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
- 3⁄4 cup water
- 2⁄3 cup plus 2 Tbsp. sugar, divided
- 2 Tbsp. cornstarch
- 3 cups fresh or frozen blueberries
- 1⁄2 cup brown rice flour
- 1⁄2 cup arrowroot starch
- 1 tsp. baking powder
- 1⁄4 tsp. xanthan gum
- 1⁄3 cup 2% milk
- 1 Tbsp. melted butter
- 1⁄2 tsp. cinnamon mixed with 2 tsp. sugar
- 2 Tbsp. cold butter, cut into small pieces
- Grease a 4- to 6-quart slow cooker.
- In a small saucepan add water, 2⁄3 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 2 1⁄2 to 3 hours or until fruit filling is bubbling on the sides of the topping and the biscuit topping is cooked through.