Gluten Free Blackberry Cobbler
Yield: 6
Ingredients
- 6 C Fresh Blackberries
- 3/4 C Sugar, divided
- 2 Tbsp Cornstarch
- 1/2 C Coconut Milk
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Vanilla
- 1 C GF 1-to-1 Flour
- 3 tsp Baking Powder
- 1/4 tsp Salt
- 1/4 C Butter Flavored Coconut Oil
- 2 tsp Coarse Sugar
- 1/8 tsp Cinnamon
Instructions
- Preheat oven to 400 degrees.
- Add blackberries, 1/2 C sugar and cornstarch to a 9x9 baking dish. Stir well to cover the berries. Place into preheated oven and cook for 20 minutes until the berries begin to bubble.
- While the berries are cooking prepare the topping.
- Combine coconut milk and vinegar in a mixing cup and set aside. In a large bowl, combine flour, baking powder, remaining 1/4 C sugar and salt. Stir together. Add in the coconut oil and vanilla. Work together with a fork until it is small crumbles. Add in the sour milk and fold together with a spatula.
- Scoop generous dollops of the topping on to the cooked blackberries. Sprinkle the top with the coarse sugar and cinnamon.
- Bake an additional 20 minutes until top is golden brown.
- Makes 4-6 servings.
Calories
378.65Fat (grams)
14.91Sat. Fat (grams)
10.40Carbs (grams)
59.93Fiber (grams)
8.25Net carbs
51.68Sugar (grams)
33.58Protein (grams)
4.63Sodium (milligrams)
406.44Cholesterol (grams)
20.34