This gluten-free blueberry cobbler recipe combines jammy baked berries with golden, floofy oat flour biscuits, all made in under an hour. This recipe gets the ratios just right, with gooey bluebs and buttery biscuits in every bite.
Top warm cobbler with scoops of homemade vanilla ice cream for a dreamy berry-season dessert. With dairy-free, vegan, and refined sugar-free options included, all tested to perfection!

This GF blueberry cobbler recipe gets the ratios just right. With golden biscuits and tender baked fruit, all topped with melty vanilla ice cream, this is a stunner of a dessert. It can be made with frozen berries for cobbler anytime of the year.
Spoon warm biscuits and blueberry compote into bowls and top with scoops of vanilla ice cream for a cozy spring or summer treat. Every bite will include:
- deep, inky blueberry compote
- rich biscuits with craggy, crispy tops and middles that yield tenderly to the tip of a spoon, packed with the warm earthy flavors of oats and butter, with a bit of tang from yogurt
- melty ice cream that bridges all of these delicious flavors together
I'll show you how it's done!
The Secret to GF Cobbler Success
In the world of rustic fruit desserts, with cobblers and crisps being the most common, I used to be firmly on Team Crisp. (For example, this almond flour blueberry crisp.) It's hard to compete with salty-sweet cinnamon streusel baked atop gooey roasted fruit.
But while developing recipes for my gluten-free cookbook Alternative Baker, I set out to make a gluten-free cobbler that didn't suck for my Rustic Fruit Desserts chapter.
Some cobblers use a more cake-like batter on top, while others use biscuits that are rolled and cut. I prefer the "baby bear" version here: drop biscuits made with a soft biscuit dough which slumps over the fruit as it bakes.
But developing a great gluten-free drop biscuit cobbler proved challenging. From tight wads of dough resembling meatballs to dry, cut-out biscuits, to a batter that baked up looking like poop (literally), I tested recipe after recipe. Luckily an amazing volunteer recipe tester Caterina came to my rescue with an innovative technique: heat the dairy before adding it to the cold butter/flour mixture to give the cobbler biscuits an instant lift. I was highly skeptical but I did as she suggested and voilà!
This method for making the biscuits with warm dairy turns out the most ideal gluten-free cobbler biscuits. The biscuits are moist and tender inside, with floofy middles and craggy, crusty tops.
And the ratios are just right, earning a scoop of jammy berries and buttery biscuits in each bite. Reader Satpreet agrees!:
Perfection!
“I made this two weeks ago after scoring some cheap late season berries at the farmer's market - super delicious. The ratio of biscuits to cobbler was perfection. Thank you for all your recipes! Giving me faith in gf baking again.”
—Satpreet
I'm now an equal lover of both crisps and cobblers. In addition to this dreamy GF blueberry cobbler, I've shared recipes for berry plum cobbler with corn flour biscuits, apple rhubarb cobbler, and almond flour peach cobbler, as well as strawberry rhubarb and teff flour peach cobblers in my book.
I hope you come to love this gluten-free cobbler formula as much as I do!
P.S. If you're looking for a Southern-style fruit cobbler, which is more of a cake-like batter studded with fruit, try my gluten-free Southern-style peach cobbler instead, made with blueberries if you like!
P.P.S. If you have extra blueberries, try baking them into these reader-favorite gluten-free blueberry scones or gluten-free blueberry streusel coffee cake for more blueberry dessert love.
Ingredients & Substitution Suggestions
Be sure to see the recipe card below for exact quantities!
Filling
- Blueberries are the star of this show. You can use fresh or frozen blueberries, or sub a mix of berries such as strawberries, raspberries, and/or blackberries.
- Sugar sweetens the berries and biscuits. You can sub coconut sugar or maple sugar by weight for refined sugar-free.
- Cornstarch thickens the berry filling. Tapioca or arrowroot starch can be subbed, but cornstarch has the best texture.
- Lemon zest and juice sharpen the flavors.
Biscuits
- A blend of gluten-free flours (sweet rice, oat, and millet) build tender yet sturdy texture. You can sub by weight gluten-free all-purpose flour such as Bob's Red Mill 1 to 1 for the sweet rice flour and/or all of the flours. Sorghum flour can stand in for either the oat or millet flours, or try almond flour.
- Rolled oats add nubby texture and hearty flavor. Quinoa flakes can be subbed by weight.
- Sugar and salt add flavor. You can sub coconut sugar or maple sugar by weight for refined sugar-free.
- Baking powder lifts the biscuits.
- Butter adds richness. Use vegan butter for plant-based.
- Heavy cream and Greek yogurt add moisture. Feel free to sub coconut cream and plant yogurt for dairy-free vegan cobbler.
Method: How to Make GF Blueberry Cobbler
This recipe makes about 6 servings of cobbler in an 8- or 9-inch round baking dish (or the equivalent). It takes about 15 minutes of active time plus a 30-minute bake.
