Gluten Free Blueberry Cobbler
This gluten free blueberry cobbler recipe is made with fresh or frozen blueberries sweetened with coconut sugar and topped with a delicious cobbler crust! No gluten, soy, dairy, or refined sugar in this delightful treat. Make it all summer long!
Servings: 8
Equipment
- 1 8x8 baking dish
- 1 set of measuring cups
- 1 set of measuring spoons
- 1 medium saucepan
- 2 mixing spoons
Ingredients
Filling
- 5 cups frozen blueberries to use fresh, see substitution notes above
- ½ cup coconut sugar
- 2 tablespoon tapioca flour
Topping
- 1 cup cassava flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup palm shortening
- ¼ cup honey
- 1 egg
- ¼ cup almond milk
Instructions
- Grease an 8x8 baking dish and set aside. Preheat oven to 350F degrees.
- Place the mixed berries in a medium saucepan over medium heat. Add the sugar and tapioca flour and mix thoroughly. Stir frequently as the berries thaw. Once it bubbles, let it simmer for about 3 minutes to thicken while stirring. Remove from heat and set aside.
- Mix together remaining dry ingredients for toppings. Add the wet ingredients to the dry, and mix until just combined.
- Pour the berry mixture into the greased dish. Top with the dough, and spread it evenly to cover.
- Bake for 35-40 minutes until a knife comes out clean from the topping.
