Gluten-free Blueberry Cobbler - PCOS Diva
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Gluten-free Blueberry Cobbler

Gluten-free blueberry cobbler recipeI am a New Englander who moved down to Atlanta after college seeking adventure and a job. I found both, and eventually a husband as well. My husband is a southern boy, with a mom who can cook. It  was my mother-in-law who first introduced me to cobbler. There is nothing quite like Georgia peaches cooked in a delectable, but simple crust of white flour, white sugar, buttermilk, butter, and vanilla. But there’s also nothing like how lousy I feel after I eat it. All the sugar and gluten throws my body out of whack.

Cobbler is an indulgence I look forward to every summer, but now I have adapted that recipe to almost any fruit (apples, raspberries, strawberries, rhubarb and blueberries) and the PCOS Diva lifestyle, so my family can enjoy the sweet tradition without the blahs that come with the original recipe.

Developing a gluten-free, PCOS-blueberriesfriendly cobbler recipe wasn’t as easy as I thought. It actually took me three attempts. But as they say, third time is a charm, and my husband and kids didn’t mind being my guinea pigs.

I added some nutmeg to the blueberries because I love a hint of nutmeg flavor with baked fruit. You could easily substitute cinnamon as well. If you like a thicker sauce (I prefer mine thin), add more cornstarch. I serve the blueberry cobbler with a dollop of coconut milk ice cream and some iced tea to wash it down. My southern boy gave it two thumbs up!

For more PCOS friendly and gluten-free dessert recipes download my Seasonal Meal Plans


1 quart fresh blueberries

2 tablespoons maple syrup

1/4 tsp. nutmeg

squeeze of lemon juice

1 tablespoon cornstarch


1/2 cup gluten-free baking mix (I used Trader Joes)

1/4 cup coconut flour

1/4 cup almond flour

1/4 tsp. xantham gum

1/4 tsp. baking soda

1 tsp. baking powder

1/4 cup coconut sugar

1/2 stick of cold organic butter

1 tsp. vanilla extract

1/3 cup vanilla coconut milk

Preheat oven to 350. Mix blueberries, maple syrup, nutmeg, lemon juice and cornstarch and pour into a quart size baking dish.  In another bowl combine flours through sugar and mix well.  Cut butter into small pieces and work into flour with a fork until it resembles a coarse meal.  Add vanilla and coconut milk to form a dough.  Spread dough over over blueberries and then bake for about 35-40 minutes or until crust is golden and blueberries are bubbling. Serve warm topped with vanilla coconut milk ice cream.


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7 responses to “Gluten-free Blueberry Cobbler”

  1. I am allergic to almonds. Since they cause my throat to close, I’m scared to try almond flour. Any thoughts on a substitute for the almond flour?

  2. Hi Amy! Thank you for the recipe, and for all of your wonderful posts!

    If I replace the vanilla coconut milk with plain almond milk, would the recipe still work? And would I need to supplement the vanilla flavor with a bit of extract?

    Thank you for your help.


  3. Hello! This looks yummy. What can I use a substitute for xantham gum? Can this be made as an apple cobbler as well?

  4. This sounds good but way too many ingredients that are not on hand and so expensive! I love me some cobbler so I just mash together fresh blueberries, raspberries or strawberries. Then I get some PCOS friendly oats. Put in a bowl add a few drops of honey and mix. Then I put my berries in a butter flavored sprayed pan and spread my oats on top and top with a few shaves of butter and sprinkle some cinnamon. Pop it in the oven for 10 minutes and its go time.