Cobbler for Everyone!: Allergy-Friendly Options
Dairy-Free Vegan Blueberry Cobbler
If vegan blueberry cobbler is what you need, sub vegan butter in the biscuits, plant yogurt in place of the dairy yogurt, and coconut cream in place of the heavy cream.
Grain-Free / Paleo Blueberry Cobbler
If a grain-free and refined sugar-free cobbler is your jam, use maple syrup or coconut sugar in place of the sugar in the blueberry compote. Top with these paleo cobbler biscuits made with cassava and almond flours.
Low-FODMAP Cobbler
This recipe is naturally low-FODMAP at a single serving, but you can further lower the fodmap content by swapping coconut cream for the heavy cream in the biscuits.
Accompaniments: What to Serve with GF Blueberry Cobbler
I highly recommend a scoop of ice cream or whipped topping melting over warm cobbler – it's one of the best pleasures in life! The cream rounds out the flavors of the dessert, and the cool topping contrasts warm fruit and crusty biscuits.
Here are a few favorite homemade ice creams and dessert toppings that pair well with this cobbler:
- Classic: dreamy homemade vanilla bean ice cream
- Tangy: 4-ingredient creme fraiche ice cream
- Cozy: maple sugar ice cream
- Floofy: mascarpone whipped cream
- Plant-based: vegan whipped coconut cream
Garden-Fresh Cobbler Additions
If you want to get fancy, sometimes I add a little culinary lavender to this gluten-free blueberry cobbler recipe for some beautiful floral notes. Look for edible dried lavender buds that are free of pesticides. I get mine in bulk at our amazing co-op Rainbow Grocery. Grind these in a clean coffee grinder or spice grinder with a bit of sugar to help the mixture process and toss it into the berry filling.
Or try adding a handful of finely chopped fresh lemon verbena or lemon balm to the fruit filling in place of the lemon zest for an herbaceous twist.
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free blueberry cobbler, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

Gluten-Free Blueberry Cobbler with Oat Flour Biscuits
Print Recipe Pin RecipeIngredients
Blueberry Filling
- 2 pint baskets fresh blueberries (4 cups, 600 g)
- ¼ cup (55 g) granulated sugar
- 2 ½ tablespoons (18 g) cornstarch
- Finely grated zest and juice from ½ of a medium lemon
- Big pinch fine sea salt
Biscuits (Dry Ingredients)
- ⅓ cup (40 g) GF oat flour
- ⅓ cup (55 g) sweet white rice flour
- ¼ cup (32 g) millet flour
- ⅓ cup (36 g) old fashioned rolled oats, plus more for sprinkling
- 2 tablespoons (27 g) organic granulated sugar, plus 1 teaspoon for sprinkling
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Biscuits (Wet Ingredients)
- 4 tablespoons (56 g) cold, unsalted butter, in 1⁄4" dice
- ¼ cup plain, whole-milk Greek yogurt
- ¼ cup heavy cream, plus 1 tablespoon for brushing the biscuits
- vanilla ice cream, for serving
Instructions
- Position a rack in the center of the oven and preheat to 400ºF.
Filling
- Combine the berries in a large bowl with the sugar, cornstarch, lemon zest and juice, and salt. Toss to combine.
- Scrape the fruit and juices into an 8 or 9-inch round baking dish or the equivalent (I used a 7x10-inch oval with 2-inch high sides). Place the dish on a rimmed baking sheet to catch any drips.
Biscuits
- In a large bowl, combine the oat, sweet rice, and millet flours with the oats, 2 tablespoons sugar, baking powder and salt.
- Add the cold butter and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until cold, 10 – 20 minutes.
- Combine the yogurt and ¼ cup cream in a small saucepan. Place over medium heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate).
- Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened, and no floury bits remain; do not overstir.
Assemble
- Use a tablespoon to drop the batter onto the fruit, creating 6-8 rough mounds. Immediately dab and brush the tops with the remaining tablespoon of cream and sprinkle with oats and sugar.
Bake
- Bake the cobbler at 400ºF until the biscuits are golden on top and the fruit is bubbling thickly, 30 – 35 minutes. Let the cobbler cool for at least 20 minutes to allow the fruit to thicken slightly and the biscuits to finish baking from residual heat.
- Scoop into bowls and serve warm, topped with vanilla ice cream.
- The cobbler is best within a few hours of baking, but leftovers can be refrigerated airtight for up to 3 days. Reheat before serving.
Notes
- Make-Ahead: This cobbler is best served fresh from the oven, but you can bake it an hour or two ahead and reheat in a 350ºF oven to warm it up.
- Storage: Extra cobbler keeps well, refrigerated, for up to a few days. Reheat leftovers in a 350ºF oven until warm.
- Frozen berries: If fresh berries aren't available, you can use frozen berries. No need to defrost first, just go ahead with the recipe, baking the cobbler 5 or 10 minutes longer if need be.
- Gluten-Free Berry Cobbler: You can use other berries here if you like; I've tested this with a mix of blueberries, raspberries, strawberries, and blackberries.
