3 cups frozen blueberries (you could probably use fresh)
1/2 cup sugar
2 Tablespoons lemon juice
1 teaspoon vanilla extract
2 Tablespoons corn starch
For the Topping
1/2 cup sorghum flour
1/2 cup potato starch
3/4 cup gluten-free oats (whirled in a food processor or blender if not instant)
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
6 Tablespoons butter
1 cup milk
1/4 teaspoon cinnamon
1 teaspoon sugar
Combine the blueberries, sugar, lemon juice, vanilla, and corn starch in a sauce pan. Cook and stir over medium high heat until thickened. It will get runny as the blueberries warm up, then thicken as the cornstarch cooks.
Pour blueberry mixture into the bottom of a greased 8 - 9 inch square baking dish.
Combine the sorghum flour, potato starch, oats, baking powder, salt and sugar in a medium bowl.
Use a pastry blender, or your fingers, to cut the butter into the dry mixture until crumbly.
Pour in the milk as you stir with a fork, just until moistened.
Spoon the topping onto the blueberry mixture in the dish.
Sprinkle 1/4 teaspoon cinnamon and 1 teaspoon sugar over top.
Bake at 375 degrees for 20 – 25 minutes until the topping tests done with a toothpick.
Let the cobbler cool until warm before serving.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/gluten-free-blueberry-cobbler/