The first thing you’ll need to do is preheat your oven to 350°F (175°C). This gives it time to get nice and hot so the cobbler bakes evenly.

Start by placing your blueberries (whether fresh or frozen) into a mixing bowl. Then, add a little maple syrup to sweeten things up, followed by cornstarch to help thicken the filling. A squeeze of lemon juice will add a bit of brightness, and don’t forget a pinch of salt to balance all the flavors. Stir it all together gently, making sure the berries are coated in the syrupy mixture. Once the blueberry mixture is evenly coated, pour it into a greased baking dish, spreading it out to cover the bottom.

In a different bowl, mix together the gluten free flour, almond flour, brown sugar, baking powder, and salt, making sure everything is well combined. This mixture will be the foundation for your cobbler topping. Mix them together until everything is well blended.

Now, take your cold butter and cut it into small cubes. Add the cubes to the flour mixture and use your fingers (or a pastry cutter) to work the butter into the flour until you have a coarse, crumbly texture. If you prefer, you can use a dairy-free butter substitute — it works just as well!

Next, pour in your milk and add a little vanilla extract. Stir gently until you have a soft dough. It might be a little lumpy, and that’s perfectly fine.

Take spoonfuls of the dough and drop them onto the blueberry mixture in your baking dish. Try to leave some spaces between each dollop so that the blueberries can peek through. If you want a little extra crunch, sprinkle some gluten free oats or slivered almonds on top of the dough.

Place your cobbler in the preheated oven and bake for about 35 to 40 minutes. You’ll know it’s ready when the topping has turned golden brown and the blueberries are bubbling around the edges. You can check by sticking a toothpick into the topping; if it comes out clean, it’s good to go!

Once your cobbler is out of the oven, let it sit for about 5 to 10 minutes. It will give the filling time to set a little, and trust me, it’ll be worth the wait. When you dig in, the blueberries will be perfectly warm, and the topping will be just the right balance of soft and crumbly.