- Gluten-Free Blueberry Peach Cobbler: Trade half of the blueberries for sliced peaches.
- Dairy-Free Vegan Blueberry Cobbler: use vegan butter in the biscuits, plant yogurt in place of the dairy yogurt, and coconut cream in place of the heavy cream. Serve with vegan vanilla ice cream.
- Paleo Blueberry Cobbler: Use maple syrup or coconut sugar in the fruit and top it with these paleo cobbler biscuits.
- Lavender-flavored cobbler: My original recipe included 1 1/2 teaspoons dried lavender buds, ground finely with the sugar for the blueberry filling. Extra credit if you make it this way! Another garden-fresh addition would be finely chopped fresh lemon verbena leaves.
- Nutritional values are based on one of six servings.
Sarah @ Snixy Kitchen says
So beautiful! Can't wait to try your version too!! <3
Alanna says
Same to you but more of it! <3
Emily R says
My boyfriend and I did not coordinate while shopping and ended up with 7 lbs of blueberries yesterday. Not a bad problem to have--especially when tasty treats like this are the consequence. I stayed up past my bedtime so I could eat this while warm with some freshly whipped cream. My boyfriend said that this was everything he could ever want in a dessert. I liked the addition of lavender (although had a hard time getting my coffee grinder to finely grind it with the sugar). I subbed sour cream for Greek yoghurt as that's all I had in my fridge--seemed to work fine.
Alanna says
I'm so glad you liked the recipe! Thanks a bunch for the kind note. :)
SJ says
Some of the cobbler biscuit recipes call for European style yogurt while this one calls for Greek yogurt. Is that due the type of flour (in Alternative Baker, I'm thinking the teff and the amaranth biscuits calling for European yogurt and here, the oat biscuits calling for Greek yogurt)? Or does it not matter which yogurt I use for any of the biscuit recipes?
Thanks!
Alanna says
That is an excellently observant question! I developed the cobbler recipes in AB with European style yogurt. But recently I've been stocking Greek yogurt at home so I decided to formulate this cobbler recipe to use that instead. Apologies for the confusion! The two are fairly interchangeable, though you may need to dial up or down the cream if using one in place of the other.
Deb says
Can you use frozen blueberries?
Alanna says
That should work! You might just need to bake it longer. Please let me know if you give it a try!
Satpreet says
I made this two weeks ago after scoring some cheap late season berries at the farmer's market - super delicious. The ratio of biscuits to cobbler was perfection.
Thank you for all your recipes! Giving me faith in gf baking again.
Alanna says
Aw thanks for trying my recipe! So glad you liked it. I feel you - GF baking can be so bad, but it really doesn't have to be!
Solange says
How could I turn these lovelies into dairy-free โbuttermilkโ biscuits, to serve with a sweet, simple, summery southern dinner? I was imagining some Cocojune plain yogurt, coconut cream, or almond milk plus apple cider vinegar perhaps but donโt want to fail here. Your recipes are perfection!
Alanna Taylor-Tobin says
Hi Solange! I've been wondering the same thing. I haven't tried baking this dough on a baking sheet by itself, so I'm not sure how it would work. The steam from the fruit might be an important part of the biscuits' consistency, I'm not sure.
But I have made a DF version of them (with different flours) in this grain-free peach cobbler. I used a runnier yogurt paired with coconut cream. But I think using Cocojune plus almond milk would likely work the same. It might take some experimentation! I don't think you'd need to add more acidity since the yogurt has some already.
Alternatively you could try the DF version of these strawberry shortcake biscuits. Please let me know what you try!
Riley says
What can I substitute for the sweet white rice flour? Would tapioca flour or corn starch work?
Alanna Taylor-Tobin says
Hi Riley,
Sweet rice flour is less starchy than tapioca and corn starch (which are pretty much pure starch). But you could use like 2 tablespoons each tapioca, oat, and millet and see how it goes! Or you can use a gluten-free all-purpose flour blend, such as Bob's Red Mill 1 to 1 flour. Cassava flour should work too.
Please let me know what you try!
-Alanna
Karen Dana says
Frozen blueberries gave me a great cobbler.
While I love the ease of a โsouthernโ style batter cobbler my favorite cobbler is a biscuit version. These biscuits are exceptional, by far the best ones Iโve ever had - tender and soooooo flavorful!
How else can I use the biscuit recipe? I'm thinking these would be wonderful drop biscuits - any tips for doing that?
Alanna Taylor-Tobin says
Yay, I'm so glad you liked the cobbler and biscuits and that it worked well with frozen berries!
I love these biscuits too! I'm very curious to know whether they'd work as drop biscuits - I don't see why they wouldn't. I think you could make the dough as directed, drop them onto a baking sheet lined with parchment, and bake them at the same temperature until they're golden on top and cooked through. Please let me know if you try them out that way!
And just in case you haven't seen them, I recently shared this recipe for gluten-free buttermilk biscuits (cut biscuits) that readers are loving. :)