Satisfy your summer sweet tooth with a pan of gluten-free blueberry cobbler. Lemon-scented blueberries hide under a generous pastry topping. Serve warm with a scoop of vanilla ice cream (traditional or dairy free).
- Butter, for greasing baking dish
- 4 pints blueberries, washed, dried and picked over to remove any stems
- ¾ cup granulated sugar (reduce to ½ cup if your blueberries are very sweet)
- 2 teaspoons cornstarch
- Zest of one lemon
- Juice of one lemon, about 2 tablespoons
- 2 cups xanthan gum-free gluten-free flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- ¾ cup milk plus 1 tablespoon
Preheat oven to 425° F. Butter a 9 x 13-inch baking dish.
In a large bowl, toss together blueberries, granulated sugar and cornstarch. Stir until well combined. Add the lemon zest and juice.
Pour berry mixture into the prepared pan. Set aside.
In a large bowl, whisk together the gluten-free flour, sugar, baking powder and salt. Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.
Add the ¾ cup milk. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of milk.
Drop the dough onto the berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won’t be much room between the biscuit pieces.)
Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling.
Remove from the oven and place on a wire rack to cool.
Nutrition Analysis: 320 cal, 8 g fat, 20 mg chol, 280 mg sodium, 64 g carbs, 3 g fiber, 33 g sugar, 3 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.