Grandma Doreen’s Blackberry Cobbler (Gluten Free)

Desserts

READY IN: 1hr 30minsYIELD: 1 pan

INGREDIENTS

  • Cake-Part
  • 5cupsblackberries
  • 1 1⁄2 tablespoonslemon juice
  • 1 1⁄3 cupsrice flour
  • 2⁄3 cupcornstarch or 2/3cuptapioca starch
  • 1 1⁄4 teaspoonsxanthan gum
  • 1 1⁄2 cupssugar (can lessen the amount)
  • 1tablespoonbaking powder
  • 1⁄2 teaspoonsalt
  • 1⁄2 cupmilk
  • 2⁄3 cupbutter (softened)
  • 2eggs
  • Topping
  • 1 1⁄2 cupssugar
  • 1⁄2 teaspoonsalt
  • 2tablespoonscornstarch or 2 tablespoonstapioca starch
  • 1 1⁄2 cupswater (boiling)
  • 1tablespooncinnamon (optional)

    • NUTRITION INFO

    Serving Size: 1 (201) g

    Servings Per Recipe:12

    Calories: 425.6

    Calories from Fat 107 g 25 %

    Total Fat 11.9 g 18 %

    Saturated Fat 7 g 35 %

    Cholesterol 59.5 mg 19 %

    Sodium 394.2 mg 16 %

    Total Carbohydrate78.5 g 26 %

    Dietary Fiber 3.7 g 14 %

    Sugars 52.9 g 211 %

    Protein 3.4 g 6 %

    DIRECTIONS

  • Preheat oven to 350 F.
  • Spread blackberries on a well greased 9×13 cake pan. Sprinkle berries with lemon juice.
  • In a separate bowl, sift together rice flour, starch, xanthan gum, sugar, baking powder, and salt. Add milk, butter, and eggs, and mix. Do not over mix.
  • Spoon batter over the berries. Spread evenly over the berries, corner to corner.
  • In another bowl, mix sugar, salt, and starch. Sprinkle evenly on top of batter.
  • In a saucepan, bring the water to a boil, then turn off. Slowly pour the water directly over batter/sugar mixture evenly. Do not mix. If you’re adding the cinnamon,sprinkle on top.
  • Place in oven and bake for 1 hour, until brown and glazed.

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