Old-Fashioned Blueberry Cobbler, Gluten Free, of course
Fresh blueberries, raspberries, blackberries ... or any mixture you happen to have fresh or frozen makes this old fashioned gluten free cobbler an easy recipe to whip up for a last minute dessert. You won't have any leftovers, that's for sure!
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Servings: 6 -8 servings
Ingredients
Berry Mixture
- 3 Tbs. gfJules® All Purpose Gluten-Free Flour
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tsp. pure vanilla extract
- 4 cups fresh blueberries or other mixture of berries fresh or frozen
Gluten Free Cobbler Topping
- 1 cup gfJules® All Purpose Gluten-Free Flour
- ¼ cup lightly packed brown sugar or unrefined coconut palm sugar
- ¼ cup milk dairy or non-dairy
- 1 egg or favorite egg substitute like aquafaba
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- ¼ cup butter or non-dairy alternative Earth Balance® Buttery Sticks
Instructions
- 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.