Gluten-Free Blackberry Cobbler

Name: Gluten-Free Blackberry Cobbler
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: cooking spray; 5 cups fresh blackberries; 0.25 cup coconut sugar; 2 tablespoons gluten-free all-purpose flour mix (such as Bob's Red Mill®); 1 cup gluten-free all-purpose flour mix (such as Bob's Red Mill®); 1 cup coconut sugar; 1 cup low-fat buttermilk; 0.25 cup coconut flour; 0.25 cup melted butter; 1 tablespoon baking powder; 1 teaspoon xanthan gum; 0.5 teaspoon sea salt; 0.5 teaspoon gluten-free vanilla extract; 1 dash ground nutmeg

4.7

(7)

6 Reviews

2 Photos

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.

Recipe by gem bee

Published on June 27, 2018

2

Prep Time:

15 mins

Cook Time:

45 mins

Total Time:

1 hrs

Servings:

6

Yield:

1 2-quart casserole dish

Jump to Nutrition Facts

Ingredients

cooking spray
5 cups fresh blackberries
¼ cup coconut sugar
2 tablespoons gluten-free all-purpose flour mix (such as Bob's Red Mill®)

Cobbler:

1 cup gluten-free all-purpose flour mix (such as Bob's Red Mill®)
1 cup coconut sugar
1 cup low-fat buttermilk
¼ cup coconut flour
¼ cup melted butter
1 tablespoon baking powder
1 teaspoon xanthan gum
½ teaspoon sea salt
½ teaspoon gluten-free vanilla extract
1 dash ground nutmeg

Directions

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.

Cook's Notes:

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.

Nutrition Facts (per serving)

343	Calories
10g	Fat
63g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 343
% Daily Value *
Total Fat 10g	12%
Saturated Fat 5g	26%
Cholesterol 22mg	7%
Sodium 441mg	19%
Total Carbohydrate 63g	23%
Dietary Fiber 10g	34%
Total Sugars 38g
Protein 6g
Vitamin C 26mg	128%
Calcium 231mg	18%
Iron 3mg	16%
Potassium 302mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.