Holy yummy, people… have I got a recipe for you!
It’s not particularly healthy… but it’s a cobbler. And, it’s delicious!
If I didn’t have to share, I would love to eat this whole thing myself. In fact, it is very rare when a creation of mine does not survive past its photo shoot. But, I had to call this one short due to my lack of self restraint.
Many people have a different idea of what a cobbler should taste like. Just for the record, this one has a coffecake-biscuity like topping, and the berries on the bottom definitely resemble a deliciously sticky pie filling. And, of course, there’s crumble topping on top of the topping. So, it’s less like a “buckle”, and more like a “grunt”, but most perfectly described as just “cobbler”.
Are you all still with me? :)
Fruity and wonderful, please enjoy this recipe for gluten free (but certainly not sugar or fat free!) blackberry cobbler.
Blackberry Cobbler – Vegan and Gluten Free
Preheat oven to 350°F. Grease a 10″ round cake pan, or a small (8″ x 12″) Pyrex baking dish.
In medium sized mixing bowl, combine white rice flour, tapioca flour, sorghum flour and xanthan gum until well blended. Add salt, baking powder and sugar. Using hands, mix in margarine until crumbles form. Stir in almond milk until a frothy batter is made. Set aside.
Rinse blackberries and drain. In separate bowl, toss blackberries with 1 cup sugar and 1 tsp cinnamon. Transfer to prepared baking dish and cover the bottom of the dish evenly with blackberries. Drop batter by large spoonfuls on top of the blackberries to create an even layer.
Make crumble topping by combining all ingredients for topping into a small bowl. Mix with hands until crumbly. Sprinkle on top of batter.
Place in preheated oven on center rack and bake about 45 minutes. Remove from oven and let cool slightly before serving.