Heather's Gluten Free Blueberry Cobbler

adapted by Carrie at gingerlemongirl.com

free of gluten, dairy/casein, eggs, and soy

Batter Ingredients:

1 cup Gluten Free Master Baking Mix (or gluten free Bisquick)

1/3 cup almond milk

2 tablespoons sugar

Filling Ingredients:

3/4 cup water

2/3 cup sugar

2 tablespoons cornstarch -or- arrowroot starch

3 cups fresh or frozen blueberries

Topping: 

1/2 teaspoon cinnamon

2 teaspoons sugar

2 tbsp. butter -or- coconut oil -or- non-stick cooking spray

Directions:

Preheat oven to 425 degrees. Grease a small casserole dish and set aside. In a small bowl mix together the gluten free master baking mix, almond milk and 2 tablespoons of sugar until you have a thick batter. Set aside. In a small saucepan add water, 2/3 cup sugar, and cornstarch. Mix or whisk together and cook over high heat, stirring constantly until boiling. Allow to boil for 1 minute. The cornstarch/water mixture will turn translucent and thicken. Remove from heat and add blueberries.  Pour blueberry filling into the greased baking dish. Drop the master mix batter by tablespoons on top of the blueberry filling and use a fork to spread evenly over the casserole. It doesn't have to be perfectly covered. Mix cinnamon and 2 teaspoons sugar in a small bowl and sprinkle over the top of the casserole. Dot with butter, coconut oil, or spritz the top of the casserole with non-stick cooking spray (this will help the casserole to brown). Bake for 25-30 minutes until the top of the casserole is golden brown and the blueberry filling is bubbling around the edges. If your casserole dish is too small, you may want to place a cookie sheet underneath the dish to keep it from spilling over in your oven. Allow to cool for about 30 minutes before serving. Serve as is or at room temperature... serve with ice-cream, whipped cream... or my favorite -- just plain the way it is! Enjoy!

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