This old-fashioned cobbler has sweetened fruit on the bottom and a crunchy, biscuit topping. Serve it plain or with vanilla ice cream. INGREDIENTS | SERVES 4–6 3 ⁄4 cup water  2 ⁄3 cup, plus 2 tablespoons, sugar, divided 2 tablespoons cornstarch or arrowroot starch  3 cups fresh or frozen blueberries  1 ⁄2 cup arrowroot starch or tapioca starch  1 teaspoon baking powder  1 ⁄4 teaspoon xanthan gum  1 ⁄2 cup brown rice flour  1 ⁄3 cup milk or nondairy substitute  1 tablespoon melted butter or canola oil  1 ⁄2 teaspoon cinnamon, mixed with  2 teaspoons sugar  2 tablespoons cold butter or nondairy margarine Make It Easier If you don’t want to go to the trouble of making your own fruit filling, use a can of cherry or apple pie filling, or even a can of whole cranberry jelly. Make the cobbler even easier by replacing the brown rice flour, arrowroot starch, baking powder, and xanthan gum with 1 cup Bisquick Gluten Free. 1. Preheat oven to 425°F. Grease a 2-quart baking dish, pie pan, or casserole dish and set aside. 2. In a small saucepan add water, 2 ⁄3 cup sugar, and cornstarch or arrowroot starch. whisk or mix 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 baking dish. 3. In a small bowl whisk together brown rice flour, arrowroot or tapioca starch, baking powder, remaining sugar, and xanthan gum. Make a well in the center of the dry ingredients and add milk and melted butter. and mix them until you have a thick batter. Drop 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. 4. Sprinkle cinnamon-sugar mixture over the top of the casserole. Dot with the cold butter. Place the casserole dish on a cookie sheet to prevent filling spills in the oven while baking. Bake for 25–30 minutes until fruit filling is bubbling on the sides of the dish and the biscuit topping is cooked through and crispy. Allow cobbler to cool for 30 minutes before serving.
Fast Cake

Grandma’s Blueberry Cobbler Cake

This old-fashioned cobbler has sweetened fruit on the bottom and a crunchy, biscuit topping. Serve it plain or with vanilla ice cream.

This old-fashioned cobbler has sweetened fruit on the bottom and a crunchy, biscuit topping. Serve it plain or with vanilla ice cream.    INGREDIENTS | SERVES 4–6 3 ⁄4 cup water  2 ⁄3 cup, plus 2 tablespoons, sugar, divided 2 tablespoons cornstarch or arrowroot starch  3 cups fresh or frozen blueberries  1 ⁄2 cup arrowroot starch or tapioca starch  1 teaspoon baking powder  1 ⁄4 teaspoon xanthan gum  1 ⁄2 cup brown rice flour  1 ⁄3 cup milk or nondairy substitute  1 tablespoon melted butter or canola oil  1 ⁄2 teaspoon cinnamon, mixed with  2 teaspoons sugar  2 tablespoons cold butter or nondairy margarine Make It Easier If you don’t want to go to the trouble of making your own fruit filling, use a can of cherry or apple pie filling, or even a can of whole cranberry jelly. Make the cobbler even easier by replacing the brown rice flour, arrowroot starch, baking powder, and xanthan gum with 1 cup Bisquick Gluten Free.  1. Preheat oven to 425°F. Grease a 2-quart baking dish, pie pan, or casserole dish and set aside.  2. In a small saucepan add water, 2 ⁄3 cup sugar, and cornstarch or arrowroot starch. whisk or mix 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 baking dish.  3. In a small bowl whisk together brown rice flour, arrowroot or tapioca starch, baking powder, remaining sugar, and xanthan gum. Make a well in the center of the dry ingredients and add milk and melted butter. and mix them until you have a thick batter. Drop 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.  4. Sprinkle cinnamon-sugar mixture over the top of the casserole. Dot with the cold butter. Place the casserole dish on a cookie sheet to prevent filling spills in the oven while baking. Bake for 25–30 minutes until fruit filling is bubbling on the sides of the dish and the biscuit topping is cooked through and crispy. Allow cobbler to cool for 30 minutes before serving.

INGREDIENTS | SERVES 4–6

  • 3 ⁄4 cup water
  •  2 ⁄3 cup, plus 2 tablespoons, sugar, divided
  • 2 tablespoons cornstarch or arrowroot starch
  •  3 cups fresh or frozen blueberries
  • 1 ⁄2 cup arrowroot starch or tapioca starch
  • 1 teaspoon baking powder
  • 1 ⁄4 teaspoon xanthan gum
  • 1 ⁄2 cup brown rice flour
  • 1 ⁄3 cup milk or nondairy substitute
  •  1 tablespoon melted butter or canola oil
  •  1 ⁄2 teaspoon cinnamon, mixed with
  • 2 teaspoons sugar
  • 2 tablespoons cold butter or nondairy margarine

Make It Easier

If you don’t want to go to the trouble of making your own fruit filling, use a can of cherry or apple pie filling, or even a can of whole cranberry jelly. Make the cobbler even easier by replacing the brown rice flour, arrowroot starch, baking powder, and xanthan gum with 1 cup Bisquick Gluten Free.

1. Preheat oven to 425°F. Grease a 2-quart baking dish, pie pan, or casserole dish and set aside.

2. In a small saucepan add water, 2 ⁄3 cup sugar, and cornstarch or arrowroot starch. whisk or mix 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 baking dish.

3. In a small bowl whisk together brown rice flour, arrowroot or tapioca starch, baking powder, remaining sugar, and xanthan gum. Make a well in the center of the dry ingredients and add milk and melted butter. and mix them until you have a thick batter. Drop 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.

4. Sprinkle cinnamon-sugar mixture over the top of the casserole. Dot with the cold butter. Place the casserole dish on a cookie sheet to prevent filling spills in the oven while baking. Bake for 25–30 minutes until fruit filling is bubbling on the sides of the dish and the biscuit topping is cooked through and crispy. Allow cobbler to cool for 30 minutes before serving.

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