Apple Blueberry Cobbler (Gluten-Free)

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Apple Blueberry Cobbler (Gluten-Free)


Oven Ready





Like a fine wine, this fruit-rich gluten-free dessert “boasts” hints of almond, citrus, & spice. You can enjoy a taste treat, while also nourishing yourself with protective flavonoids from the blueberries and apples. Be sure to use unpeeled apples, as the flavonoids are located right under the apple skin. And the blueberries and apples are both rich in soluble fiber, which supports the gut microbiome by providing food to nourish the healthy gut bacteria. Each serving provides the equivalent of a half-cup of fruit (one fruit serving), and while this recipe does contain sugar, each serving provides only 2 tsp. of “added sugar.” The rest of the sugar is from the fruit, which also provides fiber to slow blood sugar rise.

  • ½ cup (1 stick) organic butter, melted
  • 3 organic apples, washed & cut into bite-size pieces (about 4 cups)
  • 1 12-oz package frozen blueberries, preferably organic (about 2 ½ cups), do not thaw
  • 1 tbsp. orange zest (from 1 large orange, washed)
  • 1 tsp. cinnamon
  • ½ cup sugar, divided
  • 1 cup gluten-free flour (I used Trader Joe’s brown rice-based flour substitute)
  • 2 teaspoons baking powder, preferably aluminum-free
  • 1/2 teaspoons salt
  • 1 tsp. almond extract
  • 1/2 cup whole milk (I used organic half & half)

Preheat oven to 375 degrees. Melt butter in microwave. (I used a 4-cup Pyrex glass measuring cup). Use enough of this butter to coat the bottom and sides of a 2 1/2 quart baking dish with 2 inch sides. Set buttered baking dish aside, while you zest a large orange and cut up the apples. Place the cut up apples in a medium-size bowl, along with the frozen blueberries, orange zest, cinnamon, wine, and ¼ cup sugar. Mix together and set aside, while you prepare the batter.

To prepare the batter, add the remaining ¼ sugar, flour, baking powder, salt, almond extract, and milk to the melted butter. Whisk together until blended and smooth. Spread batter in the prepared dish. Then place the apple-blueberry mixture on top of the batter. Do not stir.

Bake the cobbler for about an hour until the crust is set in the center and brown at the edges. Cool 45-60 minutes. (NOTE: depending on moisture in fruit, you may need to bake cobbler for the full 60 minutes. Just check at 45 minutes to make sure that it’s not getting too browned. Best if knife inserted into center comes out clean). Best if served warm.

Makes 12 servings. Each serving provides about 175 calories, 2g protein, 8g fat (5g sat), 22 mg cholesterol, 24g carbohydrate (18g sugar, 3g fiber), 30 mg calcium, 5 mg magnesium, 365 mg sodium, 100 mg potassium.

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