Tuesday, August 23, 2011

gluten free blueberry cobbler recipe



Keeping a big batch of gluten free master baking mix in the cabinet is really helpful. On Saturday, I had a partial container of blueberries that were way past their prime, along with a bag of frozen blueberries that I really needed to use up.

My friend Heather A. came to me a few months ago with an old recipe for blueberry cobbler she had when she was growing up. She wanted to make it gluten free. I don't remember ever really talking about what she should use to make it... so she figured out how to make it gluten free all on her own. Several days later she & her husband met us for dinner at a local restaurant and she brought along her homemade blueberry cobbler. I hadn't had a cobbler like this in ages... with a crusty, cinnamon-y biscuit crust and a wonderfully rich, purple, and just-sweet-enough, blueberry filling. It was delicious.  Between the four of us we completely devoured that cobbler and probably could have eaten another one! Soon after I tried to make the cobbler at home... I added more ingredients, changed things a bit... and it just wasn't as good. Heather was right... keeping it simple was the key to this awesome cobbler.

Saturday when I decided to make the cobbler again I wanted to use my Master Baking Mix. I realized this made making a gluten free version even easier... and it made a darn good casserole. I think even Heather would approve!


Heather's Gluten Free Blueberry Cobbler
adapted by Carrie at gingerlemongirl.com
free of gluten, dairy/casein, eggs, and soy
printer-friendly recipe

Batter Ingredients:
1 cup Gluten Free Master Baking Mix (or gluten free Bisquick)
1/3 cup almond milk
2 tablespoons sugar

Filling Ingredients:
3/4 cup water
2/3 cup sugar
2 tablespoons cornstarch -or- arrowroot starch
3 cups fresh or frozen blueberries

Topping:
1/2 teaspoon cinnamon
2 teaspoons sugar
2 tbsp. butter -or- coconut oil -or- non-stick cooking spray

Directions:
Preheat oven to 425 degrees. Grease a small casserole dish and set aside. In a small bowl mix together the gluten free master baking mix, almond milk and 2 tablespoons of sugar until you have a thick batter. Set aside. In a small saucepan add water, 2/3 cup sugar, and cornstarch. Mix or whisk together and cook over high heat, stirring constantly until boiling. Allow to boil for 1 minute. The cornstarch/water mixture will turn translucent and thicken. Remove from heat and add blueberries.  Pour blueberry filling into the greased baking dish. Drop the master mix batter by tablespoons on top of the blueberry filling and use a fork to spread evenly over the casserole. It doesn't have to be perfectly covered. Mix cinnamon and 2 teaspoons sugar in a small bowl and sprinkle over the top of the casserole. Dot with butter, coconut oil, or spritz the top of the casserole with non-stick cooking spray (this will help the casserole to brown). Bake for 25-30 minutes until the top of the casserole is golden brown and the blueberry filling is bubbling around the edges. If your casserole dish is too small, you may want to place a cookie sheet underneath the dish to keep it from spilling over in your oven. Allow to cool for about 30 minutes before serving. Serve as is or at room temperature... serve with ice-cream, whipped cream... or my favorite -- just plain the way it is! Enjoy!


Pin It!

8 comments:

  1. Will be trying it this weekend!

    Brooke
    www.TheAnnessaFamily.blogspot.com

    ReplyDelete
  2. Yum! I need to make this for the weekend and serve with some coconut "ice cream" Thanks so much for sharing it!

    ReplyDelete
  3. Looks beautiful and using your mix would br great. I may try it with an almond flour topping, since I don't do as well with grains. Thanks for the inspiration.

    ReplyDelete
  4. This looks amazing! I am really craving some blueberry cobbler now!

    ReplyDelete
  5. Hi. I can't have sugar or cinnamon-any ideas?
    Tana

    ReplyDelete
  6. Tana - you could leave the cinnamon sugar topping, use honey in the blueberry filling (about 1/3 cup?) and leave it out of the batter for the top! :-) Let me know how it works out for you!

    ReplyDelete
  7. Could I use regular milk instead of almond milk?
    ~Jessica

    ReplyDelete
  8. Absolutely Jessica! :-) Enjoy!! let me know what you think!

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

LinkWithin

LinkWithin Related Stories Widget for Blogs