Description
If a golden, bubbling gluten free cobbler with fresh blackberries and almond accents sounds like a tasty treat, try this recipe from Driscoll's. With our refined gluten free dessert options, all family and friends can enjoy a delicious blackberry dessert
- 3 Packages (6 ounces) Driscoll's Blackberries
- 1 Cup granulated sugar
- 1/2 Cup white rice flour or coconut flour
- 1 1/2 Cups almond four
- 2 1/4 Teaspoons baking powder
- 1/2 Tsp. salt
- 1 Cup Milk
- 1/4 Cup butter, melted
- 3/4 Cup milk
- 1/4 Cup chopped almonds
- Whipped cream or vanilla ice cream, optional
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PREHEAT oven to 375°F.
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PLACE blackberries into a medium bowl.
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ADD 1 cup granulated sugar.
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STIR to coat blackberries with sugar.
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SET ASIDE blackberry mixture for 20 minutes.
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PLACE 1 ½ cup almond flour into a medium bowl.
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ADD 1/2 cup white rice flour or coconut flour.
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ADD 2 ¼ teaspoons baking powder, 1 teaspoon xanthan gum, and 1/2 teaspoon salt.
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STIR to combine ingredients.
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FORM a well in center of flour mixture.
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ADD 3/4 cup milk and WHISK just until mixed.
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POUR IN 1/4 cup melted butter.
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WHISK again until thoroughly blended.
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POUR blackberry mixture into a 9-inch cake pan.
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POUR batter evenly over blackberries.
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SPRINKLE 1/4 cup chopped almonds over batter.
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BAKE for about 45 minutes or until golden brown and bubbling.
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ALLOW to cool 20 minutes to allow blackberry filling to set.
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SERVE warm.
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GARNISH with whipped cream or vanilla ice cream if desired.