There are many different ways to make the crust for a blackberry cobbler, but I went with a traditional biscuit topping. Instead of forming whole biscuits, though, I dropped little pieces of the batter all across the top-kinda like a cobblestone road…. hence, cobbler 🙂 The filling is just a little but runny, but as it sets the biscuits soak up all that yummy, sweet juice.
Gluten Free Blackberry Cobbler
- 32 oz. frozen blackberries, or 4 C fresh blackberries
- ½ C sugar + 3 Tbsp (palm sugar can be substituted for sugar)
- ½ zest of a lemon
- 1 T lemon juice
- 2 C + 2 Tbsp. blanched almond flour
- 1 C tapioca flour
- 1½ tsp. baking powder
- ½ tsp. xanthan gum (or an additional egg white + 2 Tbsp blanched almond flour)
- 1¼ tsp salt
- 5 T Earth Balance (vegan) butter
- 2 eggs
- ¼ C almond milk, or preferred milk alternative
- ¼ tsp. distilled white vinegar
- 1 T cinnamon
- Preheat the oven to 375 degrees.
- In a large bowl, combine the blackberries, ½ C sugar, lemon juice, and lemon zest. Here's a little trick: hold the micro-plane zester upside down to catch all the zest, then empty into bowl.
- Butter a 9 x 11 in glass dish and pour in the blackberries.
- Bake for 15-20 minutes, or until hot and bubbly.
- While that is baking, mix together the almond milk and vinegar, set aside.
- Now lets make the biscuit topping: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, xanthan gum, and 2 Tbsp sugar.
- With a pastry cutter or fork, cut in the butter until it resembles small balls in the flour.
- Right before the berries come out of the oven, add in the eggs and buttermilk. Combine well.
- After you take the berries out of the oven, increase the temperature to 400 degrees.
- Tear off little pieces of the batter and drop onto the berries until it is fully covered.
- Slightly flatten the biscuit topping.
- Sprinkle with cinnamon and remaining 1 Tbsp sugar.
- Bake for 17-23 minutes, or until the top is browned. Delicious!
this post is part of Gluten Free Wednesdays