Gluten-Free Blueberry Cobbler with Oat Flour
This gluten-free blueberry cobbler with oat flour uses maple syrup and coconut oil for a healthy dessert that’s naturally sweetened. Made with fresh or frozen blueberries, this easy one-bowl recipe creates the perfect summer treat without refined sugar or gluten.
You’re craving that perfect blueberry cobbler but don’t want the heavy, sugary aftermath that leaves you feeling gross. This gluten-free blueberry cobbler with oat flour gives you all those cozy, bubble-up-from-the-oven vibes without the guilt.
What makes this healthy blueberry cobbler special is how the oat flour creates this amazing nutty flavor that actually makes the blueberries taste even more berry-ish, if that makes sense. Plus, everything mixes up in one bowl. I use maple syrup and just a touch of cane sugar instead of refined white sugar, and coconut oil instead of butter, so you get that tender, golden topping without feeling weighed down. My kids can’t even tell it’s the “healthy” version, and honestly, I think this tastes better than traditional cobbler. You can use fresh berries when they’re in season or grab frozen ones any time of year – both work taste amazing.
Why You’ll Love This Gluten-Free Blueberry Cobbler Recipe
- Clean ingredients you feel good about: No refined sugar or heavy butter – just oat flour, coconut oil, and maple syrup.
- One-bowl mixing: Everything comes together in a single bowl for easy cleanup and maximum flavor.
- Fresh or frozen berries work: Perfect for summer berry season or cozy winter nights with frozen fruit.
- Naturally sweet without the crash: Lets the berries shine without overwhelming your taste buds or energy levels.
Ingredients & Substitutions
Here is everything you need to make gluten-free blueberry cobbler with oat flour:
Blueberries: I use about 4 cups, and honestly, fresh or frozen both work great. You could totally use blackberries or raspberries instead.
Tapioca Flour (for filling): This is what makes the berry juices all thick and syrupy instead of watery. If you don’t have it, cornstarch works fine – just use the same amount.
Maple Syrup: I love using real maple syrup because it adds this rich sweetness that pairs so well with berries. Honey works too, but the flavor will be a bit different.
Cane Sugar: Just a tiny bit to give the berries that extra sweetness boost. You can also use coconut sugar or any granulated sugar.
Lemon Juice: This might seem weird, but it really makes the blueberry flavor pop! It cuts through all that sweetness and makes everything taste more “berry-forward.” Lime juice works in a pinch.
Vanilla Extract: This adds delicious flavor. But you can skip it or replace it with 1/4 teaspoon of almond extract.
Egg: This helps hold the topping together so it doesn’t fall apart when you scoop it. For my vegan friends, I mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes.
Apple Cider Vinegar: I know this sounds random, but when it hits the baking powder, it creates these little air bubbles that make the topping super fluffy. Regular white vinegar works too.
Coconut Oil: It keeps everything moist without making it feel heavy. You can use regular melted butter if that’s what you prefer.
Oat Flour: I make my own by grinding oats in my food processor, but you can buy it pre-made. Here are some additional flour combinations you can use:
| Additional Flour Options |
|---|
| 1-1/2 cups (168g) almond flour + 1/3 cup (40g) tapioca flour |
| 1-1/3 cups (210 g) gluten-free flour |
| 1-1/4 cups (150g) all-purpose flour |
Tapioca Flour (for batter): This makes the topping light and fluffy instead of dense. You can also use a gluten-free flour blend, cassava flour, or all-purpose flour if you don’t need it to be gluten-free.
Cinnamon: This is optional but adds flavor.
Milk: Just a splash to get the batter consistency right. I use whatever milk I have – almond, oat, regular dairy – they all work fine.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: This recipe is naturally gluten-free as written with oat flour – just make sure your oats are certified gluten-free.
Dairy-Free: Use your favorite plant-based milk instead of regular milk for a completely dairy-free treat.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) and use plant milk.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Gluten-Free Blueberry Cobbler Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Prepare the Blueberry Filling
Preheat your oven to 350°F (170°C) and lightly spray an 8×8 inch baking dish with non-stick cooking spray. In a medium mixing bowl, whisk together 2 tablespoons tapioca flour, 3 tablespoons maple syrup, 1 tablespoon cane sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Add 4 cups blueberries and stir gently to coat. Pour the mixture into your prepared baking dish.
Step 2: Make the Cobbler Topping
In the same bowl (no need to wash it), whisk together 1 egg, 1/4 cup maple syrup, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, and 2 tablespoons melted coconut oil until well combined.
Add 1 cup oat flour, 1/3 cup tapioca flour, 2 tablespoons cane sugar, 1 teaspoon cinnamon (if using), 1 teaspoon baking powder, and 1/2 teaspoon salt to the wet ingredients. Mix until smooth and well combined.
