They say “easy as pie,” but to me, pie can be a lot of work, especially when it comes to rolling out the crust. Cobbler, with sweet biscuit-like dough on top and no bottom crust, is much quicker and easier.
Cobbler can have almost any type of fruit—peaches, berries, apples, or something else. At our house we love blackberries, and in my opinion they make just about the best cobbler.
You can serve this gluten-free almond flour blackberry cobbler warm from the oven, but I think it’s even better the next day. Note that over time the almond flour topping absorbs some liquid from the berries and becomes softer.
The recipe works with either fresh or frozen blackberries. It also works well with either coarser (Bob’s Red Mill) or finer (Honeyville Farms) almond flour. For the gluten-intolerant, check the label on your baking powder to make sure it’s gluten-free. Two brands that are labeled as gluten-free are Bob’s Red Mill and Hain. Hain is also corn-free.
|Almond Flour Blackberry Cobbler|| |
- 2 tablespoons corn starch or tapioca starch/flour
- 1/4 cup water, room temperature
- 16 to 24 ounces blackberries, fresh or frozen
- 1/2 cup sugar
- 1 1/2 cups (168 grams) almond meal/flour
- 1/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- Preheat oven to 350°F. Line a rimmed baking sheet with foil (to catch spills in case filling bubbles over).
- Filling: In a small container, combine the corn starch or tapioca starch and water and stir to combine. In a large saucepan over medium heat, combine blackberries, 1/2 cup sugar, and the starch-water mixture. Heat, stirring occasionally, over medium to medium high heat until the mixture boils. Place the berry mixture in an 8-inch by 8-inch square pan or similar sized casserole dish. Place the pan or casserole dish on the foil-lined baking sheet.
- Topping: In a medium bowl whisk together the almond flour, sugar, baking powder, baking soda, and salt. Add the beaten egg and stir until mixture comes together. Drop rounded clumps of dough evenly over the berries, leaving a little space between the clumps. Bake for 20 to 25 minutes or until topping is browned and filling is bubbly.
- Serve warm or at room temperature topped with whipped cream or non-dairy whipped topping.
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