Blackberry Cobbler

blackberry cobbler

My mom and I are both in experimental cooking mode, so I was excited when she decided to bust out some gluten free blackberry cobbler tonight. She got the original recipe from About.com, but tweaked it and wound up with a spectacularly tasty treat. My mom recently made some vanilla sugar (which I got a jar of for Christmas- yay!), and therefore used it in place of the regular sugar called for in the original recipe. It’s so easy to make at home, I highly suggest it. Check out the Aged Vanilla Sugar recipe from Beanilla. The cobbler recipe below has both GF and regular options depending on what you’re looking for. It’s super cold here in North Carolina right now (it feels colder than back home in Colorado!), so this nice warm dessert felt like the perfect thing eat in front of a roaring fire…which we totally did.

Ingredients:

FILLING

  • 4 cups assorted berries, fresh or frozen (we used mostly blackberry w/ some raspberries)
  • 1 cup vanilla sugar
  • 3 Tbsp tapioca
  • 1/4 tsp cinnamon
  • 3/4 cup water
  • 1 Tbsp lemon juice
  • 4 Tbsp butter

TOPPING

  • 1 cup of all purpose flour OR your favorite gluten-free flour blend
  • 2 Tbsp vanilla sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 Tbsp butter
  • 1/2 cup milk
  • 1/4 oats

Instructions:

1. Preheat oven to 350 degrees. Melt 4 Tbsp butter and use to grease a 9-inch square baking pan (yes, there will be some butter sitting in the bottom of your pan), spoon the fruit into it, and set aside.
2. Whisk together the 1 cup of vanilla sugar, the tapioca, and the cinnamon in a saucepan. Add the water and the lemon juice, and bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour it over the berries in the baking pan, and set aside.
3. In a mixing bowl, combine the flour, 2 Tbsp vanilla sugar, the oats, the baking powder, and the salt. Cut in the butter or margarine until the mixture consists of coarse crumbs. Pour in the milk and stir with a fork until the dough clings together.
4. Drop chunks of the dough by heaping tablespoonfuls onto the fruit mixture, until all the dough has been used.

5. Bake for about 30 minutes, or until the topping is golden brown. Cool slightly, and serve either warm or cool, plain or with vanilla ice cream on top.

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