Gluten-Free Blueberry Cobbler

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Gluten-Free Blueberry Cobbler
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Makes: 8 servings adjust

Directions
 

Step 1

Preheat oven to 425°F. Butter a 9-by-13-inch baking dish.

Ingredients

  • 4 pints Blueberries, washed, dried and picked over to remove any stems
  • 3⁄4 cup Granulated Sugar
  • 1 tablespoon Cornstarch
  • 2 teaspoons Ground Cinnamon, optional

Step 2

In a large bowl, toss together blueberries, granulated sugar and cornstarch. (Add ground cinnamon if using.) Stir until well combined.
 

Step 3

Pour berry mixture into the prepared pan. Set aside.

Ingredients

  • 1 cup Tapioca Starch
  • 2⁄3 cup White Rice Flour
  • 1⁄3 cup Cornstarch
  • 1⁄4 cup Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1⁄2 teaspoon Salt
  • 6 tablespoons Butter, cold, but into pieces

Step 4

In a large bowl, whisk together the dry ingredients for the biscuit topping. Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.

Ingredients

  • 3⁄4 cup Heavy Cream, plus 1 to 2 tablespoons, chilled

Step 5

Add the 3/4 cup heavy cream. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of heavy cream. Dough should form a dough ball.
 

Step 6

Pinch the dough into balls. Place on top of berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won't be too much room between the biscuit pieces.)
 

Step 7

Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling. (Thanks to the cornstarch, the filling won't thicken until it boils.) Remove from the oven and place on a wire rack to cool.
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