"A healthy twist on an old favorite; a bit tart. We have so many wild blackberries in our neck of the woods, hence this recipe and lots of jams get made this time of year. This cobbler is delicious warm with some soy milk creamer, or fat-free non-dairy topping."
Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with cooking spray.
Mix blackberries, 1/4 cup coconut sugar, and 2 tablespoons gluten-free flour together in a bowl until blackberries are coated; pour into the prepared dish.
Mix 1 cup gluten-free flour, 1 cup coconut sugar, buttermilk, coconut flour, butter, baking powder, xanthan gum, sea salt, vanilla extract, and nutmeg together in a bowl; spread over blackberry mixture.
Bake in the preheated oven until set and golden, about 45 minutes. Cool slightly before serving.
Brown rice flour, millet flour, or buckwheat flour can be used in place of coconut flour, if desired. If using coconut flour, even a small amount, note this will reduce moisture in recipe and make a very thick batter, so you can add a bit more buttermilk if needed, but thick batter is okay, dollop on top of berries like a biscuit. The batter should otherwise spread easily like a solid cake topping.
Ghee or margarine can be used in place of butter.
This might taste tart to some. Feel free to up the coconut sugar or even use some honey on the berries.