This gluten-free blackberry cobbler is vegan-friendly with a perfectly-sweet blackberry filling and almond flour crumble topping. It's so easy to make with simple, healthy ingredients and makes the perfect summer and fall dessert.
If you've ever had homemade blackberry buckle or blackberry crisp, this recipe is very similar and even more delicious. Serving the cobbler with your favorite ice cream or whipped cream is the perfect touch!
Why You'll Love This Recipe
- Gluten-free and vegan - This cobbler recipe is gluten-free, dairy-free, and egg free.
- 7 simple ingredients - You probably have most ingredients in your pantry already.
- Ready in 30 minutes - Very quick and easy to make with no chill time.
- Fresh blackberry filling - Juicy, delicious, and perfectly sweet!
- Almond flour crumble topping - Adds the perfect crumbly texture on top. You can also make it with oats!
You only need 7 simple ingredients to make this gluten-free blackberry cobbler. See below for some helpful ingredient notes and tips.
- Blackberries - Fresh blackberries are ideal, but you can use frozen berries with good results, too. If using frozen blackberries, do not thaw them before using, and add an extra tablespoon of corn starch.
- Sugar - Organic cane sugar is a great vegan option, but you may also use granulated sugar or coconut sugar. Coconut sugar will give it a different taste similar to caramel and brown sugar.
- Lemon juice - A splash of lemon juice enhances the tart blackberry flavor and balances the sweetness from the sugar.
- Cornstarch - This is the thickener in the cobbler, preventing it from being too runny.
- Almond flour - Almond flour is gluten-free and has a delicious, subtly nutty flavor. If you don't want to use almond flour, you can use rolled oats instead.
- Coconut oil - Make sure you melt the coconut oil before using it in the recipe. You may also use vegetable oil or olive oil instead.
- Cinnamon - Don't leave out the cinnamon! It creates such a well-rounded flavor in the cobbler. You can substitute nutmeg if necessary.
Remember to see the recipe card at the end of the post for a full list of ingredients with quantities.
I love this recipe because it is so easy to make, and you only need one mixing bowl! Here are step-by-step instructions for how to make blackberry cobbler:
STEP 1: Add the fresh blackberries, sugar, lemon juice, and cornstarch to a 9" skillet or baking dish. Be sure the dish is sprayed with non-stick cooking spray.
STEP 2: Mix the filling ingredients in the dish until the sugar dissolves and the berries are well coated. Be sure to mix around the edges and corners, too!
STEP 3: In a separate bowl, add the almond flour, melted coconut oil, sugar, and cinnamon.
STEP 4: Mix the crumble topping ingredients together until a coarse sandy mixture forms. It will be slightly "damp."
STEP 5: Sprinkle the almond flour crumble topping over the berry mixture in the baking dish. Make sure to spread it evenly and don't forget around the edges.
STEP 6: Bake the blackberry cobbler for 22-26 minutes at 350°F, or until the berries are bubbling and the crumble is lightly golden. Allow the cobbler to cool completely before adding ice cream.
Top tip: You can serve the cobbler with a sprinkle of chopped nuts, additional berries, ice cream, whipped cream, or enjoy it plain. It's delicious all ways!
Expert Baking Tips
- Mix the blackberry filling ingredients until the sugar dissolves. The blackberries should be well coated, and you should not see any sugar granules left over.
- If the cobbler filling seems too runny for your liking, you can add an additional one tablespoon of corn starch before baking to make it thicker.
- Don't over-bake the cobbler! It is done baking when the berries are lightly bubbling and the crumble topping appears dry and lightly golden.
- Allow the blackberry cobbler to cool completely before adding ice cream or whipped cream. If you're enjoying it without ice cream, you can have it while it is still warm.
Easy Cobbler Variations
- Blackberry cobbler with oats - To make this recipe more like gluten-free blackberry crisp, use rolled oats instead of almond flour for the crumble topping. This gives it a thicker, heartier texture on top!
- Gluten-free blueberry cobbler - You can easily replace the blackberries in the recipe with fresh blueberries instead.
- Using frozen blackberries - Fresh blackberries are ideal in this recipe, but you can use frozen blackberries with good results, too. Just make sure you do not thaw the blackberries first or there will be too much liquid in the recipe. I recommend adding an additional tablespoon of corn starch if you use frozen berries.
For a delicious gluten-free blackberry cake recipe, check out this blackberry lemon bread. It's vegan too!
Frequently Asked Questions
Cornstarch is typically used as the thickening agent in berry cobbler. To make the cobbler thicker, add an additional tablespoon of cornstarch to the filling before baking.
Yes, it is recommended to keep blackberry cobbler in the fridge after baking. This keeps it fresh longer.
Freezing blackberry cobbler isn't ideal because of the tendency for it to become soggy while thawing, but it can be done. You can freeze blackberry cobbler in an airtight container for up to 3 months.
Yes! You can use rolled oats instead of almond flour if you want a heartier crumble topping for the blackberry cobbler.
Yes! This is a vegan gluten-free blackberry cobbler without dairy or eggs.
Storing & Freezing
Store leftover blackberry cobbler in the baking dish by placing cling wrap over the top and keeping it in the fridge for 3-5 days. Reheat before serving, if desired.
I prefer not to freeze blackberry cobbler because it can be a bit soggy after thawing. However, you can freeze it if you need to. Store leftover, baked blackberry cobbler in the freezer for up to 2 months. Thaw at room temperature before enjoying again.
More Gluten-Free Blackberry Recipes
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Easy Gluten-Free Blackberry Cobbler
- 1 9" skillet or 9x9" baking dish (can also be 8x8")
- 1 Medium Mixing Bowl
Blackberry Cobbler Filling
- 3 cups fresh blackberries
- ⅓ cup organic cane sugar or granulated sugar
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
Almond Flour Crumble Topping
- 1 cup almond flour can also use rolled oats*
- ¼ cup melted coconut oil or vegetable oil
- ¼ cup organic cane sugar or granulated sugar
- 2 teaspoons ground cinnamon
- ice cream
- whipped cream
- Preheat oven to 350°F. Grease a 9" skillet or 9x9" baking dish with non-stick cooking spray.
- Add the fresh blackberries, granulated sugar, lemon juice, and cornstarch directly into the prepared baking dish. Mix well until the sugar dissolves and the blackberries are well coated.3 cups fresh blackberries, ⅓ cup organic cane sugar, 2 teaspoons lemon juice, 1 tablespoon cornstarch
- In a separate medium bowl, mix the almond flour, melted coconut oil, granulated sugar, and ground cinnamon until a damp, coarse mixture forms.1 cup almond flour, ¼ cup melted coconut oil, ¼ cup organic cane sugar, 2 teaspoons ground cinnamon
- Sprinkle the almond flour mixture evenly over the berries in the baking dish.
- Bake for 22-26 minutes, or until the berries are lightly bubbling and the mixture on top appears "dry" and lightly golden.
- Remove the cobbler from the oven and allow it to cool for 15 minutes before serving. If topping with ice cream, allow it to cool completely (1-2 hours) before adding the ice cream.ice cream, whipped cream