Description
A delicious and comforting Mixed Berry Cobbler that’s gluten-free, dairy-free, and refined sugar-free. This recipe uses fresh or frozen mixed berries simmered with coconut sugar and arrowroot starch for a naturally thickened filling, topped with tender gluten-free biscuits made with dairy-free cream cheese. Perfectly baked until golden and served warm with dairy-free vanilla ice cream for a cozy and guilt-free dessert.
Ingredients
Biscuit Topping
- 1 cup gluten-free flour blend (Bob’s Red Mill 1:1 GF Baking Flour)
- 1 tablespoon coconut sugar (+ 1 teaspoon for dusting on top)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 4 ounces dairy-free cream cheese (Miyokos)
- ½ cup unsweetened almond milk (or oat milk for nut-free option)
Fruit Filling
- 4 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries)
- ½ cup coconut sugar
- 1 tablespoon arrowroot starch
- 1 cup water
- Ground cinnamon for sprinkling
- Dairy-free vanilla ice cream for serving (1 pint)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a sheet pan with parchment paper. Place four 10 to 12-ounce ramekins on the pan without greasing them.
- Prepare Biscuit Dough: In a large bowl, whisk together gluten-free flour blend, 1 tablespoon coconut sugar, baking powder, and salt. Using a pastry cutter or two forks, cut in the cold dairy-free cream cheese until the mixture resembles pea-sized bits.
- Mix Dough: Stir in the unsweetened almond milk until the dough just comes together and is loosely combined, being careful not to overmix.
- Portion Dough: Create four indentations in the dough within the bowl to portion it out for the four cobblers and set aside.
- Prepare Fruit Filling: In a medium saucepan, combine the mixed berries, ½ cup coconut sugar, arrowroot starch, and water. Stir well to fully dissolve the arrowroot starch before heating.
- Cook Fruit Mixture: Bring the fruit mixture to a low boil over medium heat. Once boiling, stir constantly for 2 minutes until the sauce thickens and becomes clear, then remove from heat.
- Fill Ramekins: Add about ½ cup of the fruit filling into each ramekin evenly, then distribute the remaining fruit mixture among all ramekins to ensure each has an ample amount.
- Assemble Cobbler: Sprinkle a pinch of ground cinnamon over the fruit in each ramekin. Top each with the pre-portioned biscuit dough. Lightly dust the tops of the dough with 1 teaspoon coconut sugar for a subtle crunch and sweetness.
- Bake: Place the sheet pan with the ramekins into the preheated oven and bake for 23 to 25 minutes until the biscuit topping is golden and cooked through.
- Serve: Serve the warm cobblers with a scoop of dairy-free vanilla ice cream and enjoy this cozy, guilt-free dessert.
Notes
- You can substitute oat milk for almond milk if you need a nut-free version.
- If using frozen berries, no need to thaw them before cooking; just adjust cooking time slightly if the filling takes longer to thicken.
- Ensure the arrowroot starch is fully dissolved before heating to avoid lumps in the sauce.
- Use dairy-free cream cheese chilled for better biscuit texture.
- For extra depth of flavor, try adding a splash of vanilla extract to the dough or fruit filling.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
