May 10, 2010
Last week I promised to give you a blueberry cobbler recipe, and I won’t keep you waiting any longer. I have to admit that I wasn’t sure it would be very good. I was unsure about the topping ingredients, and it seemed like a lot of bready topping for the amount of fruit. However, once we had it on our plates and started eating it, we found there was plenty of wet blueberry to go with the topping, and it was simply delicious. We loved the whole grain flavor of the sorghum and oats paired with the blueberries. Just thinking about it now makes me want to make another one.
Gluten-Free Blueberry CobblerPreheat oven to 375 degrees.
- 3 c. frozen blueberries (you could probably use fresh)
- 1/2 c. sugar
- 2 Tb. lemon juice
- 1 tsp. vanilla extract
- 2 Tb. corn starch
- 1/2 c. sorghum flour
- 1/2 c. potato starch
- 3/4 c. gluten-free oats (whirled in a food processor or blender if not instant)
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/4 c. sugar
- 6 Tb. butter
- 1 c. milk
- 1/4 tsp. cinnamon
- 1 tsp. sugar
Combine the sorghum flour, potato starch, oats, baking powder, salt and sugar in a medium bowl. Use a pastry blender, or your fingers, to cut the butter into the dry mixture until crumbly. Pour in the milk as you stir with a fork, just until moistened. Spoon the topping onto the blueberry mixture in the dish. Sprinkle 1/4 tsp. cinnamon and 1 tsp. sugar over top.
Bake at 375 degrees for 20 – 25 minutes until the topping tests done with a toothpick. Let it cool until warm before serving.
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This recipe is linked to Slightly Indulgent Tuesdays. Stop by to find more fabulous food made a little bit healthier.
This looks almost like blueberry pie without having to make a crust! This looks fantastic. I love how easy this recipe looks and can't wait to give it a try. Thanks!
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