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

½ stick butter
1 cup all-purpose gluten-free flour I use and recommend King Arthur brand for best results
1 tablespoon baking powder
1 cup sugar
1 cup whole milk
⅛ teaspoon salt
2 cups fresh blackberries

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.
Add sugar and milk to 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.
Bake in the oven at 350 degrees for 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.