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One of my favorite things about spring and summer is the abundance of fresh berries – and what better way than in a gluten free old-fashioned blueberry cobbler, gluten free, of course!
I love when my biggest gluten free baking problem is how to use up all the berries, fruits and veggies that I seem to accumulate from farmers’ markets, pick-your-own-fruit fields, and friends … and recipes like this traditional cobbler are a great way to ensure no yummy fruit goes to waste.
To deliciously employ my current overabundance of blueberries, I turned to this old-fashioned blueberry cobbler recipe and made it gluten free using my gfJules All Purpose Gluten Free Flour. It’s so liberating to know that I can use an old family recipe or one from a treasured cookbook, substitute with my gfJules Flour and know it will turn out.
Sometimes I forget how hard it used to be to bake gluten free! This recipe is yet another that will fool your friends and neighbors – no way they’ll know it’s gluten free!
So rid yourself of any guilt stemming from a glut of berries! Whip up this delicious old fashioned blueberry cobbler, gluten free! (Just make sure to save some for yourself!)
And lest you find yourself in the doldrums of winter or fresh out of blueberries, frozen berries work just as well, and a mixture can be fun, too! A frozen mix of blueberries, blackberries and raspberries is an equally delicious twist! And don’t forget the peaches! They make a most excellent gluten free cobbler (I love to add a few berries, too, but that’s always optional).
Simply mix the sugar, water and 3 tablespoons of my gfJules Flour together over low heat until it becomes opaque and thickens a bit. It shouldn’t be watery, but definitely not super thick, either.
Then stir in the berries you have on hand.
Add to your pan and top with dollops of the quick cobbler recipe …
and look how inviting this beauty is when it comes out of the oven!
In a medium-sized saucepan, combine gfJules™ Flour, sugar and water. Stir and cook over medium heat until thickened, approximately 12-15 minutes. The mixture should not be super thick, but not watery either (see picture above recipe card).
The mixture will over-boil and burn if not stirred often, so watch the pot and reduce the heat if the mixture is too bubbly or is browning. Add the vanilla extract.
Wash and remove all blueberry stems (there’s nothing worse than biting into a delicious blueberry cobbler, only to get a hard stem!). Stir the blueberries into the cooked sugar mixture to coat.
Pour the filling into a 9- or 10- inch, deep pie plate (it’s important not to bake the cobbler in too small or too shallow of a plate, or the hot blueberry filling will bubble all over the sides).
Preheat oven to 375° F.
In a medium-sized bowl, whisk together gfJules™ Flour, brown sugar, baking powder and baking soda. Using a pastry cutter or two butter knives, cut in the butter until the flour looks like small gravel or pebbles.
In a separate bowl, stir the egg and milk to mix. Slowly add this mixture to the flour bowl and stir with a fork until completely combined.
Scoop several large spoonfuls of this batter onto the top of the filling in the pie plate. It will rise and touch the other spoonfuls as it bakes, to cover most of the top of the filling, as pictured.
Line the oven rack with foil and place the filled pie plate on top of the foil to prevent any bubbly mixture from falling onto your oven floor and burning.
Bake for 20-25 minutes, or just until the cobbler is browning and somewhat firm to the touch. A toothpick inserted into the cobbler, then removed, should be clean.
Serve warm or cold. Serves 8.