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EASY GLUTEN-FREE BLUEBERRY COBBLER

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Easy gluten-free Blueberry Cobbler is a warm and sweet dessert recipe that takes just a few minutes to prepare and will satisfy your dessert cravings. My gluten-free blueberry cobbler is sweet and topped with a buttery biscuit like topping.

Ingredients

Scale
  • 6 Cups Blueberries: (I prefer to use fresh blueberries but you can definitely use frozen. I like the taste of fresh blueberries that are ripe and delicious)
  • 1/2 Cup Sugar: (Granulated sugar is needed to help create a sauce as the blueberries bake)
  • Lemon Zest: (Lemon zest from 2 lemons. This helps boost the flavor)
  • Lemon Juice- 1 Freshly squeezed lemon)
  • 3 Tablespoons unsalted Butter: (A few tablespoons of butter melted at the bottom of the pan helps keep the blueberries form sticking. Butter always makes everything taste better, and helps enhance the flavor)
  • 2 Cups Gluten-Free Bisquick: For this recipe, I am using Bisquick gluten-free mix. Sometimes, we all just need something easy to put together.
  • 1/3 Cup Shortening
  • 2/3 Cups Milk- I ended up using more milk than this for the biscuit part. Keep adding a tablespoon more of milk until it is the right consistency.
  • 3 Tablespoons Cornstarch-make sure it’s a Gluten Free product
  • Milk for brushing bisquick batter
  • 1 Tablespoon coarse or granulated sugar for sprinkling
  • 1 Tablespoon Vanilla

Instructions

  • Heat oven to 375F.
  • Melt 3 Tablespoons of unsalted butter on the stove-top or microwave.
  • Using a casserole or pie dish, add the melted butter to the bottom of the baking dish or round pie pan. (I use a round pie pan)
  • Prepare the blueberries. For the blueberries- toss 3 tablespoons of cornstarch with sugar, lemon juice and lemon zest to a bowl and stir to combine. Set aside to macerate for a about 10 minutes.
  • Prepare the batter per the directions on the box. (I use the biscuits for directions).  I have found that the 2/3 cup of milk is not always enough.  Keep adding a tablespoon more until it is the right biscuit consistency.  You want it to stick together but still be slightly flakey.  
  • Add the blueberry mixture to the baking pan dish or pie dish.
  • Using an ice scream scoop that has been greased, add the bisquick mixture on the top of the blueberries. Top the blueberries with heaping spoonfuls of cobbler topping. Try to space them evenly.
  • Brush the mixture with a brush of milk and sprinkle coarse sugar before putting in the oven.
  • Bake until the topping is brown and the juices bubble around it about 40- 55 minutes.  Mine took 45 minutes to be fully done.
  • Allow cobbler to cool for 10-15 minutes. Serve with whipped cream or vanilla ice cream.
  • Blueberry Cobbler is best enjoyed warm, right after it’s baked. Store left overs covered in the fridge for 3-4 days.
  • To reheat, you can bake in the oven or reheat in the microwave. To reheat in the oven, remove it form the fridge and allow it to come to room temperature. Bake at 350 F until warmed through.
  • Do not over-mix the dough. If you over-mix, it will not be fluffy.

Notes

  • The cooking time can vary between 30-45 minutes.  Start checking at 30 minutes.

Keywords: Gluten-Free, Easy Gluten-Free Blueberry Cobbler, Summer, Desserts, Cobbler, Sweet

Find it online: https://glutenfreefromhome.com/easy-gluten-free-blueberry-cobbler/