Monica and Daria say:
We just love to celebrate the Fourth of July! How about you?
Red, white, and blue abounds all around the house and neighborhood….everyone is in the spirit! And we are gearing up to see some great fireworks tonight!
Since every dessert recipe seems to be red, white, and blue, we decided to share a great recipe for blueberry cobbler. Okay, so we have the blue and white….where’s the red?
We are going to top it with some homemade whipped cream and fresh strawberries. And we’re good!
This recipe was developed by a fellow Culinary Institute of America graduate of Daria’s, Elizabeth Barbone. She is the author of Easy Gluten-Free Baking (©2008) and we have tried quite a few of her recipes over the years!
We changed it slightly to suit our taste and it is a keeper!
Gluten-Free Blueberry Cobbler
4 pints of fresh blueberries, washed, dried and all stems removed
¾ c granulated sugar
1 T cornstarch or arrow root flour
2 tsp ground cinnamon (original recipe omits this ingredient)
1 c tapioca starch flour
1 c brown rice flour (original recipe uses 2/3 c white rice flour and 1/3 c cornstarch)
¼ c granulated sugar
1 T baking powder
½ tsp salt
6 T butter, cold and cut into pieces
¾ c heavy whipping cream, chilled + several T more if necessary
Preheat your oven to 425˚ (our oven baked this @ 375˚).
Butter a 9” x 13” baking dish (we used a glass Pyrex dish).
In a large bowl, mix blueberries with granulated sugar and cornstarch (or arrow root flour). Add cinnamon, and stir well. Place berries into the prepared dish. Set aside for now.
Now whisk together all of your dry ingredients for the biscuits.
Add the cold butter pieces and cut it into the dry ingredients. You can use your fingers or a pastry cutter until no big pieces remain. We prefer fingers!
Now add ¾ c heavy whipping cream. Stir it into the dry mixture with a wooden spoon until you see a dough form. You can add an additional tablespoon or two of cream to form the dough. It should eventually form a dough ball.
Pinch the dough into small balls. Place each ball on top of the berry mixture using all of the dough.
Bake for approximately 30-35 minutes or until the biscuits are golden brown and the berry mixture is boiling.
Remove the cobbler from the oven and cool it on a wire rack.
It will smell amazing….trust us! Now comes the hard part….waiting for it to cool!
It will be so yummy for our guests….let’s get this party started!
Happy Independence Day and thanks to all who keep us free….we really appreciate their sacrifices!
© 2014, Monica & Daria of glutenfreedoubletalk