Blackberry-Almond Cobbler

• Filling:
• 4 cups fresh blackberries
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• Cooking spray
• Topping:
• 2.3 ounces brown rice flour (about 1/2 cup)
• 1.8 ounces almond meal flour (about 1/2 cup)
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg, lightly beaten
• 4 tablespoons butter, melted and cooled
• 2 cups vanilla light ice cream

1. Preheat oven to 375u0b0.
2. To prepare filling, combine first 4 ingredients in a large bowl, tossing to coat. Pour mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray.
3. To prepare topping, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 1/4 cup sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add egg, stirring to combine. Add butter, stirring just until moist.
4. Drop batter by teaspoonfuls onto blackberry mixture. Bake at 375u0b0 for 30 minutes or until topping is lightly browned. Cool 10 minutes. Serve with ice cream.

filling, fresh blackberries, sugar, cornstarch, lemon juice, cooking spray, topping, brown rice, flour, sugar, baking powder, salt, egg, butter, vanilla light ice cream

Taken from www.myrecipes.com/recipe/blackberry-almond-cobbler (may not work)