Easy Gluten-Free Berry Cobbler (Vegan)

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Pan of berry cobbler and two bowls of cobbler with scoops of vegan vanilla ice cream

We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly with this jammy cobbler!

Though butter-free and naturally sweetened, it doesn’t skimp on flavor or texture and would easily please a crowd of all types of eaters! Just 10 ingredients required. Let us show you how it’s done!

Frozen berries, coconut sugar, arrowroot powder, lemon zest, coconut milk, vanilla, apple cider vinegar, potato starch, almond flour, salt, and coconut oil

How to Make Berry Cobbler

This versatile cobbler starts with your choice of berries. We love using a combination of sweeter fruits like cherries or blueberries along with more tart ones like blackberries and raspberries for complex flavor and a perfect tart-sweet balance. Lemon zest is also lovely for additional tartness.

Stirring frozen berries, coconut sugar, arrowroot powder, and lemon zest

Mixing the berries with coconut sugar and letting them sit is a technique called maceration (you can think of it like marinating). By some science magic, the sugar draws moisture from the fruit and forms bonds (okay, that’s enough science for today, kids). The important part is that it makes juicy, tender, saucy fruit! And by adding arrowroot powder or cornstarch, the fruit thickens with baking.

Spoon in a baking dish of mixed berries

Next, we make the flaky, vegan, gluten-free, grain-free biscuits! We know, it’s sorcery, friends!

Mixing almond flour, potato starch, coconut sugar, salt, and baking powder in a bowl

Our trusty combination of almond flour and potato starch makes them light and fluffy, while coconut milk and oil make them rich and flaky. Add the other biscuit essentials like salt, baking powder, and (coconut) sugar, and you’ve got the most perfect cobbler topping!

Mixing gluten-free cobbler dough

Gently scooping the biscuit dough over the berry mixture (and avoiding pressing it down) gives the biscuits a golden brown exterior and prevents them from getting mushy.

Scooping biscuit dough over macerated berries

We hope you LOVE this berry cobbler! It’s:

Summery
Comforting
Fruity
Jammy
Perfectly sweet
& Made with flaky biscuits!

It’s the perfect dessert for 4th of July celebrations, summer BBQs, or after a trip to the berry patch. But since it works well with frozen fruit, it’s also perfect year-round! Enjoy this cobbler on its own or topped with Coconut Whipped Cream, Coconut Yogurt, or scoops of Creamy Vegan Vanilla Ice Cream for additional sweetness and contrast.

Mixed berry cobbler topped with flaky gluten-free biscuits

More Gluten-Free Berry Desserts

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a bite of berry cobbler from a bowl

Easy Gluten-Free Berry Cobbler (Vegan)

Perfect vegan fruit cobbler packed with ripe, juicy summer fruit and topped with flaky gluten-free biscuits. Baked to bubbly golden perfection! Just 10 simple ingredients required.
Author Minimalist Baker
Print
Bowl and pan of gluten free berry cobbler
4.86 from 7 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 (Servings)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month (biscuits only)
Does it keep? 4 Days

Ingredients

BERRY FILLING

  • 4 ½ cups fresh or frozen berries (we used 2 cups frozen raspberries, 2 cups blackberries, and 1/2 cup cherries // if fresh, remove stems and roughly chop // for a more tart cobbler, use tart berries such as raspberries)
  • 1/3 cup coconut sugar (or sub organic cane sugar // reduce by up to half if you prefer less sweet desserts)
  • 2 Tbsp arrowroot powder (or sub cornstarch)
  • 1 tsp lemon zest (optional)

COBBLER TOPPING

  • 1/4 cup canned light coconut milk (or sub other dairy-free milk)
  • 1/2 tsp apple cider vinegar or lemon juice
  • 1/2 tsp vanilla extract (optional)
  • 3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
  • 3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
  • 2 Tbsp coconut sugar (or sub organic cane sugar)
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 3 Tbsp solid* refined coconut oil (or sub chilled vegan butter)

Instructions

  • Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.
  • To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.
  • To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.
  • In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.
  • Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
  • Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.
  • Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
  • Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.
  • Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.

Video

Notes

*Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the biscuits. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved.
*Nutrition information is a rough estimate calculated with 1 ½ cups each of raspberries, blackberries, and cherries, and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 268 Carbohydrates: 41.8 g Protein: 3.1 g Fat: 11.2 g Saturated Fat: 5.1 g Polyunsaturated Fat: 1.5 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 209 mg Potassium: 226 mg Fiber: 4.7 g Sugar: 19.3 g Vitamin A: 60.6 IU Vitamin C: 8.9 mg Calcium: 81.5 mg Iron: 0.9 mg

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  1. Thea says

    Loved this recipe! I’m gluten free and egg free but I can eat dairy so I made these with Jersey cow milk and butter instead of the coconut milk and oil. Turned out delicious! I think I will skip the lemon zest next time but otherwise this is going to be in regular rotation through the summer and in the winter when it’s time to get out the frozen berries.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Thea! Thank you for the lovely review and for sharing your modifications! xo

  2. VICKY says

    This looks delicious as I just pulled it off the oven! Can’t wait to try it! Wondering if I can make this same recipe using peaches instead? Been getting delicious fresh peaches at the farmers market and its tempting to try it out! Thanks!

    • Support @ Minimalist Baker says

      Yay! Hope you love it, Vicky! Peaches will add more liquid, so we’d suggest adding more cornstarch. Let us know how it turns out!

    • Support @ Minimalist Baker says

      Hm, not sure how! This one requires just 10 ingredients. Perhaps you’re counting coconut sugar twice? But that would still only make it 11.

  3. Marin says

    Oh this was so delicious! I followed the recipe exactly & we were blown away how good this tastes. You cannot tell it’s gluten free or even plant based, as the biscuits were so buttery & had the perfect texture.
    We used all frozen berries & they didn’t turn out jammy, more like a thin sauce. I’m not sure, perhaps it needs more arrowroot if you use all frozen berries? Will try it with fresh berries when it’s summer here in Australia. Love it!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed it, Marin! Did you make sure to let it cool for a bit after baking? That helps the texture firm up. We’ve used all frozen berries with success, so we wonder if it could be the type of berries causing it to be too thin? Strawberries will make it more liquidy, so perhaps leave those out?

      • Marin says

        Oh yes the frozen berries did have quite a lot of strawberries in them! Maybe I’ll buy the berries separately & mix them up myself & not include strawberries. Thanks for the tip!

  4. RENE says

    I have tapioca flour. It should probably work vs buying potato starch. I hate buying things I only use once in awhile. I have so many fresh blueberries. I plan to try this recipe.

    • Support @ Minimalist Baker says

      Hi Rene, Potato starch is pretty unique in its ability to make baked goods light and fluffy. Let us know how it turns out!

    • Support @ Minimalist Baker says

      Hi Hannah, you shouldn’t need to increase the sugar, but it may be more liquidy from the peaches. We’d suggest increasing the arrowroot or cornstarch in the filling. Let us know how it turns out!

  5. Melissa Sywensky says

    My sister is gluten free and mostly a vegetarian (with occasional slips). I made this for her when she came to visit this weekend and she was beyond in love with it. Even the rest of us who are not gluten free had trouble telling this was gluten free. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review, Melissa, we’re so glad everyone enjoyed! xo

    • Support @ Minimalist Baker says

      Hi Ellie! We haven’t tried this without potato starch, but it’s possible tapioca, cornstarch, or arrowroot starch would work well here, maybe a combo of those? Let us know how it goes if you give it a try! xo

  6. Kate says

    Made this tonight almost exactly as written except I used vanilla oat milk (and so left out the vanilla), which didn’t curdle but didn’t seem to impact the final product. We had a great haul of fresh fruit from our local farmers markets, so I used a 1/2 pint of fresh blueberries, ~1/2 pint of fresh Ranier cherries, a yellow peach and a white peach. The fam devoured it without much of a comment outside of the occasional “mmmmmm.” Needless to say, we’ll be making this a ton this summer–just switching up the fruit depending on what’s in season at the market! Thanks so much for this!

    • Support @ Minimalist Baker says

      Amazing!! Such a great way to use fresh seasonal fruit. Thanks for the lovely review, Kate, we’re so glad everyone enjoyed it!

      • Rachael Gaynor says

        Loved the fruit portion (I used equal parts blueberries, raspberries, and blackberries). Served with a side of coconut ice cream and homemade granola. The biscuits were a little off for me (kinda mushy and bland). I was careful not to press, but think my coconut oil wasn’t quite solid enough. I will definitely give it another try, but if it doesn’t pan out (pun intended!), I’ll go for a nutty granola crumble topping instead. I’m looking forward to experimenting with different fruit combos. Thanks again!

        • Support @ Minimalist Baker says

          Oh no! Sorry the biscuits didn’t work out perfectly this time, Rachael, it’s possible that using fresh fruit might contribute to more juices which could make the biscuits a bit soggier, too. Let us know how round 2 goes, thanks for sharing your experience! xo

  7. Neysa says

    Can I make this with regular flour if I don’t have gluten free? Would it be a 1:1 substitution? Thank you!

    • Support @ Minimalist Baker says

      Hi Neysa! We haven’t tried this with regular flour but it should work – perhaps start with the same amount and if needed add more coconut oil until you reach the “crumble” texture of the dough in the video (before adding the liquid). Let us know how it goes if you give it a try!