Love cobbler? Love blueberries? Low-FODMAP Blueberry Cobbler is the best way to serve them. You can enjoy TONS of blueberries on the low-FODMAP diet. Gluten-free and IBS friendly!
My husband‘s absolute favorite dessert is blueberry pie. The second is a peach cobbler. I decided that I would create a blueberry cobbler recipe, similar to my Low-FODMAP Peach-Pineapple Cobbler recipe. I love that the amount of blueberries that are allowed for a low serving is high enough that generous amount of this dessert can be had by all.
This recipe comes together very simply, you will use gluten-free flour to create a lovely biscuit like topping for the delicious blueberries below. I like to serve mine with lactose-free vanilla ice cream or whipped cream.
It is such an important thing to pay attention to portion sizes, and to obtain one of the FODMAP food apps (such as Monash Uni and FODMAP Friendly) when you are navigating the Low-FODMAP Elimination and Reintroduction Phases.
For more help, you may love to purchase my 2 books for all phases of the low-FODMAP diet!
You may also love:
- Low-FODMAP Strawberry Rhubarb Shortbread Bars; Gluten-free
- Low-FODMAP Pecan Pie Bars with Chocolate Drizzle; Gluten-free
- Low-FODMAP Skillet Pumpkin Pie Crumble-Crisp; Gluten-free
- Low-FODMAP & Gluten-free Peach-Pineapple Cobbler
- Classic Low-FODMAP Sweet Potato Cobbler Recipe; Gluten-free, Vegan
- Low-FODMAP Blueberry Buckle Coffee Cake; Gluten-free
Or check out over 600 more low-FODMAP recipes on the blog. IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP & Gluten-free Blueberry Cobbler
You can enjoy tons of blueberries on the low-FODMAP diet! My Blueberry Cobbler is the best way to serve them. Gluten-free and IBS friendly!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Filling:
- Baking spray
- 32 oz (904 grams) blueberries, fresh or frozen*
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 tablespoon unsalted butter, room temperature
For the Cobbler:
- 1 & 1/2 cups low-FODMAP, gluten-free flour*
- 1/2 teaspoon xanthan gum, unless included in your flour choice
- 3/4 cup sugar
- 2 & 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup low-FODMAP milk*, room temperature
- 1/2 cup unsalted butter*, melted
For the Topping:
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Instructions
Make the Filling:
- Preheat your oven to 350 F. Zest and juice your lemon. Spray your 9 by 13-inch baking dish
- Place the blueberries, water, brown sugar, cornstarch, and lemon zest in a medium saucepan over medium heat
- Bring the mixture to a boil, while stirring often
- Once boiling, remove from heat and stir in the lemon juice, and butter
- Pour into your 9 by 13-inch rectangular pan
Make the Cobbler:
- Next, use a large bowl and whisk together your LF flour, xanthan gum (if using), sugar, baking powder, and salt
- In a separate cup or bowl, combine the low-FODMAP milk, and melted butter
- Add the butter/milk mixture to the flour ingredients, and mix until just combined
- In a small bowl, combine the topping ingredients
- Using a large spoon, drop the cobbler batter over the fruit layer, evenly to cover
- Spread it to smooth with an offset spatula
- Sprinkle the cobbler with the sugar/cinnamon
- Place in the oven and bake for 35 minutes, or until the top is golden and the fruit is bubbly
- Remove and allow to rest for about 30 minutes
- Serve with low-FODMAP ice cream or whipped cream
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
- For blueberries, 125g is one low-FODMAP serving per Monash; with a maximum serving size of 500g. If using frozen, you don’t need to thaw them first
- I always use Authentic Foods GF Classical Blend Flour, because of my bake-off contest!
- Butter is naturally low in lactose and low-FODMAP
- Low-FODMAP milks include lactose-free, almond milk, oat milk
