Gluten-Free Tuesday: Blueberry Cobbler

Name: Gluten-Free Tuesday: Blueberry Cobbler
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 6 Tbsps cold butter, cut into pieces; 79 milliliters cornstarch; 4 pints blueberries, washed, dried and picked over to remove any steams; 59 milliliters granulated sugar; 2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon; 177 milliliters heavy cream plus 1 to 2 tablespoons, chilled; 158 milliliters white rice flour; 1 teaspoons salt; 237 milliliters tapioca starch

The recipe Gluten-Free Tuesday: Blueberry Cobbler is ready in roughly 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Southern food. This dessert has 1502 calories, 10g of protein, and 31g of fat per serving. This recipe serves 6. Only Head to the store and pick up salt, rice flour, granulated sugar, and a few other things to make it today.

Instructions

Preheat oven to 425°F. Butter a 9-by-13-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

In a large bowl, toss together blueberries, granulated sugar and cornstarch. (

Ingredients you will need

Granulated Sugar

Blueberries

Corn Starch

Equipment you will use

Bowl

Add ground cinnamon if using.) Stir until well combined.

Ingredients you will need

Ground Cinnamon

Pour berry mixture into the prepared pan. Set aside.

Ingredients you will need

Berries

Equipment you will use

Frying Pan

In a large bowl, whisk together the dry ingredients for the biscuit topping.

Ingredients you will need

Biscuits

Equipment you will use

Whisk

Bowl

Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.

Ingredients you will need

Butter

Equipment you will use

Pastry Cutter

Add the 3/4 cup heavy cream. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of heavy cream. Dough should form a dough ball.

Ingredients you will need

Heavy Cream

Dough

Equipment you will use

Wooden Spoon

Pinch the dough into balls.

Ingredients you will need

Dough

Place on top of berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won't be too much room between the biscuit pieces.)

Ingredients you will need

Biscuits

Berries

Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling. (Thanks to the cornstarch, the filling won't thicken until it boils.)

Ingredients you will need

Corn Starch

Biscuits

Equipment you will use

Oven

Remove from the oven and place on a wire rack to cool.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

1Tbsp

baking powder 6Tbsps

cold butter, cut into pieces 79milliliters

cornstarch 4pints

blueberries, washed, dried and picked over to remove any steams 59milliliters

granulated sugar 2teaspoons

ground cinnamon, optional (I found I preferred the cobbler without the cinnamon 177milliliters

heavy cream plus 1 to 2 tablespoons, chilled 158milliliters

white rice flour 1teaspoons

salt 237milliliters

tapioca starch

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Schloss Johannisberg Rotlack Riesling Kabinett Feinherb with a 4.8 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.