Summertime means tons of berries and the classic fruit cobbler. Remember the taste of that first juicy spoonful of just-sweet-enough fruit topped with a flaky, golden biscuit? This gluten-free version is exactly that — and it’s a cinch to make.
Plus, this recipe is super-flexible, which means you can throw in about 7 cups of fruit you already have on hand. Go ahead and swap in coconut or maple sugar, or leave sugar out altogether in the fruit mixture. I’ve added coconut oil for a healthy spin, but you can use your favorite healthy oil or even melted butter!
Cherry-Berry Biscuit Cobbler
Prep: 20 minutes
Bake: 35 minutes
1 cup plus 2 tablespoons Gluten-Free Flour Blend (below)
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
2 teaspoons baking powder
1/2 cup coconut milk stirred together with 1 teaspoon apple cider vinegar
1/4 cup unflavored coconut oil, liquefied
1 1/2 pounds (about 6 cups) mixed berries, such as blueberries, raspberries, blackberries and strawberries (quartered)
1 cup cherries, pitted
Preheat the oven to 400 degrees F and grease a 9-inch pie plate. In a medium bowl, whisk together 1 cup flour, 1/4 cup sugar and the baking powder. Mix in the coconut milk mixture and coconut oil until just combined.
In another medium bowl, toss together the berries, cherries, remaining 2 tablespoons flour and 2 tablespoons sugar.
Spoon the fruit into the prepared dish and dollop the dough over the fruit in 8 spoonfuls; sprinkle with sugar. Bake until the juices are bubbling and the biscuits are golden, about 35 minutes. Let cool for about 10 minutes before serving.
For the gluten-free flour blend:
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
Make the flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Per serving: Calories 220; Fat 8 g; Sodium 126 mg; Carbohydrate 37 g; Sugars 19 g; Protein 3 g