Okay, this is seriously the EASIEST Mixed Berry Cobbler you will ever make! It takes about 5-10 minutes to prep, and the oven does the rest! This Mixed Berry Cobbler is not only easy to make, but it’s also gluten-free, refined sugar-free, and absolutely delicious!
Gluten-Free Mixed Berry Cobbler
My favorite part about summer is the fresh fruit, and making fruit cobblers has been my go-to, all summer long! This recipe is so stinking simple and easily adaptable to nearly any discerning palette. Personally, I love mixed berries, but you could stick with just one berry-type or add others to the mix. You can also turn this Mixed Berry Cobbler into miniature individual cobblers by placing the fruit in small ramekins before you bake it.
If you love cobblers, check out my Gluten-Free Apple Cobbler!
Can I Use Frozen Berries?
You can certainly use frozen berries, however your filling will be thinner, so I suggest adding an additional tablespoon of gluten-free flour to your berry mixture. However I will say, if you have fresh fruit, use that instead.
What Type Of Berry Should I Use?
This Gluten-Free Mixed Berry Cobbler recipe calls for a mix of strawberries and blueberries, however you can add raspberries and blackberries as well. Use whatever your heart desires, or whatever you have on hand!
How Do You Thicken A Mixed Berry Cobbler?
The thick and fruity sauce is an important part of a great cobbler. To ensure the sauce is thick as opposed to runny, you will want to combine the fruit with some gluten-free flour (you can also use cornstarch). This will help thicken up the juices that are released when the berries cook, and provides a nice luscious sauce to boot!
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Ingredients
For The Filling:
Strawberries: Fresh and in-season. They will taste much better and will not require any sugar to flavor the berry mixture.
Blueberries: Fresh and in-season. They will taste much better and will not require any sugar to flavor the berry mixture.
Gluten-Free Flour: You can use any gluten-free flour here, however I prefer 1:1 baking flour like Bob’s Red Mill 1:1 Gluten Free Flour
Lemon Zest: This will add a nice additional burst of flavor to your cobbler, without making it sour.
Cinnamon
For The Topping:
Gluten-Free Flour: You can use any gluten-free flour here, however I prefer 1:1 baking flour like Bob’s Red Mill 1:1 Gluten Free Flour.
Sea Salt: Any sea salt will work. Redmond Real Salt is a great option.
Baking Powder
Coconut Oil: I really like the flavor of Coconut Oil (Dr. Bronners), as it adds a touch of sweetness, and also keeps the recipe Dairy-Free. If you can handle dairy, you can also use Ghee or a good quality unsalted butter like Kerrygold.
Maple Syrup: If possible, organic maple syrup with no additives is best.
Vanilla Extract
Cinnamon
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Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the sliced strawberries, blueberries, 1 tablespoon gluten-free flour, lemon zest and cinnamon. Stir gently until the flour has dissolved.
- In a small bowl, combine 1 cup gluten-free flour, sea salt, baking soda, coconut oil, maple syrup, vanilla extract and cinnamon. Mix well until a smooth dough forms.
- Transfer the fruit mixture into a 9x9 baking or pie dish, then top the fruit with the dough. You can drop pieces of dough onto the fruit for a more rustic approach, or you can press the dough out and use a biscuit cutter to create uniform pieces.
- Bake for 35-40 minutes or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and allow the cobbler to set for 10-15 min. Serve warm or at room temperature. Add a scoop of ice cream on-top if you choose!
How to Serve:
This Gluten-Free Mixed Berry Cobbler tastes fantastic straight out of the oven or at room temperature. You will want the Mixed Berry Cobbler to sit for 10-15 minutes once you remove it from the oven, so it can set. This Gluten-Free Mixed Berry Cobbler also tastes great the next day. Just pull it out of your fridge about an hour or two before you want to serve it.
How to Store:
Allow the Gluten-Free Mixed Berry Cobbler to cool, then cover and place in the refrigerator for 2-3 days (if it lasts that long).
You may also like:
Gluten-Free Chocolate Chip Skillet Cookie
Did you make this recipe? I’d love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Mixed Berry Cobbler
Ingredients
For The Filling
- 16 oz Strawberries trimmed and sliced
- 18 oz Blueberries
- 1 tablespoon Gluten-Free Flour
- 1 Zest of Lemon
For The Topping
- 1 cup Gluten-Free Flour
- ¼ teaspoon Sea Salt
- ½ teaspoon Baking Powder
- ⅓ cup Coconut Oil Can use Ghee or Butter
- 3 tablespoon Maple Syrup add an extra tablespoon if you like it sweet.
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- In a medium bowl, combine the sliced strawberries, blueberries, 1 tablespoon gluten-free flour, lemon zest and cinnamon. Stir gently until the flour has dissolved.
- In a small bowl, combine 1 cup gluten-free flour, sea salt, baking soda, coconut oil, maple syrup, vanilla extract and cinnamon. Mix well until a smooth dough forms.
- Transfer the fruit mixture into a 9x9 baking or pie dish, then top the fruit with the dough. You can drop pieces of dough onto the fruit for a more rustic approach, or you can press the dough out and use a biscuit cutter to create uniform pieces.
- Bake for 35-40 minutes or until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and allow the cobbler to set for 10-15 min. Serve warm or at room temperature. Add a scoop of ice cream on-top if you choose!
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