Berry Cobbler - Top 8 Free, Gluten Free

Lately this is one of my favorite gluten free desserts. I happily made it 3 times in the span of 2 weeks while testing and tweaking the recipe, and I didn’t tire of it at all. It’s a forgiving gluten free dessert, and made simply with oat flour. The blueberries are thick and creamy, and the cookie-like crust is soft and fluffy with the beautiful taste of oats.

peanut free, nut free, dairy free, egg free, soy free, gluten free

Ingredients for Berry Cobbler - Top 8 Free, Gluten Free

• 900g (2 lbs) fresh blueberries

• 2 tbsp water

• 1/2 tsp pure vanilla extract

• 3 tbsp powdered sugar

• 1 1/2 tsp cornstarch

• 1/2 tsp ground cinnamon

• a pinch of salt

• 1/3 cup allergy friendly solid fat of your choosing (lard, shortening, vegan butter)

• 2/3 cup dark brown sugar

• 1/2 tsp pure vanilla extract

• 1/3 cup unsweetened applesauce

• 2 cups purity protocol gluten free oat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• pinch of salt

Berry Cobbler - Top 8 Free, Gluten Free

1. First, prepare the blueberry filling. Add the blueberries, water, vanilla, sugar, corn starch, cinnamon, and salt, to a medium saucepan and mix well so that the berries are evenly coated. Put the lid on and simmer over medium heat for 30 minutes, or until liquidy, stirring often. Then take the lid off and simmer on low for another 30 minutes, again stirring often, until syrupy and thickened. Remove from the heat and set aside.

2. Now prepare the batter. Cream the solid fat, sugar, and vanilla in a large mixing bowl using electric beaters or a mixer. Add the applesauce and beat until smooth. Add the oat flour, baking powder, baking soda, and salt, and mix until just combined.

3. Line a round 8 inch cake pan with parchment paper. Spread half of the batter on the bottom of the pan to create a base. Pour the blueberry filling on top, then scoop out the remaining batter in clumps and place them evenly around the top of the filling.

4. Place in the center rack of a preheated 375F oven and bake for 25 - 30 minutes, or until the batter is puffy and golden browned on top.

Serves 6