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Gluten-Free Blackberry Cobbler (c) Cheryl Shanahan

My “chosen sister” Lee Ann and her husband have blackberry bushes on their property, and they invited me over recently to share in the season’s bounty. Evidently, while we humans don’t like this hot, dry weather we’ve been having, the bushes do.

I forgot how much of a blood-sport blackberry picking can be (the scars should fade eventually), but the carnage was worth the effort.

This recipe is a variation of my all-time favorite cobbler recipe, which was published in the August 1996 edition of Cook’s Illustrated (you know I love giving credit where credit is due!). The topping is very similar to a sugar cookie. It is phenomenally delicious.

If you want to get your gluten ON…then use all-purpose flour instead of the gluten-free baking mix.

Gluten-Free Blackberry Cobbler
Should serve way more than 1. Realistically: 6 servings. Other than that: I’m taking the 5th.
This will fill one 8″ square or one 9″ round pan. 

Topping
1/2 c gluten-free baking mix (I use Arrowhead Mills. OR – use regular flour if gluten’s your thing)
1/4 t baking powder
pinch sea salt
8 T butter, softened
1/2 c sugar
1/2 large egg or 1 yolk
1/4 t double-strength vanilla (or 1/2 t single-strength vanilla)

Filling
2 pints fresh blackberries, rinsed
1 T cornstarch
1/3-1/2 c sugar
1 t double-strength vanilla (or 2 t single-strength vanilla)

OPTIONS (always options…)
You can always use other fruit or combinations of fruit to your liking (example: 1 pint blueberries + 1 pint strawberries with 1 T cornstarch, 1/2 c sugar, 1 t double-strength vanilla OR 1 3/4 lb peaches, peeled, pitted and sliced thick; 2 t cornstarch, 1/3-1/2c sugar and 1 t double-strength vanilla). Experiment!

1. Filling first: combine fruit, cornstarch, sugar and vanilla. Set aside in baking pan.

2. Adjust oven rack to lower-middle position and preheat oven to 375 degrees. Mix flour, baking powder and salt in small bowl. Set aside.

3. Beat butter and sugar until well-blended. Beat in egg and vanilla. Add flour mixture. Stir until just combined.

4. Drop dough onto prepared fruit mixture by heaping tablespoons.

5. Bake on cookie sheet (in case it bubbles over. You’ll thank me later for NOT having to clean your oven) until topping is golden brown, 45-55 minutes.

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Other thoughts:

  • This is lovely when served with vanilla ice cream or freshly-whipped cream laced with vanilla or bourbon.
  • It is amazing for breakfast. Cobbler: it’s not just for dinner anymore.
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