Blueberry Cobbler

An old-fashioned cobbler with sweetened fruit on the bottom and a crunchy, biscuity topping, this dessert can be served plain or with ice cream.

Serves: 6Hands-on: 15 minutesTotal: 3 hours 15 minutesDifficulty: Easy


Serves: 6

Ingredients

  • ¾ cup water
  • ⅔ cup plus 2 Tbsp. sugar, divided
  • 2 Tbsp. cornstarch
  • 3 cups fresh or frozen blueberries
  • ½ cup brown rice flour
  • ½ cup arrowroot starch
  • 1 tsp. baking powder
  • ¼ tsp. xanthan gum
  • ⅓ cup 2% milk
  • 1 Tbsp. melted butter
  • ½ tsp. cinnamon mixed with 2 tsp. sugar
  • 2 Tbsp. cold butter, cut into small pieces

Directions

  • Grease a 4–6-quart slow cooker.
  • In a small saucepan add water, ⅔ cup sugar, and cornstarch. Whisk together and cook over high heat, stirring constantly until boiling. Allow to boil for 1 minute. The mixture will turn translucent and thicken. Remove from heat and add blueberries. Pour blueberry filling into the greased slow cooker.
  • In a small bowl whisk together flour, arrowroot starch, baking powder, 2 tablespoons sugar, and xanthan gum. Make a well in the center of the dry ingredients and add milk and melted butter. Mix until you have a thick batter.
  • Drop batter by tablespoons on top of the blueberry filling and use a fork to spread evenly over the casserole.
  • Sprinkle cinnamon and sugar mixture over the top of the casserole. Dot with butter.
  • Cover and vent slow cooker lid with a chopstick or the end of a wooden spoon. Cook on high for 2½–3 hours or until fruit filling is bubbling on the sides of the topping and the biscuit topping is cooked through.