruit thickens with baking.
Next, we make the flaky, vegan, gluten-free, grain-free biscuits! We know, it’s sorcery, friends!
Our trusty combination of almond flour and potato starch makes them light and fluffy, while coconut milk and oil make them rich and flaky. Add the other biscuit essentials like salt, baking powder, and (coconut) sugar, and you’ve got the most perfect cobbler topping!
Gently scooping the biscuit dough over the berry mixture (and avoiding pressing it down) gives the biscuits a golden brown exterior and prevents them from getting mushy.
We hope you LOVE this berry cobbler! It’s:
& Made with flaky biscuits!
It’s the perfect dessert for 4th of July celebrations, summer BBQs, or after a trip to the berry patch. But since it works well with frozen fruit, it’s also perfect year-round! Enjoy this cobbler on its own or topped with Coconut Whipped Cream, Coconut Yogurt, or scoops of Creamy Vegan Vanilla Ice Cream for additional sweetness and contrast.
More Gluten-Free Berry Desserts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 8 (Servings)
- 4 ½ cups fresh or frozen berries (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)
- 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 zest (optional)
- 1/4 cup canned light coconut milk (or sub other dairy-free milk)
- 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 sea salt
- 1 tsp baking powder
- 3 Tbsp solid* refined coconut oil (or sub chilled vegan butter)
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.
*Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the biscuits. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved.
*Nutrition information is a rough estimate calculated with 1 ½ cups each of raspberries, blackberries, and cherries, and without optional ingredients.
Serving: 1 serving Calories: 268 Carbohydrates: 41.8 g Protein: 3.1 g Fat: 11.2 g Saturated Fat: 5.1 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 209 mg Potassium: 226 mg Fiber: 4.7 g Sugar: 19.3 g Vitamin A: 60.6 IU Vitamin C: 8.9 mg Calcium: 81.5 mg Iron: 0.9 mg