A perfectly portioned summertime treat, these cobblers are just the right amount of sweet and have an irresistible flaky biscuit, sugar-crusted topping. 

Summertime is cobbler time! The fruit is sweeter. The gatherings and BBQ cookouts are plentiful. There’s really no excuse to make a simple sweet treat like my Mixed Berry Cobbler.  

My mom is the inspiration for this dessert. She’s an incredible baker and she makes a berry cobbler for every summer get-together — so much so that she is famously known for showing up with it!

While I can’t compete with my mom’s version, I decided to try my hand at cobbler baking with a recipe that is gluten-free, dairy-free, and refined sugar-free. 

This rendition has a fluffy, dumpling topping, a crispy cookie-like crust on top, and a warm and gooey berry center.

One bite and you’ll know exactly why I’m telling you this is a must-make dessert. To make these cute, I’m sharing how to make individual ramekin-sized cobblers but you can totally use a large casserole dish if you plan to serve a crowd (see Notes below for baking instructions). 

All you need is a scoop of dairy-free ice cream and you have yourself the absolute best summertime treat! Enjoy! 

Key Ingredients for Berry Cobbler Dessert

A tasty, healthy dessert that doesn’t require a ton of ingredients? Sign me up! This cobbler recipe is a great beginner recipe for those who are intimidated by the thought of baking. Here’s what you’ll need. 

• Gluten-free Flour Blend: Gluten-free baking is no joke! I have the best luck with @bobsredmill 1:1 gluten-free baking flour. 
• Coconut Sugar: To keep these treats refined sugar-free, I relied on coconut sugar for the biscuits, filling, and sugary topping.  
• Dairy-Free Cream Cheese: I used @miyokoscreamery, which is a cashew-based cream cheese. If you aren’t dairy-free, swap in regular cream cheese. 

• Unsweetened Almond Milk: This brings the dough together. Any nut milk will do. 
• Berries: Having a bag of mixed frozen berries means that I can make this whenever the craving strikes! I used frozen blueberries, raspberries, and blackberries. You can also use fresh berries, just be sure they are dried very well to avoid extra moisture. 
• Arrowroot Starch: This is a key ingredient to thicken up the berry filling. You can also use cornstarch. 
• Dairy-Free Vanilla Ice Cream: The ideal accompaniment! I don’t have a favorite store bought brand as I try to buy a pint from a local Austin company. Shout out to  @gati.icecream  — I did a collab with them in April! 

How to Make Gluten-Free Berry Cobbler

To start, preheat the oven to 400°F. Line a sheet pan with parchment paper and place (4) 10 to 12-ounce ramekins on top. You don’t need to grease the ramekins! (See Notes below if you’d like to make a large casserole instead of individual portions).

Start on the Biscuit Topping

First, make the biscuit topping. Mix the gluten-free flour blend, coconut sugar, baking powder, and salt in a large mixing bowl to combine.

Cut in the cold cream cheese with a pastry cutter or two forks until the cream cheese bits are pea-sized.

Stir in the almond milk using a fork until the loose dough is just combined.

In the same bowl, make “indentations” in the dough to portion out 4 servings. Set aside.

Make the Fruit Mixture

Add the fresh or frozen fruit into a medium saucepan along with the coconut sugar, arrowroot starch, and water. I used a mix of frozen blueberries, blackberries, and raspberries because that’s what my grocery store had. 

Before turning on the heat, stir the mixture to combine, making sure the arrowroot starch is fully dissolved.

Bring the fruit mixture to a low boil. Once it begins to boil, stir constantly for 2 minutes. The sauce will thicken and the liquid will turn clear then remove from heat.

Assemble the Cobblers

To assemble the cobblers, add ½ cup of fruit mixture into each ramekin then evenly distribute the remaining mixture into the ramekins.

Sprinkle a pinch of cinnamon powder in each ramekin, then top with your pre-portioned dough. Sprinkle a bit of coconut sugar on top of the dough.

Place in a preheated oven and bake for 23 to 25 minutes. Serve with dairy-free vanilla ice cream and enjoy! 

More Gluten-Free Dessert Recipes To Try: 

• Chocolate Chip Banana Muffins
• Edible Cookie Dough Bars with Salted Chocolate Ganache
• Gluten-Free Cinnamon Swirl Coffee Cake
• Shortbread Cookies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
• Soft-Baked Chewy Chai Cookies with Maple Glaze