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
- 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
- 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.