Cobbler. It’s a summertime staple if I’ve ever seen one, and it just so happens to be pretty much in my prestigious Top 5 Favorite Dessert Recipes of All Time. That, in case y’all didn’t know, is pretty much what every dessert should aim for. It’s like the Oscars of dessertland. Obviously.
But while we’re on that subject, can anyone confirm that I’m NOT the only person in the world who hoards frozen blueberries in their freezer? You’d think that after becoming a self-made-grocery-list-freak-turned-meal-planning-mom I’d figure out at some point that I have like 85,000 bags of frozen blueberries to put in the smoothies that I plan to make and then never do.
I do the same thing with bobby pins and all of the awesome braid-y hairstyles that I find on Pinterest. As a side note about Pinterest, I recently discovered the “DIY/Crafts” section of that site and WHOA THERE I think there may be a looming glitter-explosion in our future. Or a large amount of rustic wooden signs. Or DIY Pottery Barn tables. Poor Nate…
Anyway, back to the blueberries. I had waaaaaaaaaay too many bags of them in my freezer and a pretty severe craving for cobbler. So I did what any self-respecting obsessive food blogger would do: I pulled ’em out and whipped up a little cobbler goodness on the spot!
Now just to confirm here: I’m lucky enough to not have to be gluten-free. I would never choose to go gluten-free unless there was a medical necessity because let’s face it: bread is kind. The end.
BUT my sister has Celiac’s Disease and therefore cannot have gluten at all or else her stomach erupts or something, and after this past weekend of hanging out with her in California I was reminded about how hard it is for her to find things that she can eat and are delicious too. Enter this awesome cobbler topping that runs a veeeeeeerry close second to my favorite basic cobbler biscuit topping. I didn’t even miss the gluten – and that’s how you know it’s good!
GLUTEN-FREE BLUEBERRY COBBLER
- 16 oz fresh or frozen blueberries (I used frozen but I can imagine the fresh would be great too)
- 1/2 cup sugar, divided
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 cup slivered blanched almonds ground in a food processor OR 1 cup almond meal
- 4 Tbsp butter
- 1 whole egg
- pinch of salt
Preheat oven to 400. In a large bowl gently toss together the blueberries, 1/4 cup of sugar, cornstarch and lemon juice. Pour into a buttered 2-quart baking dish. In another bowl mix together the ground almonds/almond meal, butter, the other 1/4 cup of sugar, egg and salt until well combined. There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible. Bake at 400 for 25-35 minutes until the fruit is bubbly and the top is golden brown. Let cool at least 10 minutes before eating. Serve hot or at room temperature with vanilla ice cream!
And so now the vicious cycle begins again; there are no more blueberries in my freezer, this I know. But in a few weeks you can probably put money on the fact that I’ll be digging them out by the bag!
Delicious!! Thanks so much!
If there is any way you could put a “print recipe” button so just the recipe would print, that would be so helpful!
Thanks Dorrie! I’m working on finding a great recipe plugin that will do just that without breaking the bank. Thank you for the suggestion!
Love, love this recipe!
I didn’t have cornstarch so I used just the berries, sugar, lemon juice. It worked beautifully.
Thank you.
That’s good to know – I’m so glad you loved it!!!
I added mini-chocolate chips to the crust! Fantastic! Thanks, its a great recipe.
Yum! What a great addition! I’m so glad you liked it!
Hey! This is an AMAZING recipe. I just wanted to know if you would be okay with me posting just the recipe on my Wattpad account as part of a mostly gluten-free cookbook that I am creating. If not, that’s okay. (I would also put a link to your website at the bottom of the recipe.) Thank you!
How many servings does this make and can it be made in individual ramekins?
Hey Diana! I would say this probably makes about 4-6 servings (I’ll admit, I like a pretty hefty serving). I haven’t made it in ramekins, but I don’t see any reason why it wouldn’t work; just keep an eye on the topping to make sure it doesn’t get too brown while the berries are still cooking. If it starts to brown a lot just loosely cover with foil until the berries are done!
This looks so yummy! The fact that it is gluten-free just makes it that much better! 🙂
Hi, quick question — does the almond meal need to be BLANCHED or can it be raw almond meal?
