Tuesday, November 26, 2013
Gluten Free Berry Cobbler (Happy Thanksgiving)!
Happy Thanksgiving from Des Moines!
I'm here for the week, enjoying the cold weather and getting ready to cook later this week. What is everyone planning to make this year?
On my dessert menu is this Gluten Free Berry Cobbler. I made it the other week with fresh blackberries and raspberries, and it turned out super yummy. It's also a great way to use your frozen summer berries (just defrost and drain them). Serve it with vanilla ice cream for the perfect dessert.
I did use butter in my recipe, but no dairy. If you'd like to make this dessert vegan, simply use shortening or Earth Balance baking sticks instead of butter.
And don't forget to check out my Recipe Archive for Thanksgiving recipe ideas.
Gluten Free Berry Cobbler
Makes 9 servings
Gluten-free; easy to make vegan
4 cups berries (I used a mixture of blackberries and raspberries; if using frozen berries, defrost and drain first)
1/2 cup sugar (use more or less depending on how sweet your berries are and how sweet you like your cobbler)
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon cinnamon
1 1/2 tablespoons corn starch or gluten free all purpose flour for thickening
3 tablespoons sugar
1 cup gluten free all purpose flour (I like the King Arthur brand)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons butter or shortening
1/4 cup unsweetened almond milk (you can use regular milk too)
1 egg, lightly beaten
1. To make the filling, place the berries, sugar, lemon zest and juice, cinnamon, and cornstarch or flour in a bowl and mix together until berries are coated evenly with sugar. Remember, you can use more or less sugar depending on how tart the berries are (do a taste test) and how sweet you like your cobblers. Let sit for about 30 minutes.
2. Preheat the oven to 350 degrees. To make the cobbler topping, in a medium sized bowl whisk together 3 tablespoons of sugar, the flour, baking powder, and salt. Cut in the butter or shortening with a fork or your fingers, until the mixture resembles coarse crumbles. Use a wooden spoon to stir in the egg and milk until the batter is just moistened.
3. Butter a pyrex dish and transfer the berry mixture to it. Drop large spoonfuls of the batter over the top of the berries. Bake for about 30 minutes, or until the berries are bubbly and the top is browned. Enjoy!
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