Almond Flour Berry Cobbler: a double-duty dessert

It’s nice to have a few flexible recipes in your baking arsenal. Ones that can swap over from gluten-full to gluten-free with ease. This Almond Flour Berry Cobbler recipe is one of those.

In fact, everything about this cobbler is ultra easy. From assembly, to baking, to eating, it’s all smooth sailing. And you know, it’s summertime. Shouldn’t everything come easy when the weather is this fine?!

Almond flour is one of my favorite new products. Milled from whole almonds, our fine-textured almond flour is full of protein, fiber, and good fats. It’s also certified gluten free, which makes it a perfect flour to use for this summery cobbler. It has a subtle almond flavor, which makes it great for use in sweet or savory baking.

Almond flour can be blended with either King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Multi-Purpose Flour to make the cobbler’s topping. Read on to find out how to swap them out with ease!

How to make Almond Flour Berry Cobbler via @kingarthurflour

Preheat the oven to 375°F. Butter or grease a 2-quart casserole dish or 9″ square baking pan

How to make Almond Flour Berry Cobbler via @kingarthurflour

Place 6 cups of mixed berries (strawberries, blueberries, raspberries, blackberries…) in a large bowl. You can use fresh or frozen for this recipe.

In a smaller bowl whisk together:

1/2 cup sugar
2 tablespoons Instant ClearJel
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
zest (grated rind) of 1 lemon
pinch of salt

How to make Almond Flour Berry Cobbler via @kingarthurflour

Pour the dry mixture and 2 tablespoons of lemon juice over the berries and stir to combine.

Transfer the fruit to the prepared baking dish.

How to make Almond Flour Berry Cobbler via @kingarthurflour

Whisk together:

1 cup King Arthur Unbleached All-Purpose Flour
3/4 cup almond flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt

Using a pastry blender, cut in 6 tablespoons of cold, sliced unsalted butter. Cut it in until it resembles coarsely ground cornmeal.

Whisk together:

1 egg
1/2 cup heavy cream
1 teaspoon almond extract

Pour into the flour mixture and stir quickly and gently to combine. It will have a soft, wet consistency.

How to make Almond Flour Berry Cobbler via @kingarthurflour

Scoop or spoon the dough over the fruit in the baking dish.

How to make Almond Flour Berry Cobbler via @kingarthurflourSpace the balls of dough fairly far apart; they’ll expand.

Almond Flour Berry Cobbler via @kingarthurflourBake for about 60 minutes. You’ll want to see the berries bubbling all the way to the middle of the dish, and the dough should look baked all the way through.

Remove from the oven and serve this cobbler warm. We like it with a huge scoop of vanilla ice cream, but whipped cream would be a great option as well!

Changing this recipe to gluten-free is ultra easy.

1) Substitute 3/4 cup King Arthur Gluten-Free Multi-Purpose Flour for the King Arthur Unbleached All-Purpose Flour in the topping.

Why 1/4 cup less? Our gluten-free flour weighs more. One cup weighs 5 3/8 ounces, compared to the 4 1/4 our all-purpose weighs. Taking out the 1/4 cup brings it down to just over 4 ounces, which will keep your cakes from being dry.

2) While Instant ClearJel‘s ingredients does not contain gluten, it is packaged in a facility where gluten is present. It can be replaced by 3 tablespoons of gluten-free cornstarch.

Almond Flour Berry Cobbler via @kingarthurflour

That’s it. Just those two simple swaps make this dessert one that you can enjoy with your gluten-free friends and family. You won’t even notice a difference in taste or appearance, which makes this a perfect summer dessert!

Please bake, rate, and review our recipe for Almond Flour Berry Cobbler.

Print just the recipe. Don’t forget, you can adjust the font size at the top left of the print page.

Gwen Adams
About

Gwen Adams grew up in northern New Hampshire, on top of a mountain, surrounded by nature and not much else. After graduating from Lyndon State College in 2010, Gwen sought a career that combined her passion for writing with her love of baking. She found ...

comments

  1. Denita S.

    I made this to take to dinner with our new neighbors and it was delicious! Made it with fresh picked wild blackberries and store-bought raspberries.

    The cobbler topping took over and covered the entire top of the berry mixture, baked to be about 1.5″ thick. Delicious, just not what I was expecting. Having just moved with a somewhat unstocked pantry, I ended up making my own baking powder. Perhaps that did it?

    Either way, this was still very good. Thanks fro the recipe!

    Reply
    1. The Baker's Hotline

      We suspect you’re right, Denita, and hope you’ll consider giving it another try. We’ll keep our fingers crossed for you! Mollie@KAF

    1. The Baker's Hotline

      Tricia, we polled our bakers on this one, and the general consensus seems to be that we wouldn’t recommend leaving an assembled, unbaked cobbler in the fridge for very long, especially one using frozen fruit. You’re likely to end up with a soupy mess on the bottom of the pan, and the topping would soak up more of the juice than you might like. One thing we love about cobblers is how quickly they come together, but if you must prepare it ahead of time, we’d suggest baking it all the way through, then simply reheating it before serving. Mollie@KAF

  2. Randy

    Hi, Rosie. I absolutely love your repiecs. I made the Peach Cobbler it’s actually baking in the oven right now and it smells so good! I just wanted to make sure that I put in the correct amount of Pure Vanilla Extract does the recipe call for 2 teaspoons of vanilla extract or 2 tablespoons? Just want to make sure it was 2 tablespoons. Thanks and I can’t wait to eat the Peach Cobbler I know it will be delicious!

    Reply
    1. The Baker's Hotline

      We have many peach cobbler recipes, Randy. Most of them use 1 teaspoon of vanilla! A call to the baker’s hotline at 855-371-BAKE(2253) with the exact name of the KAF recipe you’re following may be best to determine the right amount for the recipe you cite. Happy baking! Irene@KAF

    1. The Baker's Hotline

      You could use coconut flour instead of almond flour, but you would have to use more liquid (In this recipe eggs or cream). Test Kitchen Tips from the website: To substitute coconut flour for regular flour in a recipe, follow these guidelines: Begin by replacing a quarter of the flour with coconut flour. You’ll always need to add extra liquid equal to the coconut flour you’ve added, as coconut flour absorbs 4 times its weight in liquid. The batter will often seem thicker than the consistency you’re used to, but don’t worry, this is normal. Cookies or pancakes will spread less than usual (we recommend using a spoon to spread them instead of thinning the batter). We love adding coconut flour to our smoothies as a thickener, but be sure to blend the coconut flour with a liquid first, to allow it to absorb liquid and prevent gritty texture. Hope this helps and Happy Baking! JoAnn@KAF

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