Gluten-Free Blubarb Cobbler

I bought some AMAZING blueberries the other day at the grocery store. I’m not sure I’ve ever seen such huge blueberries before, but they were fantastic. While eating them by the handful, I asked you guys on Facebook what you would like to see made with blueberries. There were many fantastic suggestions, like muffins, pie, ice cream, pound cake and cheesecake, but I decided to take the suggestion of cobbler, and kick it up a bit.

This gluten-free Blubarb Cobbler (a combination of blueberry & rhubarb) is inspired by my friend Cindy’s Blueberry Rhubarb jam that she posted a few weeks ago. I mean, how could you go wrong when mixing juicy, plump blueberries, with tart, zingy rhubarb? Perfect!

I must warn you, I wanted a LOT of fruit in my cobbler. If you really wanted, you could cut the fruit mixture ingredients in half and bake it in a 9″ square pan. I, however, went mega, and baked mine in a round casserole dish. I found that by upping the fruit, it gave a better fruit to topping ratio. It’s all about the ratios (and the fact that I love cooked, sweetened fruit). 😉

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Gluten-Free Blubarb Cobbler

This gluten-free cobbler marries the beautiful flavours of blueberry and rhubarb. Topped with some vanilla ice cream, it is the perfect summertime treat.

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Ingredients

• 1 1/4 cup granulated sugar (can cut back to 1 cup if you don't want it too sweet)
• 1/4 cup cornstarch
• 4 cups blueberries
• 1 1/2 cups rhubarb, cut into 1/2" pieces
• 1 teaspoon vanilla extract
• zest and juice of 1 lemon
• 1 1/2 cups All-Purpose Gluten-Free Flour (see NOTE)
• 1/2 teaspoon xanthan gum
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 6 tablespoons granulated sugar
• 6 tablespoons butter
• 1 cup buttermilk
• 2 teaspoons granulated sugar
• 1/8 teaspoon ground cinnamon

Instructions

Preheat oven to 375 degrees F.

In a deep sided dish (I used a round casserole dish), stir together 1 1/4 cup sugar and 4 Tbsp cornstarch. Add the blueberries, rhubarb, vanilla and lemon zest and juice. Stir until well combined. Spread evenly in the dish.

In a large bowl, combine the gluten-free flour, xanthan gum, baking powder, baking soda and 6 Tbsp sugar.

Using a pastry blender, or two knives, cut the butter into the flour mixture until the butter bits are about the size of a pea.

Pour in the buttermilk, and stir only until combined (do not over-stir).

Scoop dough mixture over the fruit mixture, leaving small openings in the dough if possible.

Bake in preheated oven for 40-45 minutes, or until a toothpick inserted into the top, when withdrawn, does not have dough stuck to it (but fruit juices is OK).

Allow to sit cool a bit before serving. Serve warm with a scoop of vanilla ice cream, if desired.

Store any leftovers in the fridge. Reheats beautifully in the microwave.

Notes

Flour Blend: The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
TIP: If you are not sure if your baking dish is big enough, place a cookie sheet, lined with aluminum foil or parchment paper, under your casserole dish. This way, if the juices from the fruit do bubble up too high and boil over, it will not be burning onto the bottom of your oven. Simply remove the foil or paper, and all of your clean up is done.

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What is your favorite summer fruit combination?

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