Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Rich & tender oat biscuits with crispy, craggy tops. Gooey blueberries kissed with lemon and lavender. Scoops of melty vanilla ice cream. This gluten free blueberry cobbler is a dreamy summer dessert that’s easy enough for weeknight baking, but special enough for weekend guests.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Rustic Fruit Desserts

In the world of rustic fruit desserts, cobblers and crisps are the most common. I used to be firmly on Team Crisp. I mean how can you compete with brown sugar streusel studded with oats and nuts and kissed with baking spices and plenty of salt?

While developing recipes for Alternative Baker, I (somewhat reluctantly) set out to make a gluten free cobbler I didn’t hate. From tight wads of dough resembling meatballs to dry, cut-out biscuits, to a batter that baked up looking like pieces of poop, I tested recipe after recipe. Luckily an amazing volunteer recipe tester Caterina came to my rescue with an odd technique: heat the dairy before adding it to the cold butter/flour mixture to give the biscuits an instant lift.

I was highly skeptical but I did as she suggested and voilà: the most tender, craggy biscuits I could have imagined. I can honestly say that I now crave cobbler as much as I do crisp. And this gluten free blueberry cobbler crowned with oat biscuits and laced with lavender is a new favorite.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Types of Fruit Cobblers

Cobbler desserts take on many different forms. This version, sometimes called a biscuit cobbler, consists of fruit compote topped with biscuit dough. The biscuit portion can range from a soft dough that melds together as it bakes, to firmer drop biscuits, to very firm biscuits that are rolled out and cut before being placed over the fruit.

My version uses the drop biscuit method for biscuits that slump softly into the fruit as they bake but hold their round shape on top. Sarah of Snixy Kitchen is sharing a softer drop biscuit version that incorporates almond flour. It bakes up crisp on top with soft, fluffy dumpling underneath. I can’t wait to try her version!

Southern-style cobblers are the inverse, more like a soft cake batter topped with fruit. I shared a gluten free southern-style peach cobbler a few years ago based on my friend Amelia’s family recipe with peaches, maple, and bourbon. I’m guessing this version would taste delicious topped with berries or other summer fruit too.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Blueberry Filling

Throughout most of the year, blueberries come in tiny half-pint clamshells that go for $6 a pop. Usually making an entire blueberry dessert feels like a huge extravagance and my soul cringes at putting all the plastic in the recycling bin. Only a small percentage of plastic actually gets recycled and the rest of it goes to landfill. But there’s a short window in late May and early June when blueberries appear en masse in eco-friendlier, reusable pint containers.

This year I wasted no time: to date I’ve made three batches of this gluten free blueberry cobbler. And I’m hoping to squeeze in another blueberry dessert this year too.

But for times when blueberries are not in abundance, rest assured that this recipe will work with a mix of berries too. I’ve made this with equal amounts of blue, black, rasp, and strawberries to good effect. And there’s a gluten free blueberry plum cobbler from Alternative Baker that I’ve shared here as well. I’m guessing that peaches would be divine against the oat biscuits, as would the strawberry rhubarb cobbler filling from Alternative Baker. And when none of those warm-season fruits are in and you find yourself craving a hint of summer, there’s no shame in using frozen blueberries in their place.

To thicken the blueberry filling I add a good dose of cornstarch. Cornstarch cooks up clear, with a clean neutral flavor, adding body to the blueberry compote. A small amount of sugar gently sweetens the fruit, while lemon zest and juice sharpen the flavor.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Lavender – Not Just for Soap

Culinary lavender adds beautiful floral notes to this gluten free blueberry cobbler. 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. If eating lavender isn’t your idea of a good time, leave it off and add a teaspoon of vanilla paste or vanilla extract instead for a floral kick.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

How to Make Gluten Free Oat Biscuits

These gluten free biscuits use my three go-to alternative flours:

  • millet flour – finely ground with a grassy, buttery flavor
  • oat flour – light and tender with earthy notes
  • sweet rice flour – fine, sticky, and neutral to help hold things together

Baking powder leavens the biscuits, while sugar and salt boost flavor. I’ve added rolled oats to these biscuits to give them a bit of heft, and some oats on top create craggy tops. To this dry mixture, cut in cubes of cold butter until the butter resembles small peas, and set the mixture in the fridge to chill for a few minutes.

Next, heat together some cream and Greek yogurt until hot. Quickly stir the hot dairy into the cold flour/butter mixture to form a thick dough. The warm dairy gives the biscuits an instant lift. Drop this dough over the fruit, brush with cream, and sprinkle with sugar and oats. Bake until the biscuits are deeply golden, nearly cooked through, and the fruit is bubbling vigorously. Let them cool to warm, as the biscuits are still cooking from residual heat.

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler for Dessert… or Breakfast!

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 fragrant with lemon and lavender
  • 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

If you wake up the next morning craving cobbler for breakfast, there’s no shame in eating a bowl cold from the fridge with a scoop of yogurt. It’s basically toast and jam!

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Looking for more gluten-free crisps and cobblers? Try these:

Looking for more gluten free blueberry dessert recipes? Try these:

*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten free blueberry cobbler, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler with Oat Biscuits

Print Recipe  /  Pin Recipe
Rich & tender oat biscuits with crispy, craggy tops. Gooey blueberries kissed with lemon and lavender. Scoops of melty vanilla ice cream. Meet your dream summer dessert that's easy enough for weeknight baking, but special enough for guests.
Prep: 30 minutes
Cook: 35 minutes
Servings: 6 servings

Ingredients

Filling

  • 1/4 cup (55 g) organic granulated cane sugar
  • 1 ½ teaspoons culinary dried lavender buds OR 1 teaspoon vanilla paste or extract
  • 2 pint baskets fresh blueberries (4 cups, 600 g)
  • 2 ½ tablespoons (18 g) cornstarch
  • Finely grated zest and juice from ½ of a medium lemon
  • Big pinch fine sea salt

Biscuits

  • 1/3 cup (40 g) GF oat flour
  • 1/3 cup (55 g) sweet white rice flour
  • 1/4 cup (32 g) millet flour
  • 1/3 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
  • 1/4 teaspoon fine sea salt
  • 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.
  • If using the lavender, combine with half of the sugar in a clean spice or coffee grinder and grind finely.
  • Combine the berries in a large bowl with the lavender sugar (or vanilla, if using), remaining 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.
  • 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 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.
  • Use a tablespoon to drop the batter onto the fruit, creating 6-8 rough mounds. Immediately dab and brush the tops with the remaining cream and sprinkle with oats and sugar.
  • Bake the cobbler 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.
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

Gluten Free Blueberry Cobbler with Lavender & Oat Biscuits

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