Gluten Free Blackberry Cobbler Recipes

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 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.

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 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.

GLUTEN FREE BLACKBERRY COBBLER

Steps:

• Preheat oven to 375 degrees.
• In the Dutch oven, stir together blackberries and sugar.
• In a large bowl, stir together cassava flour, baking powder, and salt.
• Add cold sliced butter and cut into the mixture until it is coarse with pea sized bits of butter.
• Add milk, egg and honey into the flour mixture, then stir to incorporate the ingredients together.
• Pour biscuit dough on top of the blackberries and sugar.
• Using the back side of your spoon, spread dough over the blackberries.
• Bake for 40-45 minutes until the cobbler is bubbly and golden on top.