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.
4 cups fresh blackberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
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
How to Make It
Preheat oven to 375°.
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.
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.
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.