It’s berry season! Our family loves berries, especially when used in a summer-time dessert such as cobbler or crisp (click on this link to our GF Rhubarb Strawberry crisp). Our mixed berry cobbler has a delicious pastry crumble topping that friends and family prefer over biscuit or dumpling type of cobbler. The best part about this recipe is how easy it is to make. You can mix and match berries depending on whatever you have on hand. The berries used for our photos in this post include blueberry, strawberry and raspberry.
We received the divine inspiration to make the mixed berry cobbler with a true “cobbled” appearance from Stacy at The Wicked Good Kitchen. We adapted her recipe to make it gluten free and lower in sugar. She describes the topping as “a delightful combination of pie pastry, a fluffy biscuit and a shortbread sugar cookie.” We couldn’t agree more, and hope you love this recipe as much as we do!
We love to hear from you and to receive photos of your creations. Please leave a comment in the section provided below the recipe. Your rating help others to create magic!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com, Azure Standard or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Dave & Teri
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Recipe Inspiration: Summer!
Photos by DuPree Productions
Equipment: Digital Scale (preferred), 9″ Pie Dish that holds at least 1.5 qts, Mixing Bowls, Whisk, Measuring Spoons & Cups, Sturdy Spoon, Knife, Cutting Board, Cooling Rack, Grater, Baking Sheet (optional)
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Hull and cut the strawberries into bite sized pieces (if using)
- Sort, rinse and dry berries
- Grate lemon zest
- Grind instant tapioca in a spice grinder or processor if granules are pearly
- Move oven rack lower third position
- Preheat oven to 375 degrees Fahrenheit (190 C)
- Butter or apply non-stick spray to the pie dish
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 850g (30 oz) Assortment of Fresh Berries, sorted, rinsed, cut (if necessary) & dried (about 2 lbs or 6 C)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 2 tsp Grated Lemon Zest, fresh (4g)
- 4 1/2 T Instant Granulated Tapioca, finely ground (54g)
- 1 Large Pasture Raised Egg (50g)
- 1 tsp Pure Vanilla Extract (5 ml)
- 1 tsp Apple Cider Vinegar (5 ml)
- 158g (5.6 oz) Flour Farm Organic Gluten Free Flour Blend (1 1/2 C – 2 tsp)
- 50g (1.8 oz) Cane Sugar (1/4 C)
- 1 1/2 tsp Double Acting, Aluminum Free Baking Powder (7g)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 85g (3 oz) Unsalted Butter, very cold (3/4 stick or 6 T)
- 1 T Coarse or Turbinado Cane Sugar (14g)
Please prep note above before you begin, thank you!
Step 1: In a large bowl, combine dry berries.
Step 2: In a separate small bowl, combine sugar and lemon zest. Massage the zest into the sugar with your fingers to release the flavor of the zest into the sugar. Add the tapioca and whisk to combine.
Step 3: Add the sugar mix to the berries and gently toss to combine. Break up any clumps of tapioca and sugar. The sugar mix should be evenly blended in. Pour berries into the prepared pie dish. Set aside.
Step 4: In a small bowl, whisk together the egg, vanilla and cider. Set aside.
Step 5: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Grate the butter directly into the bowl and use a fork or your fingers to combine. Your flour blend should look like flour coated baby peas. If you have large chunks of butter, break them up into small pieces.
Step 6: Pour the egg mix into the flour blend. Use a sturdy spoon, and then your hands to fully combine. Be mindful not to overwork the dough. It will look and feel like cookie dough when ready.
Step 7: Sprinkle is not the exact term, but you want to break off small pieces of dough and distribute them evenly over the surface of the berries. Cover the entire top. See the photo in the blog for an example. Sprinkle sugar over the crumble top.
Step 8: Place pie dish in a preheated 375 F/190 C oven on the lower third rack. If you are worried about juice spilling over, place dish on a baking sheet, or place a sheet of foil on the bottom of your oven. Bake for 30-35 minutes and check for browning. If the crumble appears to be browning too quickly, tent with foil. Continue to bake for a total of 55 minutes. Your mixed berry crumble should be cooked through and bubbly in the middle.
Step 9: Remove crumble from the oven and allow to cool on a wire rack until ready to serve. The longer the crumble rests, the firmer the berry filling will be. Best served warm with ice cream and/or freshly whipped cream.
Vegan Option: To make this recipe vegan, use egg replacer and non-dairy butter.
Spice Option: Many recipes call for the addition of nutmeg or cinnamon to either the filling or the topping. Feel free to add a very small amount of spice to this recipe if your tradition or taste calls for it.
The nutrition information provided below is for the recipe as written using strawberries, blueberries and raspberries.
- Category: dessert
- Serving Size: 4 oz scoop
- Calories: 250
- Sugar: 23g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
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