Gluten-Free Tuesday: Blueberry Cobbler Recipe Recipe

Name: Gluten-Free Tuesday: Blueberry Cobbler Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pints blueberries, washed, dried and picked over to remove any steams; 3/4 cup granulated sugar; 1 tablespoon cornstarch; 2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon; 1 cup tapioca starch; 2/3 cup white rice flour; 1/3 cup cornstarch; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 6 tablespoons cold butter, cut into pieces; 3/4 cup heavy cream plus 1 to 2 tablespoons, chilled

Servings: persons

4 pints blueberries, washed, dried and picked over to remove any steams
3/4 cup granulated sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon
1 cup tapioca starch
2/3 cup white rice flour
1/3 cup cornstarch
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter, cut into pieces
3/4 cup heavy cream plus 1 to 2 tablespoons, chilled

1
Preheat oven to 425u00b0F. Butter a 9-by-13-inch baking dish.
2
In a large bowl, toss together blueberries, granulated sugar and cornstarch. (Add ground cinnamon if using.) Stir until well combined.
3
Pour berry mixture into the prepared pan. Set aside.
4
In a large bowl, whisk together the dry ingredients for the biscuit topping.
5
Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.
6
Add the 3/4 cup heavy cream. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of heavy cream. Dough should form a dough ball.
7
Pinch the dough into balls. Place on top of berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won't be too much room between the biscuit pieces.)
8
Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling. (Thanks to the cornstarch, the filling won't thicken until it boils.)
9
Remove from the oven and place on a wire rack to cool.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pints blueberries, washed, dried and picked over to remove any steams, 3/4 cup granulated sugar, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon, and more.

Yes, Gluten-Free Tuesday: Blueberry Cobbler Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Tuesday: Blueberry Cobbler Recipe

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