A dear sweet friend of mine sent me a recipe for a gluten free blueberry cobbler. I didn't have any blueberries on hand at the time, so I thought I would use blackberries and see how they worked. It was so good! I've missed blackberry cobbler for so long. It is something I grew up with in the state of Texas. Here's hoping you like it too.
Ingredients
3 Cups Frozen/Fresh Blackberries
1/2 Cup Sugar
2 Tablespoons Lemon Juice
1 Teaspoon Pure Vanilla
2 Tablespoons Corn Starch
1/2 Cup Sorghum Flour (or Millet)
1/2 Potato Starch
3/4 Cup Gluten Free Oats
4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/4 Cup Sugar
6 Tablespoons Butter
1 Cup Milk (or Milk Substitute)
1/4 Teaspoon Cinnamon
1 Teaspoon Sugar
Directions
1. Combine the blackberries, sugar, lemon juice, vanilla, and corn starch in a sauce pan. Cook and stir over medium high heat until thickened. It will get runny as the blackberries warm up, then thicken as the cornstarch cooks. Pur this into the bottom of an 8 to 9 inch square baking dish.
2. Combine the gorhum flour, potato starch, oats, baking powder, salt and sugar in a medium bowl. Use a pastry blender, or your fingers, to cut the butter into the dry mixture until crumbly. Pour in the milk as you stir with a fork, just until moistened. Spoon the topping onto the blackberry mixture in the dish. Sprinkle 1/4 teaspoon cinnamon and 1 teaspoon sugar over top.
3. Bake at 375 degrees for 20 - 25 minutes until the topping tests done with a toothpick. Let it cool until warm before serving.
Substitutions
Some of the substitutions I like to use are honey granules for the sugar, millet flour for the sorghum flour, and 1 lemon squeezed for the 2 tablespoons of lemon juice. Have fun and enjoy!
Tuesday, July 26, 2011
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