I have been craving a blackberry cobbler all week, so what better time than today! This gluten free cobbler could easily be made with regular flour, for all of you lucky ducks that can have regular flour, and not find yourself in a fetal position 6-12 hours later. Anyway... try it!! Quick! Easy! Delicious!
For the fruit:
4 C. blackberries
juice and zest of one lemon
1 Tbsp. cornstarch
1 tsp. cardamom (optional)
For the crisp:
1 C. gluten free flour
1/2 C. light packed brown sugar
1 stick butter, softened
Preheat the oven to 350 degrees.
Prepare the fruit filling:
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch, and cardamom. Toss well and reserve.
Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, and butter and form large clumps of dough. Refrigerate at least an hour or freeze for 20-30 minutes.
Place fruit in baking dish. Sprinkle topping clumps over the fruit. Bake for 20-30 minutes. Let cool.
Place the blackberries in a large bowl with the honey, lemon zest and juice, cornstarch, and cardamom. Toss well and reserve.
Prepare the crisp topping:
In a medium bowl, combine with your fingertips or a pastry blender the flour, sugar, and butter and form large clumps of dough. Refrigerate at least an hour or freeze for 20-30 minutes.
Place fruit in baking dish. Sprinkle topping clumps over the fruit. Bake for 20-30 minutes. Let cool.
Original recipe: Blackberry Cobbler
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