Gluten Free Blueberry Cobbler
This fabulous Blueberry Cobbler has a fresh blueberry filling, topped with a gluten free topping. Then it's sprinkled with sugar before baking. Finally, it's topped with warm fresh blueberry sauce and ice cream to serve. It's perfect for holidays like Mother's Day, Father's Day or Fourth of July. It's also a terrific way to use up a bumper crop of blueberries!
Equipment
- 1 9x13" glass baking dish
- 2 large mixing bowls
- 3 wooden spoons
- measuring cups
- measuring spoons
- 1 pastry blender
- 1 medium sauce pan
Ingredients
COBBLER:
- 2 pints fresh blueberries
- 1/2 tsp. lemon juice
- 1/2 tsp. vanilla extract
- 1 tsp. cornstarch
- 2 tbsp. brown sugar packed
- 2 tsp. granulated sugar
- 3 tbsp. gluten free flour optional (I used Krusteaz but you can omit this since you're already using cornstarch)
- 1/2 cup boiling water
TOPPING:
- 1 cup gluten free flour (I used Krusteaz)
- 1/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. sea salt
- 6 tbsp. unsalted butter cold
- 1/3 to 1/2 cup boiling water (use less if you can)
SUGAR TOPPING:
- 3 tbsp. granulated sugar
BLUEBERRY SAUCE:
- 3 tbsp. cornstarch
- 1 1/2 cups water
- 1 1/2 cups fresh blueberries
- 1 1/2 tbsp. unsalted butter
- 1 1/2 cups granulated sugar
Instructions
COBBLER:
- Preheat oven to 400°.
- Place blueberries in a large mixing bowl.
- Add sugars, corn starch, lemon juice, vanilla and 3 tbsp. GF flour (if using).
- Stir ingredients to combine.
- Pour boiling water over top and combine again.
- Spray an 8x8”, 9x9” or 8x12” glass baking dish with cooking spray.
- Pour blueberry mixture into prepared baking dish.
- Bake for 15-20 minutes.
- Remove from oven.
- Meanwhile, prepare topping.
- Dollop topping over top of hot blueberries.
- Sprinkle with Sugar Topping.
- Bake an additional 30-40 minutes until blueberries are done and topping is golden brown.
- Serve with hot Blueberry sauce ladled over top.
- Top with ice cream if desired.
TOPPING:
- Mix flour, sugars, baking powder and salt with a wooden spoon until well combined.
- Cut in butter with a pastry blender until coarse crumbs form.
- Add boiling water and stir just until moistened.
- (This mixture is very moist. It is not like a crumb topping). (See note below).
- Dollop topping over top of hot blueberry mixture.
- Sprinkle with Sugar Topping.
- Bake at 400° an additional 30-40 minutes or until done.
SUGAR TOPPING:
- Sprinkle sugar topping evenly over regular topping before baking.
BLUEBERRY SAUCE:
- In a medium saucepan over medium heat, mix the sugar, cornstarch and water.
- Bring ingredients to a boil.
- Cook 4-6 minutes stirring constantly.
- Add the blueberries.
- Reduce heat to low, and simmer approximately 10-15 minutes--until the blueberries burst.
- Stir in butter to combine.
- Keep warm.
- Pour hot blueberry sauce over top of individual servings of the cobbler to serve.
- Top with ice cream, if desired.
Notes
NOTE: You can omit the GF flour in the cobbler portion if you want the cobbler more fruity and juicy.
NOTE: I used Krusteaz GF flour. I have also used Cup4Cup GF flour with equally excellent results. I do NOT recommend using Pamela's baking and pancake mix for this recipe. The texture and flavor are both off.
NOTE: You can use regular flour in this recipe if you don't need to keep it gluten free.
NOTE: If you prefer the topping to be more of crumb topping like a streusel, don't add as much boiling water.
© Can’t Stay Out of the Kitchen
[nutrition-label]Nutrition
Calories: 407kcalCarbohydrates: 82gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 24mgSodium: 156mgPotassium: 106mgFiber: 4gSugar: 61gVitamin A: 340IUVitamin C: 11mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!