Gluten Free Berry Cobbler

Who is ready for spring? I know I am. We still have lots of snow in my part of the country. So, I thought I would bring a nice warm yet spring like dessert to the table this evening. This triple berry cobbler is sure to please and is so good with a scoop of homemade vanilla ice cream!

Gluten Free Triple Berry Cobbler

Yields 8-10 servings

Berry Filling:

5 cups Frozen Berry Medley, thawed and drained (I used a mixture of Strawberries, Blueberries, & Raspberries)

1 cup Granulated Sugar

3 Tablespoons GF Flour Blend

Spread berries in a greased 10-inch deep dish pie plate or 2-quart baking dish. Mix sugar and flour in a seperate bowl with a whisk. Distribute mixture evenly over berries. Toss lightly and set aside.

Cobbler Topping:

1 cup + 5 Tablespoons GF Flour Blend

6 Tablespoons Granulated Sugar

1 1/2 Teaspoons Baking Powder

1/4 Teaspoon Salt

6 Tablespoons Unsalted Butter

1 Egg

1 Teaspoon Vanilla Extract 

Optional:

Pinch of Sugar

Pinch of Cinnamon

1/4 Teaspoon Nutmeg

Whisk together flour, sugar, powder, and salt in a mixing bowl. Cut in butter until mixture resembles course crumbs. In a seperate bowl, beat egg and then beat in the vanilla. Combine the wet mixture with the dry mixture with a fork. Then, need it lightly with your fingers to incorporate but not form mixture into a dough ball. Dough must be loose and crumbly. Sprinkle this evenly over the berry mixture in the baking dish. You may spread optional ingredients over top of the cobbler before baking.

Bake cobbler at 375 degrees on the lower rack of the oven for 40-45 minutes. Cover with tin foil during the last half of baking time to prevent crust from burning. It is done when the top is golden brown and the berries are thick and bubbly. Serve warm with ice cream or whipped topping. Store leftovers in fridge loosely covered.