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. Judy Godwin

    Could you please make available a ‘printer friendly’ version on your recipes? I’d like to have copied this, but it was going to require a great many pages, so I didn’t copy it.

    Reply
    1. MaryJane Robbins

      Hi Judy,
      To find the printable version link on a recipe, look on the right hand side, about 1/2″ above the start of the directions. It will be to the right of the “add to my recipes” link. ~ MJ

  2. Karen S.

    I made this for Father’s Day weekend using a mixture of blueberries, strawberries, blackberries and raspberries. I also substituted Truvia Baking Blend for the sugar in both the berry mixture and the cobbler topping. It was the most luscious dessert we’ve had in many a day. Didn’t miss the granulated sugar as the substitute made it taste sweet enough. The best part was that the cobbler topping didn’t
    dry out and turn hard as sometimes happens when a cobbler is refrigerated overnight. A winner of a recipe that will be my “go to” for berry season. As a matter of fact, I’m planning to showcase this on the dessert table at a church potluck in July!!

    Reply
    1. MaryJane Robbins

      Oh Karen, you just had to say “luscious dessert” when I haven’t had time for breakfast yet! I’m so glad to hear you all enjoyed this! ~ MJ

  3. lisa williams

    i was wondering if signature secrets could be substituted for clear jel? any idea of how much quantity wise if it can be?

    Reply
    1. The Baker's Hotline

      I can take you to a resource on our site called,Pie Thickeners. Here it tells you how much signature secrets to use per cup of berries. Bookmark it! I am sure you will go back to it again and again like I do. Elisabeth@KAF

    1. The Baker's Hotline

      To make this recipe dairy-free as well, use a full-bodied rich non-dairy milk that is high in fat, like coconut milk. Use the same amount (1/2 cup) and bump up the butter to 7 tablespoons to make up the little bit of fat you’ll be missing without the heavy cream. Other than that, no other changes need to be made to this recipe. Happy berry baking! Kye@KAF

  4. Susan

    Thanks for this scrumptious looking recipe.

    I read a few reviews and found out how to get the ingredient list for your products. I understand that this product is made from corn. I have been told that the only way to be certain you are ingesting non-GMO corn is to make sure it is labeled organic. So that’s my question – are you using using organic – non-GMO corn in this product?

    If not, can you tell me a good organic substitute?
    Thanks for your reply.

    Reply
    1. The Baker's Hotline

      If you are referring to the ClearJel, then no, this product is not certified organic. Instead, you can use organic cornstarch in place of the ClearJel–please use 1 tablespoon plus 2 teaspoons cornstarch in the berry filling. Happy baking! Kye@KAF

    1. The Baker's Hotline

      Barb- In the topping, reduce the liquid (cream) by a tablespoon and use the honey instead of sugar. In the filling, use the honey to taste. Happy baking- Laurie@KAF

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