An easy gluten free cobbler loaded with summer berries

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

5 from 1 vote
An easy gluten free cobbler loaded with summer berries
Print Recipe

Gluten Free Skillet Berry Cobbler Recipe

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 6 people
Calories: 436kcal
Author: Carol Kicinski

Ingredients

Filling

  • ½ cup Wholesome! organic sugar
  • 2 tablespoons non-GMO cornstarch
  • 8 cups 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

Dough

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Gluten Free Skillet Berry Cobbler Recipe
Amount Per Serving
Calories 436 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g35%
Cholesterol 33mg11%
Sodium 420mg18%
Potassium 277mg8%
Carbohydrates 77g26%
Fiber 9g36%
Sugar 45g50%
Protein 5g10%
Vitamin A 495IU10%
Vitamin C 14.7mg18%
Calcium 122mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Berries Biscuits Blackberries Blueberries Cobbler Cornstarch Fruit Gluten-Free Gluten-Free Recipes Raspberries Strawberries Summer
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  1. Carole
    August 15, 2017

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

    1. Carol Kicinski
      August 24, 2017

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

  2. shelley paris
    August 26, 2017

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

    1. Carol Kicinski
      August 28, 2017

      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.
      xo,
      Carol

  3. August 30, 2017

    Hi Shelley,
    it looks so yummy! =D
    Fanny

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