Gluten Free Skillet Berry Cobbler Recipe

by Carol Kicinski on August 13, 2017

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Gluten Free Skillet Berry Cobbler Recipe

It’s berry season and I just can’t get enough of those sweet, juicy summer gems. I eat them with yogurt, over ice cream, in pies and muffins, and in this lovely gluten free skillet berry cobbler.

There seems to be a lot of controversy over what exactly constitutes a cobbler. Some think a cobbler has a flaky top crust, like a pie crust. Others state that a cobbler is made by pouring a custardy type batter over fruit and baking. I say a cobbler has some sort of fruit with little biscuits spooned over top. In my humble opinion, that is what a “real” cobbler is.

You can use any kind of berries in this cobbler but if you use strawberries, keep them to a limit of 1½ cups or your filling will be too liquid. For my cobbler, I used a combo of strawberries, blackberries, raspberries, and blueberries. It’s like a berry explosion! This time of year, berries are pretty sweet. I like to sweeten them a bit more with Wholesome! organic sugar – it’s not as sharp as regular white, bleached sugar, and goes perfectly with ripe summer berries.

I like to bake my cobblers in a cast iron skillet but you can certainly use a baking dish if you prefer.

Gluten Free Berry Cobbler

Gluten Free Skillet Berry Cobbler Recipe



½ cup Wholesome! organic sugar
2 tablespoons non-GMO cornstarch
8 cups (2 pounds) mixed berries (if using strawberries, slice them in half and limit to 1½ cups, using other berries for the remainder)
Juice and finely grated zest of 1 lemon


1½ cups gluten free all-purpose flour blend
4 tablespoons Wholesome! organic sugar, divided
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
6 tablespoons cold butter, cut into small pieces
¾ cup buttermilk


Preheat the oven to 375 degrees.

Prepare the filling. Combine the sugar and cornstarch in a mixing bowl. Add the berries, lemon juice, and zest and stir. Let sit while preparing the dough.

For the dough, whisk together the flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Add the butter and, using a pastry cutter or your fingers, work the butter into the flour until it resembles a coarse meal with some bigger pieces of butter. Add the buttermilk and stir until combined.

Pour the filling into a 10-inch cast iron skillet. Drop tablespoonfuls of the dough on top of the berries. Sprinkle the dough with 1 tablespoon sugar. Bake for 40 – 50 minutes or until the dough is golden brown and the berries are bubbling. Let cool a little before serving.


A gluten free recipe that serves 6 – 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 5 comments… read them below or add one }

Carole August 15, 2017 at 1:39 pm

Did I miss something ??? What size is the cast iron frying pan ???


Carol Kicinski August 24, 2017 at 2:30 pm

Hi Carole,
I used a 10-inch pan. I’ll include that info in the directions. Sorry about that!


shelley paris August 26, 2017 at 10:22 am

can I replace the corn with something else. we have corn allergies here. thanks.


Carol Kicinski August 28, 2017 at 8:41 am

Hi Shelley,
You can give arrowroot powder a try, that usually works for replacement of cornstarch. A couple other options would be tapioca starch or potato starch, but those might not work as a 1-to-1 replacement, you may have to adjust the amount a little bit to achieve the best texture. Let me know what ends up working for you.


Fanny August 30, 2017 at 11:31 am

Hi Shelley,
it looks so yummy! =D


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