Gluten Free Blackberry Cobbler

Photo: Cooking Gluten Free

Ingredients

32 cups oz. frozen blackberries, or 4 fresh blackberries

1/2 tablespoon C sugar+ 1 (for sprinkling)

1/2 zest of a lemon

1 tablespoon lemon juice

2 tablespoons C+ 2 blanched almond flour

1 cup tapioca flour

1 1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

2 tablespoons sugar

1 1/4 teaspoons salt

5 tablespoons Earth Balance (vegan) butter

2 eggs

1/4 almond milk, or preferred milk alternative

1/4 teaspoon distilled white vinegar

1 tablespoon cinnamon

Preparation

Preheat the oven to 375 degrees.

In a large bowl, combine the blackberries, 1/2 C sugar, lemon juice, and lemon zest. Here's a little trick: hold the micro-plane zester upside down to catch all the zest, then empty into bowl.

Butter a 9 x 11 in glass dish and pour in the blackberries.

Bake for 15-20 minutes, or until hot and bubbly.

While that is baking, mix together the almond milk and vinegar, set aside.

Now lets make the biscuit topping: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, xanthan gum, and sugar.

With a pastry cutter or fork, cut in the butter until it resembles small balls in the flour.

Right before the berries come out of the oven, add in the eggs and buttermilk. Combine well.

After you take the berries out of the oven, increase the temperature to 400 degrees.

Tear off little pieces of the batter and drop onto the berries until it is fully covered.

Slightly flatten the biscuit topping.

Sprinkle with cinnamon and sugar.

Bake for 17-23 minutes, or until the top is browned. Delicious!

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About

There are many different ways to make the crust for a blackberry cobbler, but I went with a traditional biscuit topping. Instead of forming whole biscuits, though, I dropped little pieces of the batter all across the top-kinda like a cobblestone road! The filling is just a little but runny, but as it sets the biscuits soak up all that yummy, sweet juice.