Blueberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

Blueberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

Remember how you all swooned over my Dump-It Strawberry Cobbler? Well, buckle up because I’m back with another irresistible twist that’s equally tempting. If you haven’t tried your hand at these recipes before, get ready to indulge in a dessert so effortless, it practically begs to be enjoyed all day long – from lazy summer evenings to a cheeky morning treat (don’t worry, your secret’s safe with me!).

Speaking of, here’s the scoop: this cobbler boasts a remarkable reduction in fat and sugar compared to its conventional counterpart. Plus, if you’re navigating the gluten-free path or embracing a dairy-free or vegan lifestyle, this recipe has your back. It’s a testament to the idea that you can have your cobbler and eat it too.

Just like its strawberry sibling, it’s a “dump and bake” masterpiece that practically makes itself while you sit back and savor the anticipation. As you bite into each juicy, bursting blueberry, you might just find yourself falling in love with how simple and fuss-free this dessert truly is. I know I did!

How To Make My Blueberry Dump-It Cobbler

Step 1. Heat your oven to 375°F. 

Step 2. Place butter in a 8×8 inch baking dish.  Place pan in oven for 5 to 7 minutes, until the butter has melted. Tilt the dish to ensure it is evenly coated with butter.

Step 3. Whisk together the flour, ½ cup sugar, baking powder, salt, and ground nutmeg in a medium bowl and stir in milk and vanilla. Mix until smooth. 

Step 4.  Pour batter over the butter and don’t stir!  It will be separated, that’s ok.  Trust the process.

Step 5. Add the blueberries evenly to the batter and top with the remaining sugar.

Step 6. Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. 

Step 7.  Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.

Step 8. Enjoy!

Please note: the consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. You may need an extra 1/4 cup of milk or so to thin it out!

What Else Can I Use?

  • Use all purpose flour instead of GF All-purpose
  • Use all GF all-purpose in place of the oat flour measurement
  • Use regular cow’s milk in place of the almond milk
  • To make it totally dairy free, use a vegan butter (Miyokos is my favorite)
  • This method works well with all kinds of fruit, so use what you have!

This Blueberry Dump-It Cobbler is special because:

As the name suggests, dump it all in there and bake! The oven does the hard work for you.

It’s gluten free, and dairy free/vegan friendly! 

MORE SUPER SIMPLE DESSERTS

Strawberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)

The Easiest Cinnamon Baked Pears (Gluten Free, Dairy Free)

My Everyday Apple Tart (Gluten Free, Dairy Free, Vegetarian)

My Magic Lemon Meringue Pie Pudding (Gluten Free, Dairy Free, Vegetarian)

If you make my Blueberry Dump-It Cobbler , and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Dump-It Blueberry Cobbler (Half the Fat & Sugar!) (Gluten-Free)

Kat Ashmore
As you bite into each juicy, bursting blueberry, you might just find yourself falling in love with how simple and fuss-free this dessert truly is. I know I have! 
5 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9
Calories 178 kcal

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 cup all-purpose GF flour
  • ¼ cup oat flour
  • ½ cup plus 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • teaspoon ground nutmeg
  • 1 cup unsweetened almond milk
  • ½ teaspoon vanilla extract
  • 4 cups fresh blueberries

Instructions
 

  • Heat your oven to 375°F.
  • Place butter in a 8×8 inch baking dish. Place pan in oven for 5 to 7 minutes, until the butter has melted. Tilt the dish to ensure it is evenly coated with butter.
  • Whisk together the flour, ½ cup sugar, baking powder salt, and ground nutmeg in a medium bowl and stir in milk and vanilla. Mix until smooth.
  • Pour batter over the butter and don’t stir! It will be separated, that’s ok. Trust the process.
  • Add the blueberries evenly to the batter and top with the remaining sugar.
  • Bake the cobbler until it is just set and lightly golden on top and edges, 45 to 50 minutes or until bubbling and golden. It may look a bit wet, it will firm up as it cools.
  • Cool to room temperature on a rack before scooping into shallow bowls with whipped cream or ice cream.

Notes

The consistency of the batter depends a bit on the brands of ingredients used (especially milk) as some are thicker than others. If you’re making swaps or simply using what you have on hand and are worried that your mixture is too thick, the consistency you’re aiming for is that of a pancake batter rather than that of a cake. You may need to add a little bit more milk to make that happen, and that’s okay!

Nutrition

Calories: 178kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 262mgPotassium: 68mgFiber: 3gSugar: 18gVitamin A: 152IUVitamin C: 6mgCalcium: 103mgIron: 1mg
Keyword blueberry, cobbler, dessert
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8 thoughts on “Blueberry Dump-It Cobbler (Half The Fat & Sugar) (Gluten Free)”

  • 5 stars
    Really enjoyed this!!! We made it with a vanilla Bird’s Custard sauce. Since having to go gluten free for medical reasons I’ve missed out on so many things, and this was absolutely delicious. Please continue sharing GF recipes!

    • Hi Sarah,
      I’m thrilled you loved it, and I sure will. The custard sauce sounds like a lovely addition.
      Kat

  • Hi Kat! I’m going to make this and have two questions. Would whole wheat flour work for this? And how should this be stored? I guess with the fruit it needs to go in the fridge, but wondering if it would last at room temp? BTW, I love your recipes, especially the hungry lady salads.

    • Hi Jodi, you can absolutely use whole wheat flour. It may change the flavor profile slightly, adding a bit of nuttiness, but that would be a welcome addition in my mind! And it is best stored in the fridge, much like a crumble. Let me know how you get on – I’m so glad you’re here!
      Kat.

      • 5 stars
        I made this yesterday and it was so good and easy. I couldn’t stop eating it. I used all whole wheat flour, and a mix of strawberries and blueberries. Yum!

  • 5 stars
    FANTASTIC! Used all gf flour blend and it was very thick (likely due to xanthan gum in my mix) so I thinned with more milk as directed. Center was soft after 50 minutes of baking but absolutely delicious regardless. And totally counts as breakfast!

  • I don’t do Pinterest so I was wondering if you do email? I really like to be able to indulge in your recipes especially as I am diabetic. Please let me know. Thank you. Sharon

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