Blackberry-Almond Cobbler

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Photo: Oxmoor House

Use the darkest, juiciest blackberries you can find to make this gluten-free cobbler. The cornstarch mixed into the fresh fruit acts as a thickener, preventing the filling from becoming too runny.

Serves 8 (serving size: 1/8 of cobbler and 1/4 cup ice cream)


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4 cups fresh blackberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Cooking spray
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces almond meal flour (about 1/2 cup)
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 large egg, lightly beaten
4 tablespoons butter, melted and cooled
2 cups vanilla light ice cream


Hands-on: 8 Minutes
Total: 48 Minutes

1. Preheat oven to 375°.

2. To prepare filling, combine first 4 ingredients in a large bowl, tossing to coat. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.

3. To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.

4. Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375° for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.

Created date

October 2014

Nutritional Information

Calories 276
Fat 12.2 g
Satfat 5.3 g
Monofat 2.5 g
Polyfat 0.7 g
Protein 5.6 g
Carbohydrate 38 g
Fiber 4.8 g
Cholesterol 49 mg
Iron 1.1 mg
Sodium 183 mg
Calcium 143 mg