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This gluten free blackberry cobbler recipe is the kind of dessert that tastes like summer in every spoonful—warm, sweet, and overflowing with juicy blackberries. Picture yourself soaking in golden hour, bowl in hand, with a bubbling berry filling and a buttery, crumbly topping that melts right in.
Made with almond flour and just a handful of simple ingredients, this gluten free blackberry cobbler delivers all the nostalgic charm of the classic version—without the gluten, but with all the flavor.
Craving more timeless flavor? Don’t miss my old-fashioned peach cobbler—a true classic you’ll want on repeat.
Table of Contents
What is blackberry cobbler
Blackberry cobbler is made with fresh or frozen blackberries and has a soft, golden topping that’s typically biscuit-like or cake-like in texture. As it bakes, the berries release their juices, creating a sweet and slightly tart filling that bubbles up around the edges.
My gluten free blackberry cobbler recipe uses almond flour instead of traditional flour, creating a tender, slightly nutty topping that pairs perfectly with sweet, juicy berries. In this gluten free blackberry cobbler almond flour version, the almond flour adds extra richness and a soft, delicious texture to every bite.
Some versions include a creamy twist blackberry cobbler with cream cheese—where dollops or layers of cream cheese melt into the cobbler as it bakes. The result is a creamy, tangy layer that balances the sweetness of the fruit and adds depth to every bite.
Gluten free blackberry cobbler recipe ingredients
- Blackberries: We used Navaho blackberries picked straight from the farm—plump, naturally sweet, and bursting with flavor.
- Almond flour: The base of our golden biscuit topping, almond flour keeps this recipe gluten-free while adding a light, nutty flavor. It’s the secret behind that tender, slightly chewy crust in this gluten free blackberry cobbler almond flour version.
- Milk: Helps bring the topping together and keeps it moist while baking—just enough to bind without weighing it down.
- Butter: Using cold, cubed butter gives the topping that irresistible crumbly texture and deep, rich flavor. Be sure to check out my Brown Butter Bites that adds the perfect rich flavor you didn’t know you needed!
- Maple syrup: A natural sweetener that blends beautifully with the blackberries and adds a caramel depth you don’t get with white sugar.
- Lemon juice: Adds brightness and acidity, balancing the sweetness of the berries and enhancing their flavor.
- Corn starch: Thickens the fruit filling as it bakes, so the cobbler isn’t runny but perfectly scoopable.
- Baking powder: Gives the almond flour topping just enough rise for a soft, biscuit-like texture.
- Vanilla extract: Adds warmth and complexity, subtly enhancing both the fruit and the topping.
- Cinnamon: A cozy finishing touch that pairs beautifully with berries, giving this gluten free blackberry cobbler a hint of spice.
Gluten Free Blackberry Cobbler Recipe
Equipment
- 1 8×8 baking dish (glass or ceramic preferred)
- 2 2 mixing bowls (one for filling, one for topping)
- 1 measuring cups
- 1 Whisk
- 1 spatula
Ingredients
- 4 cups blackberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
for the crust
- 1 ½ cups almond flour
- ¼ tsp salt
- ½ tsp baking powder
- ¼ cup butter melted
- 1 egg
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish.
- Make the filling: In a bowl, combine blackberries, maple syrup, lemon juice, arrowroot, and vanilla. Pour into the baking dish.
- Make the topping: In a separate bowl, whisk together almond flour, coconut sugar, salt, and baking powder. Add melted butter, egg, and vanilla. Stir until a soft dough forms.
- Assemble: Drop spoonfuls of the topping over the berries.
- Bake for 30–35 minutes, until the top is golden brown and the berries are bubbling.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream!
How to make gluten free blackberry cobbler recipe
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 baking dish.
- Make the filling: In a bowl, combine blackberries, maple syrup, lemon juice, arrowroot, and vanilla. Pour into the baking dish.
- Make the topping: In a separate bowl, whisk together almond flour, coconut sugar, salt, and baking powder. Add melted butter, egg, and vanilla. Stir until a soft dough forms.
- Assemble: Drop spoonfuls of the topping over the berries. It doesn’t need to cover them completely—rustic is beautiful!
- Bake for 30–35 minutes, until the top is golden brown and the berries are bubbling.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or coconut whip!
Tips on making the best gluten free blackberry cobbler recipe
- Start with fresh, ripe berries For the most flavorful easy gluten free blackberry cobbler, use fresh, ripe berries— just like in my marshmallow mixed berry pie you have to try!
If you’re using frozen berries, make sure to thaw and drain them well to avoid a watery filling.
- Balance the sweet and tart Before making your gluten free blackberry cobbler almond flour topping, taste your berries! If they’re super sweet, reduce the amount of added sugar or sweetener. A splash of lemon juice will enhance the tartness and keep the flavor balanced.
- Thicken the filling properly Nobody wants a runny cobbler. Stir in a little cornstarch with your blackberry cobbler ingredients to help thicken the juices. Always add the starch before baking—not after—for the best consistency.
- Use the right Flour for the topping For a soft and golden topping in your gluten free blackberry cobbler recipe, always choose fine-blanched almond flour—not almond meal. The smooth texture and naturally sweet flavor of almond flour pair perfectly with juicy berries.
- Don’t overmix the batter If you’re making a classic version or a gluten free blackberry cobbler recipe with cream cheese, stir your topping ingredients just until combined. Overmixing can lead to a dense, dry topping instead of that tender, crumbly bite everyone loves.
- Watch for the bubbling & golden top Your gluten free blackberry cobbler is ready when the berries are bubbling around the edges and the topping is golden brown. This means the fruit has fully cooked and the topping is perfectly crisp.
- Serve it up right This cobbler is delicious warm with vanilla ice cream, coconut whipped cream, or even a drizzle of honey. Leftovers? It’s just as good cold the next morning—like dessert for breakfast!
How to make blackberry cobbler with fresh berries
Making blackberry cobbler with fresh berries is simple and incredibly delicious—especially when you’re using hand-picked Navaho blackberries. This Navaho blackberries cobbler recipe starts with ripe, juicy berries tossed in a bit of lemon juice and natural sweetener, then topped with a golden almond flour crust that’s both buttery and naturally gluten free.
Navaho blackberries are especially great for this navaho blackberries cobbler recipe—their juicy sweetness and lower seed count make them stand out from other varieties.
If you’re ever in North Carolina, plan a summer visit to Justus Orchard for a fun u-pick experience. Their homegrown berries make this gluten free blackberry cobbler truly unforgettable!
Don’t forget to check out more things to do in Asheville NC this weekend from scenic orchards to local eats and hikes, there’s something for everyone in this beautiful mountain town!
Hi, I’m Trisha.
Our kitchen is the heart of our home, and everyone in the family gets involved—even my little sous chefs! It’s incredible to watch how much they’ve learned.
While busy creating whole food desserts, I’m behind the lens, capturing the special moments— That’s where the magic unfolds!
Until then, enjoy these easy desserts to share with a freshly brewed cup!
How to store blackberry cobbler
To store your gluten free blackberry cobbler recipe, let it cool completely, then cover and refrigerate for up to 4 days. Reheat in the oven for best texture.
How to freeze blackberry cobbler
To freeze your gluten free blackberry crumble, let it cool completely, then wrap tightly with foil or transfer to an airtight container. Freeze for up to 3 months. Reheat in the oven until warmed through and crisp on top.
I hope you loved this delicious, golden-crusted gluten free blackberry cobbler recipe as much as I loved sharing it with you! Don’t forget to check out my original gluten free blueberry peach cobbler too—because fresh fruit baked into a crumble is truly one of summer’s best desserts!