It can be raw, I just prefer blanched myself!
I found out that I have Celiac Disease in February and I am learning how to cook all over again and I am ok with that. I really like blueberry desserts and look forward to trying this one. Thank you for your hard work for our benefit.
I’m so sorry about the diagnosis, but so glad that I’m able to help a little bit! It runs in my family too, so I figure it never hurts to create recipes that work for Celiacs too!
Hi! I was wondering if you could use a GF all purp flour as I am allergic to almonds?
Hey Tiffany! I don’t want to say YES! and have it turn out poorly for you, so I’m not sure. The main reason being the way that GF flour soaks up moisture as apposed to almonds, but I would say reduce the liquid ingredients a little and then add more if needed – you can always add, but can’t take away! I hope that helps a little 🙂
I’m gluten-free, and I just tried this recipe… I must say, it is without a doubt the most amazing g-free recipe I’ve EVER used!!! There is never a recipe that I can bake perfectly from the internet, but this one worked out right on spot. Thank you!!
YAY!!!! That makes me so happy to hear that – I’m so glad you love it!
This IS now my favorite cobbler recipe. I made it for a Mom’s day brunch and it was such a hit. I think the almond flour is tastier than wheat flour. I used coconut sugar for the sugar and it gave it a great brown sugar taste, delicious, thank you for sharing!
Yay! I’m so glad you like it – I’m the same way about almond flour. I LOVE me some gluton and such, but the earthy flavor and texture of almond flour is just so nice!
Hi Heather,
Just wanted to thank you for this recipe! Made it last night and loved the salty sweet flavours. I used canned blueberries and it worked well. Almond + blueberries = delicious!
Regards,
Mina.
Thank you so much Mina! I am so honored that you love it – I’m intrigued about the canned blueberries; that sounds super easy and super yummy!
try this soon
Made this on the spur of the moment for friends. Love the subtle way the almond flavor comes through. For me, this a bonus over traditional cobblers because I love almonds. Impressed the friends, but felt a little sneaky since it is such an easy recipe.
So glad you liked it Cheri! And I agree, the almond flavor is just perfect with the berries 🙂
Simple recipe- very tasty!! I used almond flour & frozen blueberries – my wife & I loved it, especially with a scoop of vanilla ice cream!
My go-to method for filling muffin cups, OR spreading any sort of batter that’s “impossible” to spread evenly is just to put the filling in an appropriately-sized baggie, snipping off the corner to make an appropriately-sized hold, and extruding the batter that way! No mess, very little fuss! Use a freezer-type baggie if the batter is very thick.
OOOOOOOOH, great tip! Definitely stealing that one for next time 😉
Did you wait for the blueberries to thaw out or did you put them in the oven still frozen?
I just put ’em in frozen – they thaw so quickly though you could certainly wait!
This looks delicious (gluten-free or not)!
This is my favorite blueberry recipe of the summer. For sure.
This is amazing!!! I just sent this to a good friend of mine with a gluten allergy. Absolutely delicious!
My sister also doesn’t eat gluten – just sent this recipe to her!
I want a spoon so I can dig right in!
I am now praying for more blueberries in this week’s CSA because I NEED this in my life.
I’m cleaning out my fridge before I move out of my apartment and JUST threw out a full bag of frozen blueberries. I really wish I saved them and made a cobbler today to eat away all my moving-related-feelings. This looks great!!
i know whenever we move i try to literally eat everything in the house if i can. can of beans? sounds like dinner to me!
Hi Heather – we just “met” over at the Big Red Kitchen introduction post 🙂
That cobbler looks awesome, and yes I have the same hoarding problem with the berries :sigh: and recently I have included figs in my hoarding repertoire. I have a friend with Celiac disease and I have made a few blueberry cobblers when she visits that have an oat based topping (you have to be sure the oats are marked gluten free, though). Turned out really good, but I am excited to try the almond meal next time. Lovely pictures! Making me hungry for cobbler…
hey Georgia! nice to “meet” you 🙂 the oatmeal version sounds amazing! my sister’s scared to try oats because even if they’re gluten free they will *sometimes* have traces of gluten and she doesn’t want to take any chances. i’ll eat it though! 🙂