Blackberry Almond Cobbler

Photo by Jennifer Davick for Gluten-Free Baking Cookbook/Cooking Light

Photo by Jennifer Davick for Gluten-Free Baking Cookbook/Cooking Light

Use the darkest, juiciest blackberries you can find to make this gluten-free cobbler. The cornstarch mixed into the fresh fruit acts as a thickener, preventing the filling from becoming too runny.


  • Filling:
  • 4 cups fresh blackberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • Cooking spray
  • Topping:
  • 2.3 ounces brown rice flour (about 1/2 cup)
  • 1.8 ounces almond meal flour (about 1/2 cup)
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 large egg, lightly beaten
  • 4 tablespoons butter, melted and cooled
  • 2 cups vanilla light ice cream

How to Make It

Step 1

Preheat oven to 375°.

Step 2

To prepare filling, combine first 4 ingredients in a large bowl, tossing to coat. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.

Step 3

To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.

Step 4

Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375° for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.