Low FODMAP Berry Cobbler Recipe 

This sweet and bubbling Low FODMAP Berry Cobbler is made with ripe strawberries, blueberries, raspberries, gluten-free oats, and a touch of vanilla. This recipe creates a warm, golden dessert with a juicy fruit filling and a tender, buttery biscuit topping. It is the perfect end to a family dinner or a summer gathering, and makes enough for 6 people.

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Low FODMAP Berry Cobbler Ingredients

For the Berry Filling:

• 2 cups fresh or frozen strawberries, hulled and sliced
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 1/4 cup white sugar
• 1 tablespoon cornstarch (cornflour)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest (optional)
• 1/2 teaspoon ground cinnamon (optional)

For the Cobbler Topping:

• 3/4 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
• 1/2 cup gluten-free rolled oats
• 1/4 cup white sugar
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/3 cup lactose-free milk (or almond milk)
• 1/4 cup (60 g) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla extract

Optional Toppings:

• Lactose-free vanilla ice cream
• Lactose-free whipped cream

How To Make Low FODMAP Berry Cobbler

1. Preheat the oven: Turn your oven on to 350°F (180°C). Lightly grease an 8×8-inch (20×20 cm) baking dish with a little butter or oil.
2. Prepare the filling: In a mixing bowl, combine the strawberries, blueberries, and raspberries. Sprinkle the sugar, cornstarch, lemon juice, lemon zest, and cinnamon over the fruit. Toss gently until the berries are well coated. Pour this mixture into your baking dish and spread it evenly.
3. Mix dry ingredients: In a separate large bowl, whisk together the gluten-free flour, oats, white sugar, brown sugar, baking powder, and salt. Make sure to break up any lumps of brown sugar.
4. Add wet ingredients: In a small cup or jug, mix the lactose-free milk, melted butter, and vanilla extract. Pour this liquid into the bowl with the dry flour mixture.
5. Make the batter: Stir the mixture just until everything is combined. The batter will be thick and sticky, looking more like a soft dough than a runny cake batter. Be careful not to overmix.
6. Top the berries: Use a spoon to drop clumps of the batter over the fruit layer. You do not need to cover every inch of the fruit; leaving some gaps for the berries to peek through is part of the classic cobbler look.
7. Bake the cobbler: Place the dish in the oven. Bake for 30–35 minutes. You will know it is done when the berry juices are bubbling around the edges and the topping is golden brown.
8. Cool and serve: Remove the cobbler from the oven. Let it cool for at least 15 minutes before serving. This rest time allows the fruit sauce to thicken up so it isn’t too runny.

Recipe Tips

• Use Certified Gluten-Free Oats: Oats are naturally gluten-free, but they are often processed in facilities with wheat. To be safe for Celiac disease or high sensitivity, always buy oats labeled “Certified Gluten-Free.”
• The “Stacking” Rule: This recipe uses a mix of three berries. This allows you to have a generous serving size (about 1/2 cup of fruit) while keeping the fructose levels low enough for a Low FODMAP diet.
• Fresh vs. Frozen: You can use frozen berries without thawing them first. However, you may need to add 3–5 minutes to the baking time to ensure the center gets hot and bubbly.
• Checking for Doneness: The topping should feel firm to the touch, not doughy. If the top is browning too fast but the fruit isn’t bubbling yet, cover the dish loosely with aluminum foil for the last 10 minutes.

What To Serve Low FODMAP Berry Cobbler

This dessert is delicious on its own, but it is best served warm with a cold, creamy topping. Add a scoop of lactose-free vanilla ice cream for a classic treat. For something lighter, use a dollop of lactose-free yogurt or freshly whipped coconut cream.

How To Store Low FODMAP Berry Cobbler Leftovers

• Refrigerate: Allow the cobbler to cool completely. Cover the dish tightly or move leftovers to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked cobbler for up to 3 months. To reheat, thaw it in the fridge overnight and warm it in the oven at 350°F (180°C) until the topping is crisp again.

Low FODMAP Berry Cobbler Nutrition Facts

Serving Size: 1 serving (approx. 1/6 of recipe)

• Calories: 310 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 180mg
• Total Carbohydrate: 52g
• Dietary Fiber: 4g
• Sugars: 32g
• Protein: 3g

Frequently Asked Questions

• Can I make this dairy-free? Yes. To make this dairy-free, use a plant-based butter alternative (like melted coconut oil or vegan butter) and a low FODMAP plant milk, such as almond or macadamia milk.
• Why is my filling runny? Fruit releases water as it cooks. The cornstarch helps thicken it, but the most important step is letting the cobbler cool for 15 minutes after baking. If you cut into it immediately, the juices will run out.
• Can I use just one type of fruit? You can, but you must be careful with portion sizes to keep it Low FODMAP. For example, using only strawberries is generally safer than using only blueberries in large quantities. The mix provided in the recipe is calculated for the best safety and flavor balance.

Try More Recipes:

• Low FODMAP Banana Nice Cream Recipe
• Low FODMAP Banana Cream Pudding Recipe 
• Low FODMAP Baked Apples Recipe