Gluten-Free Blueberry and Lavender Cobbler
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
- Preheat oven to 375 °F. Butter a 9-inch square pan.
- 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.
- Sift together flour, baking powder, cinnamon and salt.
- Cut butter into pieces and in a food processor pulse with flour mixture and remaining 6 tablespoons sugar until mixture resembles coarse meal.
- Add vanilla and half-and-half and pulse until a dough just forms. (This happens almost immediately.)
- Spoon dough in mounds over berry mixture. Cover the mixture as best as possible as the gluten-free flour doesn't spread as easily
- Bake in middle of oven until topping is golden and cooked through, about 40 to 45 minutes.
- 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
* Not looking for a gluten-free dessert? Substitute regular all-purpose flour 1:1 for the gluten-free flour
