Wild Blueberry Cobbler (Gluten Free)
I got a giant bag of frozen wild blueberries and just had to try making a cobbler with it. Holy yum! I was out of my tapioca flour so I “cobbled” together the dough from the flours I had. This one is very forgiving. It originally called for wheat flour but works well with all manner of alternative flours. I decided to put the lemon zest right in the dough and it was lovely. I’ll definitely be making this again. It was so good, I forgot to get a picture of the finished product before we ate it. Guess you’ll just have to try it to see.
Ingredients
Dough
- ¼ cup each coconut, almond, and oat flour
- 1 ½ tablespoons cornstarch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 hardboiled egg yolk
- 1/16 teaspoon sea salt
- 3 tablespoons very cold unsalted butter
- 1/3 cup heavy cream
- Zest of one lemon
Filling
- 1 ½ pounds wild blueberries, fresh or thoroughly defrosted
- 6 tablespoons maple syrup
- ½ teaspoon vanilla
- 1 ½ tablespoons cornstarch
Directions
- In the base of a food processor or in a mixing bowl, combine the flours, cornstarch, sugar, and baking powder. Pulse to combine.
- Add the egg yolk and salt. Pulse a few times to distribute.
- Add the lemon zest. (If you haven’t got one, a microplane grater for zesting is a fantastic tool to add to your kitchen. It makes it so fine that it blends in perfectly. Otherwise, you’ll want to chop it up fine before adding.)
- Chop the unsalted butter up into ½ inch cubes and drop in then pulse until well combined.
- Pour the cream in. (Here’s where the magic happens.) Now run the food processor until it turns into a ball of dough. It doesn’t take too long.
- Use a cookie scoop or spoon to place balls of dough on a paper lined half cookie sheet. Flatten a bit and chill for at least half an hour.
- Start preheating the oven to 350 degrees.
- Combine the room temp blueberries with the maple syrup, vanilla, and cornstarch.
- Grease, butter, or cooking spray a 9 by 9 baking dish with high sides and pour the blueberry filling into it.
- After the dough is chilled, place on the filling.
- If you’d like, brush the biscuit tops with a little more cream and sprinkle with sugar.
- Bake at 350 for 45 minutes.
- Allow to cool and enjoy! Good warm or cold.
Melora Johnson's Muse 
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