Gluten-Free Tuesday: Blueberry Cobbler Recipe

• 4 pints blueberries, washed, dried and picked over to remove any steams
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon
• 1 cup tapioca starch
• 2/3 cup white rice flour
• 1/3 cup cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into pieces
• 3/4 cup heavy cream plus 1 to 2 tablespoons, chilled

1. Preheat oven to 425u0b0F. Butter a 9-by-13-inch baking dish.
2. In a large bowl, toss together blueberries, granulated sugar and cornstarch. (Add ground cinnamon if using.) Stir until well combined.
3. Pour berry mixture into the prepared pan. Set aside.
4. In a large bowl, whisk together the dry ingredients for the biscuit topping.
5. Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.
6. Add the 3/4 cup heavy cream. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of heavy cream. Dough should form a dough ball.
7. Pinch the dough into balls. Place on top of berries, leaving a little space between the biscuits. (This recipe makes a generous amount of biscuit topping. There won't be too much room between the biscuit pieces.)
8. Bake for 35 minutes or until the biscuit topping is golden brown and the filling is boiling. (Thanks to the cornstarch, the filling won't thicken until it boils.)
9. Remove from the oven and place on a wire rack to cool.

blueberries, sugar, cornstarch, ground cinnamon, tapioca starch, white rice flour, cornstarch, granulated sugar, baking powder, salt, cold butter, heavy cream

Taken from www.seriouseats.com/recipes/2010/07/gluten-free-blueberry-cobbler-recipe.html (may not work)