This easy gluten-free triple berry cobbler is bursting with juicy blueberries, blackberries, and raspberries. The batter creates a beautiful golden crust on top while staying soft and tender underneath. Ready in about an hour, it’s perfect for summer gatherings, potlucks, or anytime you’re craving something sweet and fruity. For more summertime recipes, see my Summer Cookout Sides and Desserts post.
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It tastes just like the old-fashioned cobblers I remember from when I was young that my grandma and mom would make, but made gluten-free and dairy-free. For more gluten-free cobblers be sure to try my Gluten-Free Peach Cobbler and Gluten-Free Strawberry Cobbler.
Instructions
Place the dairy-free butter in a 9×13-inch baking pan. Turn oven on to 350°F and put the pan in the oven to melt the butter. It will take about 5-7 minutes.
Once melted, remove the baking pan from the oven.
While the butter is melting, stir together the almond milk and apple cider vinegar in a small bowl or glass measuring cup and set aside.
Mix together 1/2 cup sugar and tapioca starch and then mix it with 2 lbs frozen triple berries.
In another bowl, whisk together the gluten-free flour, 1/2 cup sugar, baking powder, and salt. Then, pour in the almond milk mixture and stir until combined.
Pour the batter evenly into the baking dish over the melted dairy-free butter. Don’t stir, you can gently spread the batter out if needed.
In another bowl, whisk together the gluten-free flour, 1/2 cup sugar, baking powder, and salt. Then, pour in the almond milk mixture and stir until combined.
Pour the batter evenly into the baking dish over the melted dairy-free butter. Don’t stir, you can gently spread the batter out if needed.
Spoon the berries evenly over the batter. Again, don’t stir.
Place in oven and bake for 55-60 minutes until the top is golden brown and the berry filling is bubbling.
Serve warm, at room temperature, or cold. It’s delicious on its own or with a scoop of dairy-free vanilla ice cream.
Storage
Cover the cooled casserole and store at room temperature for up to 2 days or refrigerate for 3-4 days.
More Gluten-Free Desserts to make
Gluten-Free Triple Berry Cobbler (Easy to Make)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free
Description
Ready in about an hour, it’s perfect for summer gatherings, potlucks, or anytime you’re craving something sweet and fruity.
Ingredients
- ½ cup dairy-free butter*
- ¾ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 lbs frozen triple berries (blueberries, blackberries, raspberries) or a combination of those berries fresh.
- 1 cup sugar, divided
- 2 tablespoons tapioca starch or cornstarch
- 1 cup gluten-free flour mix (130 g)
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Place the dairy-free butter in a 9×13-inch baking pan. Turn oven on to 350°F and put the pan in the oven to melt the butter. It will take about 5-7 minutes.
- Once melted, remove the baking pan from the oven.
- While the butter is melting, stir together the almond milk and apple cider vinegar in a small bowl or glass measuring cup and set aside.
- Mix together 1/2 cup sugar and tapioca starch and then mix it with 2 lbs frozen triple berries.
- In another bowl, whisk together the gluten-free flour, 1/2 cup sugar, baking powder, and salt. Then, pour in the almond milk mixture and stir until combined.
- Pour the batter evenly into the baking dish over the melted dairy-free butter. Don’t stir, you can gently spread the batter out if needed.
- Spoon the berries evenly over the batter. Again, don’t stir.
- Place in the oven and bake for 55-60 minutes until the top is golden brown and the berry filling is bubbling.
- Serve warm, at room temperature, or cold. It’s delicious on its own or with a scoop of dairy-free vanilla ice-cream.
Notes
*Dairy-Free Butter: Use your favorite dairy-free butter or what I used in this recipe which was Full Circle Market Organic Butter Sticks with coconut oil.
**Gluten-Free Flour Mix: Use a Gluten-Free 1-1 Flour mix, like Pamela’s or King Arthur’s. Or use my Homemade Organic Gluten-Free Flour Mix and add 1/4 teaspoon Xanthan Gum to the recipe.
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