Thursday, July 14, 2016

Gluten-Free Blueberry-Blackberry Cobbler

Made this yesterday and it was delicious. Even the people who think they will die if they eat GF food thought it was great.

I have a habit of bagging up leftover blueberries and blackberries and throwing then in to the freezer. You know, when no one is eating them and it is time to use them or lose them? Yesterday, when I was cleaning out the freezer, I came across 8 cups of such berries. only about a quarter were blackberries. I doubled the recipe I am giving you below, so my pictures show a large cobbler...much larger than this recipe will make.

This is a recipe I manipulated from several cook books, GF and non-GF, so I guess it is my own. I'm not a fan of cinnamon with my blueberries and blackberries, several recipes called for that. I don't like cooking my filling beforehand because I like the berries to still be berries once the final product hits the table.

For the filling:

4 cups of blueberries and blackberries (whatever you decide--you can even do all of one or the other)
1/2 cup sugar
1 Tablespoon cornstarch
1 teaspoon lemon juice

Mix the sugar and cornstarch. Pour lemon juice over berries and mix. Add sugar/cornstarch mixture and coat the berries. Place into a baking pan.

GF Topping:

1 cup GF flour (I use Carol's Sorghum blend I make several batches at home and store in a canister)

1/2 cup sugar + 1 tablespoon for sprinkling
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup melted butter
1 large egg
1 teaspoon almond extract
1/3 cup buttermilk (I use 1/3 cup milk with 1 teaspoon of lemon juice added)

Mix dry ingredients together, then add egg, melted butter and extract. Mix by hand until smooth. Drop by spoonfuls on top of the berries in the pan. Bake at 375 degrees for 40 minutes.  ENJOY!