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.

Recipe Information

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.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat7g
Saturated Fat4g
Cholesterol15mg
Sodium15mg
Total Carbohydrate59g
Dietary Fiber2g
Sugars36g
Protein2g