Allergen Cooking · baking · cooking · Dessert · Plant Based Diet

Gluten-Free & Vegan Marionberry Cobbler

I finally broke down and picked up a bag of Trader Joe’s Gluten-Free All-Purpose Flour. After my not-so-good experience with Bob’s Red Mill AP Flour mix I had been very hesitant to try any of the others (let’s just leave it at we don’t care for heavy bean based flours). I had an idea though and seeing as the ingredient was short, and everything Alistaire could have, I decided to try it out. From looks of it (and from researching online) it is very similar to King Arthur’s Multi-purpose GF Flour. Both are a mix of brown and white rice flours, tapioca starch (flour) and potato starch. Unlike the heavy bean based flour mix we had last time, this one was light and airy – and there wasn’t any triggers in it for him.


I converted a wheat flour recipe but didn’t use any gums for this. I liked the texture – halfway between cobbler and a molten-lava style cake. Crisp on top with a caramel-y like cake pudding layer under, then berries.



Which was very delicious, especially with Marionberries brought hom on Saturday from the farmers market.


Gluten-Free & Vegan Marionberry Cobbler


  • ½ cup virgin coconut oil
  • 1 cup gluten-free all-purpose flour
  • 1 cup sucanat sugar
  • 2 tsp baking powder
  • ½ tsp fine sea salt
  • 1 cup unsweetened non-dairy milk
  • 4 cups fresh Marionberries


Preheat oven to 350°. Add coconut oil to an 8×8″ glass baking dish, let melt in oven as it warms up.

Rinse and shake off berries, spread on paper towels.

Meanwhile, whisk flour through salt in a large mixing bowl. Whisk in milk. Take the pan out of the oven, spread the batter in, sprinkle berries over the top. If desired, dust a little more sugar over the top (gives the crust a crunch).

Bake for about 60 minutes, until crust is golden and a toothpick comes out clean.

Serve warm or cold.


3 thoughts on “Gluten-Free & Vegan Marionberry Cobbler

  1. I will have to try this out! I made a gluten free cobbler (mixed berry) over the weekend and we love it (had previously made it with blueberries and lemon zest). Your recipe sounds like my grandmother’s recipe (kind of) – she called it a “Lazy Wife pie” and it had butter in the bottom, then you put in your batter and fruit on top, then the batter cooked and came over the berries…….oh me. Also I just bought some Bob’s gf flour mix that I have not used – I used a mixture I mixed myself for my cobbler.

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