Recipe: Cherry-Berry Biscuit Cobbler (Gluten-Free!)

Summertime means tons of berries and the classic fruit cobbler. Remember the taste of that first juicy spoonful of just-sweet-enough fruit topped with a flaky, golden biscuit? This gluten-free version is exactly that — and it’s a cinch to make.

Plus, this recipe is super-flexible, which means you can throw in about 7 cups of fruit you already have on hand. Go ahead and swap in coconut or maple sugar, or leave sugar out altogether in the fruit mixture. I’ve added coconut oil for a healthy spin, but you can use your favorite healthy oil or even melted butter!

Cherry-Berry Biscuit Cobbler

Prep: 20 minutes; Cook Time: 35 minutes

Serves: 8

Ingredients:

1 cup plus 2 tablespoons Gluten-Free Flour Blend (below)

1/4 cup plus 2 tablespoons sugar, plus more for sprinkling

2 teaspoons baking powder

1/2 cup coconut milk stirred together with 1 teaspoon apple cider vinegar

1/4 cup unflavored coconut oil, liquefied

1 1/2 pounds (about 6 cups) mixed berries, such as blueberries, raspberries, blackberries and strawberries (quartered)

1 cup cherries, pitted

Directions:

Preheat the oven to 400 degrees F and grease a 9-inch pie plate. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and coconut oil until just combined.

In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.

Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.

For the gluten-free flour blend:

3 cups (435 grams) white rice flour

1 1/2 cups (187 grams) tapioca flour

3/4 cup (123 grams) potato starch

1 tablespoon (8 grams) xanthan gum

1 1/2 teaspoons (5 grams) salt

Make the flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

Per serving: Calories 220; Fat 8 g; Sodium 126 mg; Carbohydrate 37 g; Sugars 19 g; Protein 3 g

Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

Next Up

Oreo Goes Gluten-Free

2021 is already looking up.

Gluten-Free Holiday Baking

During holiday baking season, those who are sensitive to or intolerant of gluten needn’t miss out on all the sweet seasonal treats.

How to Make Gluten-Free Gravy

All you need to thicken this Thanksgiving staple without flour are instant potato flakes.

Kraft Mac & Cheese Microwaveable Cups Now Come Gluten-Free

You don’t have to miss the flavor of that nostalgic blue box.

Oreo Is Adding a New Gluten-Free Mint Flavor

There’s even more to choose from for those who must go without gluten.

How to Substitute Gluten Free Flour for Regular Flour

Tips and tricks for achieving perfect results, every time.

The 3 Best Gluten-Free Flours for Baking and Cooking

We tested different brands in a variety of recipes to find the best (and most versatile) gluten-free flours.

Mix-and-Match Biscuits

Bake something new for your breadbasket.

These Nine Meat-Free Instant Pot Recipes are Perfect for Lent

We've gathered tasty, simple dishes to get you through April.

Market Watch: Sweet Cherries

How to use up all those sweet cherries from your farmers' market while they're still in season.