Summertime is the perfect time for blueberries and what better to enjoy them than Blueberry Cobbler.
All I did for this recipe is simply use my strawberry cobbler, but I used blueberries. I used sorghum, rice flour, and potato starch in place of the flour, but I have also used a gluten free flour blend here and it worked fine as well.
This works well with either fresh or frozen blueberries. I have used both.
Yield: 6 servings
Gluten Free Blueberry Cobbler
A classic blueberry cobbler made gluten free.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 4 cups blueberries
- ½ cup sugar
- 2 tablespoons cornstarch
- ¾ cup brown sugar
- ¾ cup gluten free quick cooking oats
- 1/4 cup rice flour
- 2 tablespoons sorghum flour
- 2 tablespoons potato starch
- ½ cup butter
Instructions
- In a bowl toss blueberries with sugar and cornstarch.
- In a separate bowl combine brown sugar, oats, and flour. Cut in butter until the mixture is crumbly.
- Place blueberry mixture in a 8x8 dish.
- Sprinkle the oat flour mixture over the top of the blueberries.
- Bake at 350 for 25-30 minutes.
- Serve with ice cream or whipped cream.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 452Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 133mgCarbohydrates: 75gFiber: 4gSugar: 49gProtein: 4g
Nutritional values are approximate and aren't always accurate.
I think I’m going to try this with canned peaches for breakfast. I’m thinking draining the peaches, mixing some of the juice with some cornstarch poured over the peaches. And using your topping. What do you think?
That might work, you will just have to be careful not to get too much liquid. Let me know how it turns out.
OK, I have made this twice and both times my family went nuts :). Did it with canned peaches and with fresh peaches. I’ve tweaked the topping just a little to work with the ingredients we had, but I’m really happy with how it’s turned out! Thanks!