Cobbler. It’s a summertime staple if I’ve ever seen one, and it just so happens to be pretty much in my prestigious Top 5 Favorite Dessert Recipes of All Time. That, in case y’all didn’t know, is pretty much what every dessert should aim for. It’s like the Oscars of dessertland. Obviously.
But while we’re on that subject, can anyone confirm that I’m NOT the only person in the world who hoards frozen blueberries in their freezer? You’d think that after becoming a self-made-grocery-list-freak-turned-meal-planning-mom I’d figure out at some point that I have like 85,000 bags of frozen blueberries to put in the smoothies that I plan to make and then never do.
I do the same thing with bobby pins and all of the awesome braid-y hairstyles that I find on Pinterest. As a side note about Pinterest, I recently discovered the “DIY/Crafts” section of that site and WHOA THERE I think there may be a looming glitter-explosion in our future. Or a large amount of rustic wooden signs. Or DIY Pottery Barn tables. Poor Nate…
Anyway, back to the blueberries. I had waaaaaaaaaay too many bags of them in my freezer and a pretty severe craving for cobbler. So I did what any self-respecting obsessive food blogger would do: I pulled ‘em out and whipped up a little cobbler goodness on the spot!
Now just to confirm here: I’m lucky enough to not have to be gluten-free. I would never choose to go gluten-free unless there was a medical necessity because let’s face it: bread is kind. The end.
BUT my sister has Celiac’s Disease and therefore cannot have gluten at all or else her stomach erupts or something, and after this past weekend of hanging out with her in California I was reminded about how hard it is for her to find things that she can eat and are delicious too. Enter this awesome cobbler topping that runs a veeeeeeerry close second to my favorite basic cobbler biscuit topping. I didn’t even miss the gluten – and that’s how you know it’s good!
GLUTEN-FREE BLUEBERRY COBBLER
- 16 oz fresh or frozen blueberries (I used frozen but I can imagine the fresh would be great too)
- 1/2 cup sugar, divided
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 1 cup slivered blanched almonds ground in a food processor OR 1 cup almond meal
- 4 Tbsp butter
- 1 whole egg
- pinch of salt
Preheat oven to 400. In a large bowl gently toss together the blueberries, 1/4 cup of sugar, cornstarch and lemon juice. Pour into a buttered 2-quart baking dish. In another bowl mix together the ground almonds/almond meal, butter, the other 1/4 cup of sugar, egg and salt until well combined. There’s really no simple way to spread the mixture on top of the blueberries, so I recommend just digging in with your fingers and spreading across the top as evenly as possible. Bake at 400 for 25-35 minutes until the fruit is bubbly and the top is golden brown. Let cool at least 10 minutes before eating. Serve hot or at room temperature with vanilla ice cream!
And so now the vicious cycle begins again; there are no more blueberries in my freezer, this I know. But in a few weeks you can probably put money on the fact that I’ll be digging them out by the bag!