Gluten-Free Sugar Cookie Berry Cobbler (Only 2 Ingredients!)
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This easy Gluten-Free Sugar Cookie Berry Cobbler is made with just 2 ingredients—frozen mixed berries and gluten-free, vegan cookie dough. The perfect crowd-pleasing dessert for summer parties, holidays, potlucks, or when you’re just craving a berry delicious dessert!
This Gluten-Free Sugar Cookie Berry Cobbler is the easiest dessert you’ll make all summer! I’m sure you saw this all over social media, and for good reason! It’s so incredibly simple and it’s so incredibly delicious! The berries become jammy and sweet as they bake, while the cookie dough transforms into a buttery, golden crust. It’s everything you love about berry cobbler and fruit crisp, but with no prep work required.
With just two simple ingredients—frozen mixed berries and gluten-free cookie dough—you can create a warm, bubbly cobbler that’s perfect for backyard cookouts, potlucks, holidays, or anytime you’re craving an easy fruit dessert. Whether you’re looking for a last-minute dessert for Memorial Day, Fourth of July, Labor Day, or simply need a quick treat for a crowd, this berry cookie cobbler is guaranteed to disappear fast.
Why You’ll Love This Recipe
- Only 2 ingredients
- Made with the freshest frozen Oregon Berries
- Easily gluten-free and vegan using gluten-free, vegan sugar cookie dough
- Perfect for feeding a crowd
- Uses whole, frozen berries—no chopping required
- Ready for the oven in minutes
- Great for summer entertaining
- Delicious served warm with ice cream
Ingredients You’ll Need
Frozen Mixed Berries
Frozen mixed berries are the star of this recipe. They release their natural juices while baking, creating a sweet, jammy filling that’s bursting with berry flavor. A blend of blueberries, blackberries, and raspberries works beautifully.
Why Oregon Berries
- All of the berries in this mixture are grown by American farmers, specifically multigeneration family farms.
- Oregon berry growers pour their experience, care, knowledge, and hard work into each and every harvest, and that’s something I feel proud to support.
- Each berry is picked at peak ripeness and frozen within hours to lock in flavor, quality, and nutrition. And you can really taste the difference! I’ve made this cookie berry cobbler with other frozen berries and there’s a noticeable difference in berry taste and sweetness.
Gluten-Free Cookie Dough
Store-bought gluten-free vegan cookie dough creates the crust on top turning golden and slightly crisp. Sugar cookie dough works especially well, but chocolate chip cookie dough would also be delicious.
Optional: Tapioca Flour
For an extra-thick berry filling, toss the berries with tapioca flour before adding them to the baking dish.
Products Used In This Recipe
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How to Make Berry Cookie Cobbler
Preheat your oven to 400°F.
Add the Berries
Spread the frozen mixed berries evenly in your chosen size baking dish.
💡 If you’re serving this to a crowd, I would use a pie dish, an 8×8 or 9×9 baking dish. You don’t want the dish to be too deep, but deep enough to get a lot of berries in each bite. You can also make these single serve!
Optional Step: Add Tapioca Flour
If you desire the cobbler to be thicker and not so runny, you can sprinkle tapioca starch/flour over the berries before baking. As a general rule of thumb, I would add 1 teaspoon of tapioca starch per 1 cup of berries.
Add the Sugar Cookies
Place the sugar cookie dough spaced evenly over the berries. Don’t worry about covering every inch—the gaps allow the berries to bubble through while baking.
Bake
Bake for about 40 minutes or until the berries are bubbling and the cookie topping is golden brown.
💡 Because we’re using gluten-free vegan cookie dough and they don’t spread as much, you can gently press down on the cookies after baking to help spread them out over the berries more.
Cool Slightly
Allow the cobbler to cool for at least 15 minutes before serving so the filling can slightly thicken (and you don’t burn your mouth!)
Serving Suggestions
Serve warm with:
- Dairy-free vanilla ice cream (my fav!)
- Coconut whipped cream
- Vanilla yogurt
- A sprinkle of cinnamon
- Fresh mint leaves
Storage
Store leftover cobbler covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven before serving.
