Gluten-Free Blackberry Cobbler

Juicy blackberries are baked perfectly into a fluffy, homemade gluten-free pastry crust.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 185kcal

Author Amee

2 cups fresh blackberries I use 2 heaping cups
1/2 stick butter
1 cup all-purpose gluten-free flour I use and recommend King Arthur brand for best results
1 tbsp baking powder
1/8 tsp salt
1 cup sugar divided
1 cup whole milk

Preheat oven to 350 degrees.
Wash fresh blackberries by rinsing several times in cool water and set aside.
Melt butter in a saucepan or microwave-safe dish and set aside to cool slightly.
Whisk together flour, baking powder, and salt. Reserve 2 tbsp of sugar (from the cup of sugar) for sprinkling on top.
Add the remaining sugar and milk to the flour mixture and stir until combined.
Whisk the melted butter into the batter and pour into a 1.5 to 2-quart casserole dish sprayed with cooking oil spray.
Spoon blackberries evenly over batter, but do not stir. Sprinkle with reserved sugar.
Bake in the oven at 350 degrees for 40-45 minutes or until golden brown and bubbling.

To set yourself up for success, measure gluten-free flour precisely. If you don't have a kitchen scale, spoon the flour into a dry measuring cup and level off any excess.
Let the butter cool slightly before mixing it into the dough. Otherwise, the heat may begin cooking the dough elements and throw off the texture.
Be careful not to overmix! Otherwise, your cobbler crust may turn out chewy instead of soft and fluffy.
Add a tsp of fresh lemon zest (or orange) to the batter for a flavor boost