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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
8 mins
total:
48 mins
Yield:
Serves 8 (serving size: 1/8 of cobbler and 1/4 cup ice cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

276 calories; fat 12.2g; saturated fat 5.3g; mono fat 2.5g; poly fat 0.7g; protein 5.6g; carbohydrates 38g; fiber 4.8g; cholesterol 49mg; iron 1.1mg; sodium 183mg; calcium 143mg.
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