Wild Blueberry Cobbler (Gluten Free)

“Did you know it is wild blueberry season again?”  Well it is! “Do you remember my last delivery of wild blueberries?”  My mom makes a mean Blueberry Pie so I am pretty sure you’ll want to read this post?

I’ve been enjoying these beauties all year long in smoothies, salads, and healthy desserts too?.  Everything in moderation right!

In fact, if you happen to have some blueberries, I am quite sure you’ll want to get busy and make this delicious cobbler. This happens to be gluten free too if that’s the way you roll?.  Don’t worry, I promise even if you’re not, you’ll love this.

A few times throughout the year my neighbors, about 8 of us, gathers for drinks, than dinner and finally dessert.  It’s a fun progressive dinner that turns into quite a party!  It happened to be my turn for hosting them for dessert and coffee after dinner.  The timing was perfect since we just got more blueberries…40 pounds to be exact?.

My neighbors actually asked while we were having cocktails about the blueberry delivery… “Are we by chance having anything sweet tonight made with blueberries?”  HA…they guessed right!

By the way, you can actually use any berry in this recipe. You’re not a blueberry fan…use raspberries, strawberries, blackberries, or a combination.  I bet peaches would be good too!  Remember to leave a comment and let me know what fruit you used.

WILD BLUEBERRY COBBLER

INGREDIENTS:

• 6 cups fresh or frozen wild blueberries
• 1 cup of raw natural sugar (coconut, date, cane)
• 1/2 teaspoon of cinnamon
• 6 tablespoons of arrowroot powder
• 2 cup of cold water
• 4 tablespoons of butter

BISCUIT TOPPING:

• 3 cups of gluten free baking mix (I used this one)
• 1 tablespoon of sweetener
• 3 teaspoons of baking powder
• 1 teaspoon of salt
• 1 cup of cold butter
• 1 cup of 2% milk

DIRECTIONS:

1. In a large saucepan, combine the blueberries, sugar, and cinnamon.  Cook and stir until mixture comes to a boil.
2. Combine the arrowroot powder and water until smooth.  Stir into the fruit mixture.  Bring to boil; cook and stir for about 2 minutes or until thickened.  Pour into a greased 9×13 pan. Dot with butter.

FOR THE TOPPING:

1. In a medium bowl, combine the gluten free flour, sweetener, baking powder, and salt.  Cut in the butter until the mixture resembles coarse crumbs.  Stir in the milk just until moistened.  Drop by tablespoonfuls onto hot berry mixture.
2. Bake uncovered, at 350° for 30-35 minutes or until the filling is bubbly and the topping is golden brown.
3. Serve warm with whipped topping or ice cream   YIELD: 18 servings

[reminder]Are a blueberry fan? Are you gluten free? Do you enjoy baking? [/reminder]