Add 1-2 tablespoons milk as needed to achieve a fluffy consistency that holds its shape but isn’t too runny. The batter should be thick enough to spoon over the berries.
Step 3: Assemble and Bake
Spoon the batter over the blueberries in clumps, leaving some gaps so the berries peek through. Optional: sprinkle a little turbinado sugar on top for extra sparkle. Bake for 35-45 minutes until the top is light golden brown. If using frozen berries, add 5-10 minutes to the baking time.
Allow the cobbler to rest on the counter for about 15 minutes to cool and set before serving. This helps the filling thicken to the perfect consistency.
My Expert Recipe Tips
Don’t overmix the batter: Stir just until the ingredients are combined to keep the topping tender and light, not tough.
Leave gaps in the topping: Spooning the batter in clumps rather than spreading it evenly allows the berries to bubble up and looks really beautiful.
Adjust sweetness to taste: Taste your berries first – if they’re very sweet, you can reduce the sugar; if they’re tart, add an extra tablespoon of maple syrup.
Delicious Serving Suggestions
- Vanilla ice cream: I love serving this warm with a scoop of vanilla ice cream that melts slightly into the berry juices. You’ll love how the contrast of temperatures and textures makes every bite perfect.
- Whipped coconut cream: For a dairy-free option, I whip chilled coconut cream with a touch of maple syrup. It adds richness without overwhelming the fruit flavors.
- Fresh mint garnish: A few fresh mint leaves on top brighten the whole dessert and add a lovely color contrast that makes it feel restaurant-worthy.
- Drizzle of cream: Sometimes I drizzle a little heavy cream or oat milk over individual servings. The cream mingles with the warm berry juices to create a yummy sauce.
Frequently Asked Questions
Do you love healthy blueberry recipes? Check out more of my easy gluten-free blueberry recipes:
Gluten-Free Blueberry Cobbler with Oat Flour
Ingredients
Blueberry Sauce:
- 4 cups blueberries (fresh or frozen)
- 3 tablespoons maple syrup
- 2 tablespoons tapioca flour
- 1 tablespoon cane sugar (or coconut sugar)
- 1 teaspoon lemon juice
- 1 teaspoons vanilla extract
Cobbler Batter:
- 1 egg
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup oat flour (120g)
- 1/3 cup tapioca flour (40g)
- 2 tablespoons cane sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1-2 tablespoons almond milk
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray an 8×8 inch baking dish with non-stick cooking spray. In a medium mixing bowl, whisk together 2 tablespoons tapioca flour, 3 tablespoons maple syrup, 1 tablespoon cane sugar, 1 teaspoon lemon juice, 1 teaspoon vanilla extract, and a pinch of salt. Add 4 cups blueberries and stir gently to coat. Pour the mixture into your prepared baking dish.
- In the same bowl (no need to wash it), whisk together 1 egg, 1/4 cup maple syrup, 2 teaspoons apple cider vinegar, 1 teaspoon vanilla extract, and 2 tablespoons melted coconut oil until well combined.
- Add 1 cup oat flour, 1/3 cup tapioca flour, 2 tablespoons cane sugar, 1 teaspoon cinnamon (if using), 1 teaspoon baking powder, and 1/2 teaspoon salt to the wet ingredients. Mix until smooth and well combined.
- Add 1-2 tablespoons milk as needed to achieve a fluffy consistency that holds its shape but isn't too runny. The batter should be thick enough to spoon over the berries.
- Spoon the batter over the blueberries in clumps, leaving some gaps so the berries peek through. Optional: sprinkle a little turbinado sugar on top for extra sparkle. Bake for 35-45 minutes until the top is light golden brown. If using frozen berries, add 5-10 minutes to the baking time.
- Allow the cobbler to rest on the counter for about 15 minutes to cool and set before serving. This helps the filling thicken to the perfect consistency.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
We really loved this recipe! The cobbler topping doesn’t taste sandy like other gluten free recipes. I didn’t realize I could grind down my oat flour in my blender. Easy peasy!! You learn something new every day. Thx Nicole!!
Thank you for the review, Emma! I’m so glad you loved them 🙂
This is excellent! I typically make the cobblers with the cake mix. But we wanted to try something healthier and gluten free. The flavor is delicious and it had the perfect amount of sweetness.
Hi Jan, I’m glad you prefer this over the cake mix version 🙂 I do, too!
This was bomb! I highly recommend…five stars!!
Thank you, TJ! 🙂
Oh yum!! This was my first time making cobbler without the cake mix and this is so much better. It’s not as sweet but you can actually taste the blueberries and it was just sweet enough. Added some whipped cream on top and it was delicious! Great recipe!
Hi Laura, I’m so glad you liked it! 🙂
You’re going to love this wholesome cobble with juicy blueberries! Please let me know how it turns out in the comments below 🙂