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Gluten Free Berry Cobbler Bars

These Berry Cobbler Bars are gluten and dairy free adaptable and perfect for a a summer holiday weekend and any summer BBQ or picnic.  I developed them for a Mom’s Picnic Night at the beach. I did not know all of the Mother’s that were attending so I thought it would be best to make an allergy friendly recipe just in case. At group gatherings I like to make desserts that are small and easy to pick up and eat.  I also wanted to make something summery and since a pie/cobbler is harder to eat I decided to adapt my cobbler bar recipe I used to make for my baking business.

In order to adapt these I added in oat flour in place of some of the all-purpose flour.  To make them gluten free, I tested out using all oat flour or a combination of oat flour and a gluten free 1-1 blend.  I cut the excessive sugar, and made them dairy free adaptable.

Berry Cobbler Bar Adaptations

  • Flours – can use a combination of oat and all-purpose or all oat flour
  • Yogurt – can use any yogurt regular, greek or favorite dairy free version (you can even use sour cream).
  • Berries – I love using a combination of berries and I have even added in cherries
  • This works with avocado oil, coconut oil or butter or your favorite dairy free butter.  If you use all coconut oil there will be a hint of coconut taste.
  • You can roll out stars or shapes for the top or simply crumble the topping on.  This definitely takes a bit longer to do and the recipe tastes the same both ways 🙂

On the night of the picnic, we were lucky and it cleared just in time and turned into a beautiful night.  I also make the Kale Salad from Costco and a Wild Rice, Corn & Zucchini Dish.  For those of you that are local we ordered the Primavera Pasta Salad & Curry Chicken Croissants from Corner Stone and they were both really good!

Berry Cobbler Bars

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Prep Time: 25 minutes
Cook Time: 25 minutes
Chilling Time: 30 minutes
Servings:24 Bars (2 inch bars)
Keyword:Bars, Dairy Free, desserts, Gluten Free, Holiday, Kid Friendly, Summer


Crust and Topping

  • ½ cup avocado oil, coconut oil or butter I use half coconut oil and half butter
  • ½ cup sugar (I like to use coconut sugar)
  • 2 large eggs
  • 1 tbsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oat flour * see note you will need more if you roll out stars/decorative topping
  • 1 cup all purpose flour *see note on flours below for gluten free use a 1-1 gluten free blend

Berry Filling

  • 2 large eggs
  • 3 tbsp sugar
  • 6 oz plain yogurt I used 2% greek but a dairy free greek or even sour cream works as well
  • 2 tbsp arrowroot powder or cornstarch
  • pinch of salt
  • 16 ounces fresh berries or cherries (halved) see note if you are going to use frozen


Crust and Topping

  • Preheat the oven to 350 degrees and line a 9×13-inch baking pan with parchment paper and lightly grease
  • In a large bowl or electric stand mixer blend together the oil, sugar, eggs and vanilla
  • Blend in the baking powder and salt
  • Slowly add in the flour 1 cup at a time on a low speed or by hand
  • Blend together until the dough begins to pull into a ball and is not too sticky (if it is too sticky add a little more flour 1 tbsp at a time)
  • Reserve 3/4 cup of the crust mixture to use as the topping
  • Press the remaining mixture into the bottom of the pan
  • Bake the crust for 8 to 10 minutes until it is golden brown
  • Let cool for 10 minutes while you make the filling


  • Whisk the eggs in a large bowl
  • Add and whisk in the sugar, yogurt, arrowroot powder and salt
  • Gently fold in the berries


  • Spoon/pour the mixture evenly over the crust (you may have to distribute the berries evenly around)
  • Sprinkle the reserved crust mixture evenly over the filling (or roll dough and cut into desired shape for decorative topping – see note below)
  • Bake for 25 to 30 minutes until the top is lightly browned
  • Cool for 1 hour and chill for 30 minutes before slicing


Note 1: Gluten Free Version Option: You can use all out flour if you want and eliminate the all purpose 1-1 blend, but increase the flour to 3 1/3 cups.  
Note 2: Oat Flour: You can buy in your local store or you can order online or you can make by blended it in a high speed blender or food processor (I do this most often).  
Note 2: If you’re using frozen berries, be sure to defrost the berries overnight and drain the excess.
Note 3: If rolling out stars/decorative topping, you will need a little extra oat flour. The amount of stars will depend on what size star cookie cutter you use.  I have used a smaller start and made 24 stars and placed them in 4 rows of 6 and other time used a larger one and made 15 stars and 15 bars.  
Did you make this recipe?I would love to see your creations! Snap a picture and tag @kristanwatson or #foodplaygo on Social Media!

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