Blackberry-Almond Cobbler
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.
How to Make It
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Step 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.
Gluten-Free Baking
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