Friday, April 10, 2015

Blueberry Cobbler

Our friends, Faye and Lynn gifted us with blueberries.
They've got some great connections!
So, we got to work using them up.
We made a gluten-free blueberry spice cake, 
which I've made before.

And gluten-free corn muffins with blueberries added to the mix.

This was the first time I made a cobbler.
I like that it was so simple and had very little sugar in the recipe.
I imagine you could even use a butter substitute or coconut oil to make it vegan.
We didn't have any cornstarch in the house, so I used extra flour.
I'll bet it would be absolutely dreamy
with a scoop of French vanilla ice cream on top.
 I hope you'll give this a try.

Get your berries on!

Blueberry Cobbler
3/4 C unbleached flour
1 t baking powder
1/4 t salt
1/4-1/2 C almond milk
1/4 C unsalted butter (cold)

3 C blueberries
1/4 C sugar
1/8 C cornstarch
1/4 t cinnamon

Combine flour, powder and salt.
Add diced butter and knead with a pastry cutter or your fingers,
until the flour mixture resembles a coarse meal.
Transfer to a large bowl and add almond milk until dough comes together.
Preheat oven to 375.

In a medium bowl, combine berries, sugar, cornstarch (we used flour) and cinnamon
and mix just until incorporated.
Transfer berries to 8" square baking dish (we used a ceramic pie plate).
Top with dough mixture.
Bake 55 minutes, let cool 30 minutes on wire cooling rack.



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