Blueberry Cobbler

Blueberry Cobbler

Preheat oven 350F

Grease 7x11”, 9x13”, or 2 quart baking dish of any sort.

35 – 40 minutes

4 – 6 cups fresh blueberries (can be mixture of seasonally ripe fruits such as peaches)

2 Tbsp cornstarch

½ cup sugar (plus 3 Tbsp)

2 tsp lemon zest

1 ½ cups GF flour*

½ cup Sweet rice flour

¼ tsp xanthan gum

3 tsp baking powder

½ cup cold, unsalted butter

1 cup milk (almond, cow, coconut, or mixture)

In small bowl, combine ½ cup sugar, cornstarch and lemon zest.

Place blueberries in prepared baking dish.  Sprinkle sugar mix over berries and toss gently.

Spread blueberry mixture evenly over bottom of baking dish.

Set aside.

In large bowl, mix together flours, xanthan, baking powder, and 3 Tbsp sugar.

Cut in cold butter with a pastry blender (or two knives).

Mix in the milk.  Dough should be soft. 

Place dough by large spoonfuls on top of berries.

Bake about 35-40 minutes, or until berries bubble around the edges and pastry is golden.

Cool at least 15 minutes before serving.

*Options to enhance a standard rice-based GF flour blend would be:

    ¼ cup corn flour – would add corn flavor and density

    2 Tbsp buckwheat flour – would add flavor and texture

    2 Tbsp almond flour – would add flavor

    2 Tbsp coconut flour – would add flavor