Blueberries

Gluten Free Blueberry Cobbler

The blueberry season is officially over here in North Carolina. I managed to squirrel away a few bags of berries in the freezer, but this cobbler used up the last four cups of fresh blueberries that I was able to secure. This last flat of berries were fine but they weren’t the spectacularly sweet berries that my kids and I have been enjoying all summer. In fact, I have had these four cups of berries sitting in my fridge for quite a few days and I knew that no one was banging down the doors to gobble them up anytime soon – especially now that we are in the midst of delectable peach season. What better use of so-so berries than a cobbler?! 6 ingredients. So simple.

Blueberries
Blueberries

Ingredients: I tossed my quart of berries in a couple of tablespoons of demerara sugar and let them sit for a bit while I got dinner ready. I stole a berry here and there but the taste was not rapidly improved even coated in sugar. I was worried. I decided to throw the blueberries into a saucepan, add a few tablespoons of molasses and let it all heat up a bit. This seemed to do the trick. The berries were taking on a lovely flavor as I gently tossed them around in a pan making a bit of a berry sauce.  There was hope!

6 tablespoons butter
4 cups of blueberries
3 tablespoons sugar + 1/2 cup sugar
3 tablespoons molasses
1 1/2 cups gluten free Bisquick
3/4 cup half and half (or you could use milk)

Directions: 

1. Melt the butter in the bottom of an 8 x 8 pan for one or two minutes while the oven is heating to 350 degrees.

2. Combine blueberries, sugar, and molasses in a saucepan over medium low heat. Stir constantly but gently until a sauce starts to form. Remove from heat. Pour the berries over the melted butter.

3. In a separate bowl, combine the bisquick, 1/2 cup of sugar, and half and half. It will be lumpy and hard to stir. Make sure that all the ingredients are well incorporated.

4. Drop the lumpy batter evenly over the blueberries. You might want to help the batter out by spreading it a bit with a spoon to make sure that most of berries are covered. When I cooked it, it didn’t move much from exactly where I dropped the batter so don’t expect it to cover any holes that you might leave!

5. Cook for about 30 to 35 minutes until the top is a nice golden brown and you can see the blueberries bubbling up the sides. Serve warm with vanilla ice cream! Enjoy!

Notes about the ingredients… 

Demerara sugar. Why demerara sugar? Well, I love buying ingredients from the bulk bins at my local Earth Fare store – just because. This week we needed some sugar (mainly for my iced coffee addiction) and I saw the beautiful bin full of demerara sugar and I couldn’t resist. It was just so pretty! Demerara sugar is less refined than regular sugar and is a little bit coarser with a lovely golden color. You could almost taste the grains of sugar in the biscuit part of the cobbler when it was done cooking. By all means use your regular sugar.

I used Gluten Free Bisquik and this came out really delicious – delicious as in you couldn’t tell that it was gluten-free at all according to my brutally honest husband. I imagine, but I haven’t tested it myself, that if you were to use regular Bisquick you would achieve the same yumminess.

Half and half … this recipe is not scoring any points in the low calorie column – thanks in part due to my use of the half and half. I had way more half and half on hand than I did milk and, not wanting to hit the supermarket on a school night, I opted to use the half and half and leave the milk for the kiddos. Use whatever you have!

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2 thoughts on “Gluten Free Blueberry Cobbler”

  1. Yolanda Spicer

    Thank you for sharing. This sounds easier than others. Have you tried adding buttermilk instead of milk? I just wonder

    1. Erin Brighton

      Yes! I do like to add buttermilk sometimes and the taste is excellent! I just don’t always have buttermilk on hand. Thanks for your comment – this recipe really is not too hard at all.

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