Description
Gluten Free Blueberry Cobbler is bursting with gourmet summer flavor and is one bowl easy! The biscuit topping is so light and fluffy.
Ingredients
Blueberry filling:
- 6 cups (32oz) blueberries
- 1 tablespoon plus 1 teaspoon lemon juice
- 1/4 cup sugar
- 2 teaspoons lemon zest
- 2 tablespoons oat flour
Biscuit topping:
- 3 cups oat flour
- 1 cup sugar, plus more for topping
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 1/2 cup butter, cold, cut into 1/4 inch cubes
- 1/2 cup boiling water
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
Instructions
Preheat the oven to 375 degrees. Grab a 9x13 inch baking dish.
For the filling, add the blueberries, lemon zest and juice, sugar, and oat flour right into the baking dish. Mix well.
For the topping, whisk together the oat flour, sugar, baking powder and cinnamon. Add in the butter and use a pastry cutter or two forks to cut it into the flour mixture. Once it resembles course crumbs, stir in the boiling water, vanilla and almond extracts.
Dollop the topping over the blueberries, covering as evenly as possible. Sprinkle with an even layer of sugar, using about 1 1/2 tablespoons, and bake for 45-55 minutes until golden brown and bubbly.
Notes
Blueberries: fresh or frozen both work!
Leftovers: Leave any leftovers in the baking dish and cover with plastic wrap. Store in the fridge for up to 3 days, but the sooner you eat it the better it will taste. To reheat, remove the plastic wrap and place in a 350 degree oven for 10 minutes or until warmed through. Alternately, you can microwave for 1 minute or until warm.
Nutrition
- Serving Size: 1/10th recipe
- Calories: 345
- Sugar: 36g
- Sodium: 99mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg