It's summer and the blueberries are out, and that means it's time to head to the kitchen for all manner of blueberry baked goods (and smoothies, and salads, and...). This recipe is terribly simple - a dessert that doesn't require rolling out a crust! The cobbler "crust" in this recipe is made of our quinoa and kañiwa flours and is a flavorful match for the deep flavors of blueberry and the brightness of lemon. Serve with ice cream for a perfect summer night's treat.
Gluten-free Blueberry Cobbler
Serves 85–6 cups ripe blueberries
2 teaspoons lemon juice
Zest of 1 lemon
1 cup plus 2 tablespoons sugar (raw sugar is best)
1/4 cup tapioca starch
½ teaspoon cinnamon
1 cup Zócalo Kañiwa Flour
1 cup Zócalo Quinoa Flour
1¼ teaspoon baking powder
½ teaspoon Matiz Flor de Sal
1 stick (4 ounces) chilled butter, cut in small pieces
¼ cup milk of choice
2 large eggs
Preheat oven to 375°. Put blueberries in a large baking dish (a casserole dish works well), then add lemon juice, lemon zest, ¾ cup of the sugar, ¼ cup tapioca starch, and ¼ teaspoon of the cinnamon and mix together. Bake for 30-40 minutes or until fruit is hot and bubbling.
Meanwhile, mix together remaining flours, ¼ cup sugar, baking powder, and salt in a bowl. Use a pastry cutter to work butter into flour mixture until it is the consistency of coarse meal.
Beat milk and eggs together in a small bowl, then add to flour mixture and stir with a fork until just mixed. Drop spoonfuls of the wet dough onto the top of the berries.
Mix together remaining 2 tablespoons sugar and ¼ teaspoon cinnamon in a small bowl and sprinkle over top of cobbler. Bake until golden, about 30-40 minutes.