Blueberry Cobbler

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You can mix and match fruits for different fillings.

  • 4Servings



  • 1/2 cup sugar
  • 3 Tbs. cornstarch
  • 1⁄8 tsp. salt
  • 6 cups (2 lbs.) blueberries, fresh or frozen and thawed
  • 1 tsp. melted margarine or coconut oil, optional


  • 1/2 cup white or brown rice flour
  • 1/2 cup sorghum or oat flour
  • 1/2 cup tapioca starch
  • 1/4 cup cornstarch or potato starch
  • 2
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1
  • 3 Tbs. turbinado sugar


Preheat oven to 375˚F.

To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.

To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.

Spread Filling in 2 1⁄2- to 3-quart baking dish. Scoop 1⁄4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 218
  • Carbohydrate Content: 44 g
  • Fat Content: 5 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 244 mg
  • Sugar Content: 22 g