Last week I promised to give you a blueberry cobbler recipe, and I won’t keep you waiting any longer. I have to admit that I wasn’t sure it would be very good. I was unsure about the topping ingredients, and it seemed like a lot of bready topping for the amount of fruit. However, once we had it on our plates and started eating it, we found there was plenty of wet blueberry to go with the topping, and it was simply delicious. We loved the whole grain flavor of the sorghum and oats paired with the blueberries. Just thinking about it now makes me want to make another one.
- 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.
This recipe is linked to Slightly Indulgent Tuesdays. Stop by to find more fabulous food made a little bit healthier.