Sunday, August 10, 2014

GF Blueberry Cobbler

While I was in Canada last month, I picked up a copy of "Canadian Living".  The cover picture was of a beautiful blueberry cobbler which drew me in as I'm  always on the search for new recipes to try!  I tweaked the recipe slightly to make it gluten free and I cut back a bit on the ginger.  I put this recipe together in the 15 minutes that my roast chicken was resting before dinner and it baked while we ate!  By the time the dishes were done, they were ready to eat!  If you don't have small ramikens, you can also use an 8x8 baking dish.  The recipe was given a thumbs up from the family!  

GF Blueberry Cobbler;

2 pints fresh blueberries (rinsed & cleaned)
1/3 cup granulated sugar
1 tbsp cornstarch
1/2 tsp almond extract

Biscuit Topping:
1 cup GF flour 
1/3 cup cornmeal
1/4 cup granulated sugar
1 tsp each baking powder 
1/2 tsp ground ginger
1/4 tsp baking soda
1/4 tsp salt
1/4 cup cold butter, cubed
1/3 cup buttermilk


Preheat the oven to 400*F. Toss together blueberries, sugar, cornstarch and almond extract; over fill 4 ramikens.  

For the biscuit, whisk together flour, 1/4 cup of the cornmeal, the sugar, baking powder, ginger, baking soda and salt. 

Using pastry blender or 2 knives, cut in butter until mixture resembles crumbs. Drizzle in buttermilk, stirring with fork to form soft, sticky dough. 

With spoon, drop mounds of biscuit mixture over blueberrys. Sprinkle with remaining cornmeal.  Bake until topping is light golden and blueberry mixture is bubbly about 30 minutes. Serve warm with a scoop of vanilla ice cream & enjoy!

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