Gluten-Free Blueberry and Lavender Cobbler
Author: Nicole
Ingredients
Filling
  • 5 cups blueberries (fresh or frozen – not thawed) - about 28 ounces
  • ¾ cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon finely chopped fresh lavender
  • 1 tablespoon cornstarch
Crust
  • 1-1/2 cups gluten-free flour (such as Cup4Cup)
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 9 tablespoons unsalted butter, cold
  • 6 tablespoons sugar
  • 1-1/2 teaspoons vanilla
  • ¾ cup half and half
  • For serving: vanilla ice cream or freshly whipped cream
Instructions
  1. Preheat oven to 375 °F. Butter a 9-inch square pan.
  2. In a large bowl toss together berries, ¾ cup sugar, lemon juice, zest, lavender and cornstarch until combined well and transfer to a baking dish or pan, spreading evenly.
  3. Sift together flour, baking powder, cinnamon and salt.
  4. Cut butter into pieces and in a food processor pulse with flour mixture and remaining 6 tablespoons sugar until mixture resembles coarse meal.
  5. Add vanilla and half-and-half and pulse until a dough just forms. (This happens almost immediately.)
  6. Spoon dough in mounds over berry mixture. Cover the mixture as best as possible as the gluten-free flour doesn't spread as easily
  7. Bake in middle of oven until topping is golden and cooked through, about 40 to 45 minutes.
  8. Serve immediately or at room temperature.
Notes
* I used Cup4Cup gluten-free flour ("original flour blend").
* Not looking for a gluten-free dessert? Substitute regular all-purpose flour 1:1 for the gluten-free flour
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-blueberry-and-lavender-cobbler/