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Gluten-Free Blueberry Cobbler Recipe from Molly Kimball

This gluten-free, no-sugar-added blueberry cobbler is incredibly easy and versatile. It is adapted from Mellissa Sevigny's recipe on her I Breathe I'm Hungry blog. Mix and match any type of berries, or use peaches or baked apples for a pretty, flavorful cobbler in no time.

Make it vegan by using coconut oil in place of butter.

Calories170 calories
Fat13.5 grams fat
Prep Time5 minutes
Cook Time25 minutes


  • Filling
  • 3 cups fresh or frozen blueberries
  • 1/4 teaspoon xanthan gum
  • 2 tablespoons zero-calorie sweetener
  • 1 teaspoon lemon juice
  • Topping
  • 1/4 cup butter or coconut oil
  • 1-1/3 cups almond flour
  • 2 tablespoons zero-calorie sweetener
  • 1/2 teaspoon lemon zest


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine blueberries, xanthan gum, sweetener and lemon juice. Mix well until blueberries are coated. Add the blueberry mixture to a 9-inch-by-9-inch pan (or small ramekins).
  3. Melt the butter or coconut in the microwave in a large measuring cup or microwave-safe bowl. Stir in almond flour, sweetener and lemon zest. Stir, then mix with hands to form a crumbly dough.
  4. Crumble the dough in pea-sized clumps to cover the blueberries. Bake for 22 minutes for the casserole dish, or 16-18 minutes for ramekins, until the crust is golden brown and the blueberries are bubbling. Serve hot or cold.

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