If you've ever tried to incorporate cold butter into a dough recipe on a hot summer day, then you know how tricky it can be to get the texture right. And rubbing butter into a recipe that uses gluten-free flour? Let's just say it takes a light touch and a lot of patience to get the desired results. That's why we came up with a cobbler topping that does away with the butter-adding step altogether. In this recipe, the fat in a can of coconut milk stands in for the fat from butter, for a sweet summer treat that 's both what- and dairy-free.
- 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 Tbs. sugar, plus more for sprinkling, if desired
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing on top
- 3 Tbs. turbinado sugar
1. Preheat oven to 375˚F.
2. To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.
3. 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.
4. 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.
- 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