Gluten Free Blueberry Cobbler Bars

Gluten Free Blueberry Cobbler Bars

gluten-free-blueberry-cobbler-barsGluten free never tasted so good!

Blueberry Cobbler Bars!

These bars are great for breakfast a snack or even dessert!

Serve warm with a scoop of vanilla ice cream?

Yeah! Now we’re talking!

You do not have to go gluten free on these if you prefer to use all purpose flour here.

I do like the Gluten Free bisquick mix, because well….it’s QUICK! get it? Bis-Quick?? LOL

But for those who want to make their own gluten free mix, read all the way to the bottom.

You can also make these a bit more “health friendly” by substituting “sugar free” preserves and stevia rather than the granulated sugar.

I do find the substitute sugars to be sweeter, so I recommend half the amount as listed for the granulated sugar in the cobbler dough part of the recipe below if you decide to go that route.

Gluten Free Blueberry Cobbler Bars
Prep time
Cook time
Total time
Prepare a 9" X 13" pan with pan grease and parchment paper
If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion
I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Serves: 15 -20 bars
  • Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
  • Granulated Sugar 1½ cup (300g)
  • Salt 1 teaspoon (6g)
  • Cinnamon 1½ teaspoons
  • Cold Unsalted Butter 1 cup (226g)
  • Eggs Large 2 (100g)
  • Blueberry Preserves 1 cup (300g)
  • Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
  • Orange Juice from 1 orange (approx 2 tablespoons)
  • 1 Tablespoon Cornstarch (7g)
  • 2½ cups Fresh Blueberries (or frozen will work just fine here)
  1. In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
  2. Grate in the cold butter with a box cheese grater.
  3. Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
  4. Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
  5. Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
  6. Press the remaining dough into the bottom of the prepared 9" X 13" pan
  7. Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
  8. Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
  9. Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
  10. Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
  11. Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
  12. Cool completely before slicing into desired portions
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.

You can freeze bars wrapped well for up to 1 month

Makes 2¼ cups, most gluten free bakers will prepare a larger batch of this mixture to have on hand for fast measuring of “Gluten Free All Purpose Flour”

Gluten Free Flour mix
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
Serves: 2¼ cup
  • 1½ cup rice flour
  • ½ cup potato starch
  • ¼ cup tapioca Starch
  • 1 teaspoon Xanthan Gum

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  1. What a great recipe, I have family members with coeliac disease I have to consider when baking. Thanks so much.

  2. Hi Gretchen!
    The addition of the eggs is not in the recipe as is in video.
    I have a batch in the oven right now! I have a very prolific blueberry bush (about 33lb a year), and am always looking for ways to use them. Thank you!!

  3. Hi Gretchen. Still love your ebooks my daughter purchased for me a few years back!

    The oatmeal mentioned in the directions, is not in the ingredient list, also, oatmeal is not gluten free. I kept re-reading the label and I don’t see a “gf” on the container.

    1. yikes! thanks!! See how BAD I am at gluten free! Its not in my blood! LOL thanks for hte support I SO appreciate it!

  4. hi gretchen its bruce here. how are u just a question why dont you have a picture off your cakes at the top of the recipes anymore it was better with

    1. Hi Bruce thanks~ I agree and the short answer is: I recently did a website re-design and a server transfer because my old server was hacked into, so it has been nothing less than a nightmare to get everything back in order and alot of the posts did not transfer over properly (which is why many pictures are not showing up) I would appreciate the heads up on any posts that are not complete- that would help me greatly so I can know which ones of my 350++ that did not convert properly! Thanks Bruce!

  5. There are gluten free oats available on the market. You just have to hunt them down. Quaker Oats are not gluten free unless marked as the plant processes them on the same equipment as their other products that contain gluten. Some steel cut oats will be marked gluten free. Try checking your gluten free aisles or the “health food” aisles of your grocery stores.

  6. Not good. Sorry. Looked fine but sickeningly sweet and crust had an almost whole wheaty flavor. I threw the whole pan out. But your lemon bars make up for these! Outstanding! Everyone asks for that recipe!

  7. Ms Gretchen,
    Good Afternoon and I pray you are having a glorious day. I have been wanting to get into gluten free baking lately, but afraid that I will not get the same results that I get when using your other recipes. I am now starting to receive more requests for gluten free desserts. Can you help me with this on your recipes. I only use your recipes due to the fantastic results I have always ended with.
    Thank you for any and all help you offer ahead of time. You are and always will be the best in all that you do and teach others to do.

    Renee Brodeen
    Boulder City, Nevada

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