Gluten Free Blackberry Cobbler Food

GLUTEN-FREE BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees and grease a 9-inch cast iron skillet or round baking dish with butter or coconut oil.
• In bowl, combine 1 cup of the sugar, flour, baking powder, and salt, mix well.
• Add the milk and stir to combine.
• Add in the melted butter and stir until smooth.
• Pour the batter into the greased baking dish. The batter will be thick, like cake batter. Add blackberries to the top of the batter, scattering them about.
• Sprinkle 1/4 cup sugar over the top.
• Bake for approximately 60 minutes or until the edges are pulling away from the sides and are golden.
• Sprinkle the extra 2 tbsp. of sugar on top just before baking time expires.
• Serve with whipped cream or organic half and half.

GLUTEN-FREE BLACKBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
• Mix blackberries, 1/4 cup coconut sugar, and 2 tablespoons gluten-free flour together in a bowl until blackberries are coated; pour into the prepared dish.
• Mix 1 cup gluten-free flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla extract, and nutmeg together in a bowl; spread over blackberry mixture.
• Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.

GLUTEN-FREE BLACKBERRY COBBLER

Steps:

• Preheat an oven to 400 degrees F. Grease a 9x13-inch baking dish; set aside
• For the filling - In a medium mixing bowl, whisk sugar and cornstarch.
• Add blackberries and toss to coat until evenly distributed.
• Spread the berries into the baking dish.
• For the cobbler topping - In a separate medium mixing bowl, stir together flour, remaining sugars, and baking powder.
• Cut in palm shortening until it is crumbly.
• Mix together egg and dairy-free milk.
• Add to flour mixture and stir just until combined.
• Drop topping by tablespoonfuls onto filling (about 9 mounds).
• Bake for 25-28 minutes or until cobbler is brown and cooked through.
• Remove from the oven and let cool for at least 10 minutes before serving.

BLACKBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.
• In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.
• Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. Top with whipped cream or ice cream . . . or both!

GLUTEN-FREE BERRY CRISP

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
• In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
• Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
• Cool for 10 minutes before serving.

BLACKBERRY COBBLER

Steps:

• Stir together first 4 ingredients in a large bowl.
• Gently stir in blackberries until sugar mixture is crumbly.
• Spoon mixture into a lightly greased 11x7 baking dish.
• Cut 1 piecrust into 1/2 inch wide strips and arrange diagonally over blackberry mixture. Sprinkle with 1 tablespoon sugar.
• Bake at 425º for 45 minutes or until crust is golden brown and center is bubbly.
• Serve with ice cream or freshly whipped sweetened cream, if desired.