Tips for Success
- Use frozen berries straight from the freezer.
- You might want to place the baking dish on a sheet pan in case the berry juices bubble over.
- Allow the cobbler to rest before serving for the best texture.
Frequently Asked Questions
Can I use fresh berries?
Yes. Fresh berries work, although the filling may be slightly less juicy than when using frozen berries.
What cookie dough works best?
Gluten-free vegan sugar cookie dough creates the most classic cobbler flavor, but chocolate chip cookie dough is a fun variation.
Can I freeze berry cookie cobbler?
Yes. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Let me know how you like this incredibly easy, yet incredibly delicious, Sugar Cookie Berry Cobbler recipe down below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover an easy berry dessert! Tag me on Instagram, Facebook, or Pinterest if you make it!
Other Berry Recipes To Try
Blackberry Cobbler Ice Cream
This delicious no-churn vegan Blackberry Cobbler Ice Cream is sure to be your new favorite summer flavored ice cream that is made with real blackberries and a gluten-free almond flour biscuit crumble. Reduce the blackberries to create a blackberry curd, bake the biscuit crumble and swirl them both into dairy-free vanilla ice cream for the best summer ice cream dessert!
Mini Baked Blackberry Cake Donuts
These Mini Baked Blackberry Cake Donuts are the cutest sweet breakfast treat! They are baked in the oven so there’s no heavy oils or frying involved! The light and fluffy gluten-free cake batter is made with real blackberries and doesn’t contain any eggs or dairy! After they are baked and cooled, they are dipped in blackberry white chocolate for extra deliciousness.
Blackberry Belgian Waffles
These delicious gluten-free, vegan Blackberry Belgian Waffles are perfect for brunch or even breakfast for dinner! Use frozen blackberries to make this a year-round breakfast treat drizzled with quick and easy homemade blackberry syrup!
Recipe Video
Gluten-Free Sugar Cookie Berry Cobbler (Only 2 Ingredients!)
- Total Time: 60 minutes
- Diet: Dairy-Free, Gluten-Free, Vegan
Description
This easy Gluten-Free Sugar Cookie Berry Cobbler is made with just 2 ingredients—frozen mixed berries and gluten-free, vegan cookie dough. The perfect crowd-pleasing dessert for summer parties, holidays, potlucks, or when you’re just craving a berry delicious dessert!
Ingredients
- Frozen mixed berries (I used Oregon Berries in this post)
- Gluten-free, vegan sugar cookie dough (I used this one)
- tapioca flour/starch (optionally used as a thickener) (see notes)
- dairy-free vanilla ice cream or coconut whipped cream
Instructions
- Preheat your oven to 400°F.
- Spread the frozen mixed berries evenly in your chosen size baking dish (see notes).
- If you desire the cobbler to be thicker and not so runny, you can sprinkle tapioca flour over the berries before baking (see notes).
- Place the sugar cookie dough spaced evenly over the berries. Don’t worry about covering every inch—the gaps allow the berries to bubble through while baking.
- Bake for about 40 minutes or until the berries are bubbling and the cookie topping is golden brown.
- Allow the cobbler to cool for at least 15 minutes before serving so the filling can slightly thicken (and you don’t burn your mouth!) Serve with dairy-free vanilla ice cream or coconut whipped cream!
Notes
READ THE BLOG POST FOR MORE TIPS & INFORMATION!
A special thank you to Oregon Berries for sponsoring this post. I’m excited to partner with a brand I genuinely enjoy using in my recipes. All opinions shared here are my own.
I used this gluten-free vegan sugar cookie dough
If you’re serving this to a crowd, I would use a pie dish, an 8×8 or 9×9 baking dish. You don’t want the dish to be too deep, but deep enough to get a lot of berries in each bite. You can also make these single serve!
Generally, I would add 1 teaspoon of tapioca starch per 1 cup of berries.
Because we’re using gluten-free vegan cookie dough and they don’t spread as much, you can gently press down on the cookies after baking to help spread them out over the berries more.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
