In my quest to make delicious gluten-free food, I bought Elisabeth Hasselbeck's newest cook book, Deliciously G-Free. So far her recipes have not disappointed. This berry cobbler was excellent. No one could tell that it was gluten-free. Extra bonus - Katie often prefers fruit desserts over chocolate so it was a success. Served with vanilla ice cream made fresh locally by Braums, it was very delicious.
Gluten-Free Blueberry & Raspberry Cobbler
2 pints blueberries (fresh or thawed if frozen)
2 pints raspberries (fresh or thawed if frozen)
3/4 cup sugar
1/2 cup brown rice flour
1/4 cup sweet sorghum flour
1/4 cup coconut flour
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
1/2 cup milk
for the crunchy topping...
1 cup sugar
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1 cup boiling water
Preheat oven to 350 degrees.
Layer the blueberries and raspberries in a buttered baking dish or pie plate.
Place the sugar, flours, baking powder, xanthan gum, and salt in a large bowl and stir to combine. Add the butter pieces and use your fingers or a pastry blender to mix the butter in until the mixture resembles a course meal. Stir in the milk until just combined. Spoon dollops of the dough over the berries.
In a medium bowl, combine the sugar, cornstarch, and cinnamon. Sprinkle the cinnamon-sugar over the biscuit topping. Drizzle the boiling water over the top.
Bake uncovered for 25 to 30 minutes until the crust is lightly browned and the edges are bubbly.
Serve warm with vanilla ice cream. Enjoy!
recipe from Deliciously G-Free by Elisabeth Hasselbeck