Gluten Free Blueberry Cobbler Recipe


It looks great and tastes even better!

In addition to that, preparing it in mason jars makes it easy (and clean) to eat.

This is one of our favorites and we're sure you'll enjoy it as well!

Here's the recipe...

Gluten Free Blueberry Cobbler in Mason Jars* (makes 6 pies in 8-ounce mason jars)

6 8-ounce mason jars


1 stick salted butter

2 cups gluten free flour

1 teaspoon salt

5-8 tablespoons water (add it as you need it)

Combine together in mixer until mixture is crumbly. Form mixture into a ball and wrap in saran wrap. Place in the fridge for 20-30 minutes until ball is formed together.

Blueberry Filling

3 pints of blueberries

3 tablespoons sugar

Combine sugar and blueberries together in a bowl. Let sit until blackberries and sugar form a syrup.

Crumb Topping

2 tablespoons salted butter

3 tablespoons sugar

2 teaspoons cinnamon

1/4 cup gluten free flour

Grease mason jars with butter. Press crust into bottom of jars and up the sides. Add a few spoonfuls of blueberry mixture to inside of jar. Fill almost to the top of jars. Sprinkle some of the crumb topping on top of each jar. Place on baking sheet and bake for 30-45 minutes at 350 degrees. Keep an eye on them and make sure they don’t burn. You’ll know they’re ready when the crust on the sides of the jar starts to turn brown! After you take them out, let them cool a bit and add vanilla ice cream and enjoy! If you are going to take them to a BBQ, be sure to cover with a lid. They can be kept in the fridge for a few days and you can also freeze the pies prior to baking them! It’s fun to keep them in the freezer for random desserts!





Adapted from Fancy Ashley