Blackberry Cobbler

• 6 cups fresh blackberries
• 1 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons freshly squeezed lime juice
• 1 cup Basic Gluten-Free Flour Mix (page 19)
• 1/4 teaspoon xanthan gum
• 1 1/2 teaspoons double-acting baking powder
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup dairy-free, soy-free vegetable shortening, chilled and cut into 1/2-inch dice
• 1/2 cup vanilla vegan yogurt
• 1 tablespoon dairy-free, soy-free vegetable shortening, for dotting top
• 1 tablespoon granulated sugar, for sprinkling

1. To make the filling, combine the blackberries, sugar, cornstarch, and lime juice.
2. Toss gently and let rest for about 15 minutes.
3. Preheat the oven to 375F.
4. Grease an 11 by 7-inch or 8 by 8-inch baking dish.
5. To make the biscuit dough, whisk together the flour mix, xanthan gum, baking powder, sugar, and salt.
6. Add the chilled shortening.
7. Use a pastry blender or two knives to cut it into a coarse meal.
8. Add the vegan yogurt and stir, being sure to incorporate any crumbs at the bottom of the bowl.
9. Pour the blackberries into the baking dish.
10. Dot the top of the berries with the shortening.
11. Use a tablespoon to scoop out the dough onto the fruit.
12. You can also use your fingers to just break it up.
13. Sprinkle with the sugar.
14. Bake for 45 minutes, or until the fruit is bubbling up and the top is golden brown.
15. Let rest for about 30 minutes before serving.

fresh blackberries, sugar, cornstarch, freshly squeezed lime juice, flour, xanthan gum, doubleacting baking powder, sugar, salt, vegetable shortening, vanilla vegan yogurt, vegetable shortening, sugar

Taken from www.epicurious.com/recipes/food/views/blackberry-cobbler-379093 (may not work)