A gluten free doughy blueberry cobbler with a touch of cinnamon.
It’s crazy the amount of different results that come up when you search for ‘cobbler recipes’ online. It seems just about anything gets the name ‘cobbler’, any baked dish that consists of fruits topped with something. But this recipe is for the doughy type of blueberry cobbler with a sponge-like topping. This is what a cobbler was to me ever since I was a kid; I believe this is what we call ‘pouding aux bleuets’ back home in Quebec. The topping is a muffin-like batter that hardens up on top, but turns out soft and spongy in the middle.
But if you prefer a more solid biscuit-like texture, you can make the batter thicker by adding less milk and/or ditching the applesauce altogether. Like the version below. The result is a thinner, crunchier topping, but that’s still relatively soft inside. Both are delicious; just different. You can also play around with the 2 different versions and create something in between. 😊
And can I just add that cooking individual portions in smaller pots can make a difference. I find the blueberries are more cooked through and more flavourful that way as opposed to the large oven dish version.
Note: this gluten free cobbler recipe actually contains a lot less sugar, butter and calories in general than many cobbler recipes I’ve looked at before. But feel free to adjust. You can easily ditch the flour and just use oats (or oat flour) for the topping. Or you could use almond or coconut flour for a lower carb alternative. Here are a few ideas:
1. Swap part (or all) of the gluten free flour for oats or oat flour. Calorie-wise it doesn’t make much difference, but nutritionally speaking oats are bit better.
2. Swap the sugar for apple sauce or sweetener.
3. Add chia or flax seed in the blueberries for extra nutrition.
4. For a lower carb alternative, swap the gluten free flour for ground almond or coconut. But it’s good to note that while almonds and coconut are low carb, they do contain a lot of calories. So it depends on what your goal is.
5. Or lastly, be more stingy on the topping. The thinner the layer, the less calories. You can always put more blueberry filling instead. 👍
Gluten free blueberry cobbler recipe:
For the doughy blueberry cobbler:
- 300g / 1 + ⅓ cup blueberries (fresh or frozen)
- 6 Tbsp lime juice or more (fresh or bottled | you can also use lemon juice)
- 25g / 6-7 tsp sugar
- ¾ tsp xanthan gum (or cornflour)
- 2 tsp ground cinnamon
- 15g / 3 tsp unsalted butter
- 150g / 1 cup self-raising flour (I used Doves Farm)
- 120ml / ½ cup milk
- 15g / 4 tsp sugar
- 30g / 6 tsp unsalted butter
- 60g / 4 Tbsp applesauce
I purposely made these recipes with less sugar than usual as I love eating blueberry cobbler for breakfast. And as a dessert it goes well with something sweeter like ice cream. But if you want a more decadent cobbler, add a bit more sugar especially to the blueberry layer!
For the thinner crunchier blueberry cobbler:
***This recipe is for a mini cobbler; multiply for a larger recipe***
Servings: 1 very large or 2 small portions
Calories (per serving): 205-410
For the filling:
- 90g (a bit over half a cup) blueberries (fresh or frozen)
- 2 Tbsp lime juice (or lemon – fresh or bottled)
- 2 tsp sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp xanthan gum (or cornflour)
- 5g / 1 tsp unsalted butter
For the topping:
- 40g / 1/4 cup self-raising flour (I used Doves Farm)
- 15g / about 1/8 cup plain oats
- 30ml / 1/8 cup milk
- 10g / 2 tsp unsalted butter
- 2 tsp sugar
- For the filling: melt the butter in the microwave and mix with the rest of the filling ingredients in an oven dish. Note: or you can make individual portions in small oven dishes.
- For the topping: melt the butter in the microwave and mix with the rest of the topping ingredients until you have a thick smooth dough. Then spread it over the blueberry layer.
- Bake in a pre-heated oven on the middle shelf for about 35-40 minutes or until it turns golden brown.