This cobbler has just the right amount of sweet taste to offset the tart berry flavor. The crust, made with gluten free flour, is rich yet subtle. We made this with fresh orchard blackberries and topped each serving with vanilla ice cream.

Steps

• Preheat oven to 400 degrees. 

• Line a baking sheet with aluminum foil.

• In a large bowl:

• Mix gluten free flour, 1/2 cup sugar, baking powder, salt

• Cut in butter until the mixture resembles coarse crumbs.

• Stir in 1/4 cup of boiling water until mixture is evenly moist.

• In a separate bowl:

• Dissolve the cornstarch in cold water.

• Mix in remaining cup of sugar, lemon juice and blackberries.

• Transfer blackberry mixture to a pan and bring to a boil, stirring frequently.

• Pour blackberry mixture into a pie pan. Drop dough mixture over blackberry mixture by spoonfuls.

• Place pie pan on the foil lined baking sheet and bake at 400 degrees for 30 minutes, or until dough is light brown.

• Serve warm with a scoop of vanilla ice cream (if desired).