Get Living Without's FREE Recipe of the Week
Delicious allergy-friendly recipes for you and your family
Dessert
Gluten-Free Three Berry Cobbler
SERVES 12
A flavorful mix of raspberries, blueberries and blackberries, this gluten-free, egg-free cobbler delivers the fresh taste of summer. Easy to make, enjoy it as a dessert or as a special treat for breakfast. It can be prepared dairy free with excellent results.
Topping
1 cup sweet white sorghum flour
½ cup gluten-free oat flour or crushed
amaranth flakes
½ cup tapioca starch/flour
½ cup coconut flour
2 tablespoons packed brown sugar or equivalent sweetener of choice
3 tablespoons white sugar or sweetener of choice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or ¼ teaspoon pure vanilla extract
1 teaspoon baking powder
½ cup cold butter, margarine or dairy-free replacement
Filling
3 cups mixed fresh berries or 1 (15.5-ounce) package frozen mixed berries
2 tablespoons lemon juice
2 tablespoons white sugar or equivalent sweetener of choice
1 tablespoon arrowroot or cornstarch
4 tablespoons cold water
1 cup coconut milk (light)
1 teaspoon pure vanilla extract
1. Lightly oil a 9x9-inch baking dish. Preheat oven to 350 degrees F.
2. To make topping, combine first 9 ingredients and mix well. Cut cold butter into small pieces and blend into dry ingredients until mixture forms pea-size pieces. Set aside.
3. To make filling, toss berries with lemon and sugar in a medium bowl. Set aside.
4. Into a medium saucepan, measure water and arrowroot. Mix well. Add coconut milk and vanilla, mixing well. Bring to boil over medium heat, stirring constantly. Remove from heat but keep stirring.
5. Pour hot mixture over berries and toss lightly until berries are coated.
6. Measure 1 cup of topping and press into bottom of pan. Pour berry mixture into pan and sprinkle with remaining topping.
7. Place in preheated oven and bake 30 to 35 minutes or until topping turns golden brown.
8. Allow to cool before serving. If kept in refrigerator, reheat or bring to room temperature before serving.
Each serving contains 221 calories, 10g total fat, 6g saturated fat, 0g trans fat, 20mg cholesterol, 57mg sodium, 31g carbohydrate, 5g fiber, 3g protein.
TIP To keep delicate berries like raspberries and blackberries from losing their shape and getting soggy while baking, use frozen berries. Separate them from each other and toss with lemon and sugar in step 3.
Recipe by Madalene Rhyand, director of Living Without’s test kitchen.
Comments (6)
I agree, about the flours. Most GF recipes call for several different flours. I found I had to keep a whole bunch of varieties in stock using a lot of cupboard space. And, of course, the recipe always called for one I didn't have on hand. Now, I use my regular cookbook recipes and just sub buckwheat flour for the all purpose or whole wheat flour. I add one tsp Xanthan gum for each cup of flour called for in the recipe. Makes life a whole lot easier.
Posted by: D. Ewart | August 24, 2012 7:41 PM Report this comment
PS THANK YOU so much for including the fresh vs frozen fruit instructions!!! As some (many?) of us are now moving into the urban homesteading thing, (for financial survival or just a whole-hearted commitment to sustainability) whenever recipes (or perhaps sidebars to unclutter the recipe for those without an interest?) include any information at all about fresh vs frozen vs canned vs dehydrated know that there are some of us out here who WILL use it and be GRATEFUL for not having to pull out references every time to try to figure it out for ourselves.
Posted by: Chris S | August 24, 2012 2:24 PM Report this comment
This was a great cobbler recipe I substituted the flours for a flour blend so 2 cups of my gluten free blend. I also used lactose free dairy milk instead of coconut milk but will try it with it next time. I substituted potato starch for the corn starch. It did come out heavy on the topping so next time I'm going to use a bigger pan maybe 13x9 and double the berries. All in all the whole family loved it and was happy to put our ripe blackberries int the yard to use!!! Oh and I only used blueberries and blackberries as that was what I had on hand.
Posted by: Unknown | August 23, 2012 10:25 PM Report this comment
1. I don't understand why anyone would think coconut flour would have to be in the recipe. Not everyone can eat it (though I like it, have it, and don't have a problem with it).
2. If you can eat recipes that use milk, soy, egg, or dairy proteins to substitute for the gluten, there are a thousand recipes out there to avail yourself of!!! I know--I have a kitchen FULL of them, and can't use them, because I have to avoid the wheat AND egg AND milk AND soy. There are also entire lines of prepared gluten-free baked goods (that I can't eat) that you apparently could.
I AM GRATEFUL FOR THE EXTREMELY RARE RECIPES THAT I CAN ACTUALLY USE SINCE THEY ARE SO FEW AND FAR BETWEEN. THANK YOU SO MUCH FOR THIS ONE!!!
Posted by: Chris S | August 23, 2012 10:22 PM Report this comment
I don't see coconut flour in the recipe. Am I missing something? I agree about the egg and dairy. But I have found much better cobbler recipes than this. Try Rebecca Reilly's Gluten-Free Baking book.
Posted by: Bonnie M | August 23, 2012 7:30 PM Report this comment
Oh yes, I always have coconut flour in the pantry.....are you kidding? And the other flours also are not readily available. Can't you please come up with a cobbler that has more everyday non-gluten flours in it? PLEASE! And while I'm at it, not everyone who is non-gluten has to go non-egg and non-dairy. I am desperate for some easy baked goods where only gluten is the problem. Thank you!
Posted by: Carol T | August 23, 2012 6:22 PM Report this comment