Almond flour blackberry cobbler, November 2012
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
| Almond Flour Blackberry Cobbler | Print |
- 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.
Shared at:
- Simply Sugar & Gluten-Free Slightly Indulgent Tuesday
- The Gluten-Free Homemaker Gluten-Free Wednesday
I am recently gluten free so I love new recipes! How does a person join a blog party! Sounds like fun!
Andrea, there are SO many blog parties out there, but my standbys (because they work with my current schedule) are at:
Slightly Indulgent Tuesdays
Gluten-Free Wednesdays
Waste Not Want Not Wednesdays
You can visit these sites for lots of hot-off-the-blogs posts, and you can link up your own blog posts.
Have fun link-partying and blog-hopping!
Yum Yum I used peaches instead and the cobbbler was just right for any fruit since my friend I help is gluten free. I put vanilla ice cream on the cobbler. Yum Yum
Thank you for your kind comment, Betty! I’m happy you liked the cobbler!