We recently spent a lovely afternoon with Karen Morgan of Blackbird Bakery in order to find the perfect Fourth of July dessert for you to make. Okay so maybe we were there to do a little taste testing ourselves as well. Gotta make sure it tastes good, right?! So what should you be cooking up for your Fourth festivities? Red, White and BLUEberry Cobbler, of course! (#sorrynotsorry for the cheesy pun)
Here’s the thing about Karen. She’s an amazing chef so she knows good food. But when she was diagnosed with Celiac Disease in 2002 there were hardly any gluten-free cookbooks or grocery store options that tasted good. Her mission (which she has absolutely achieved) is to create gluten-free recipes that are healthier and more delicious than their gluten counterparts.
Karen understands that in the world of gluten-free, there’s really no such thing as all-purpose flour that can do the job for all the different consistencies you need in baking and cooking. That’s why she recently developed her own line of flour blends.
We used the biscuit blend for our blueberry cobbler. See the look on Liz’s face? That’s how good this cobbler is. And it’s super easy to make, too. Read on for the recipe.
For the Filling:
- 1⁄4 cup cornstarch (preferably non-gmo)
- 1 cup granulated sugar
- 1⁄2 teaspoon ground cinnamon (Karen recommends Vietnamese cinnamon)
- juice of 1 lemon, strained
- 36 oz. fresh blueberries
- butter for the pan
- First, prepare the filling. In a heavy bottomed saucepan, melt the butter.
- In a large mixing bowl, stir the cornstarch, cinnamon, and sugar with a fork until there are no lumps and the cornstarch appears to be evenly incorporated.
- Toss half of the blueberries in the sugar mixture.
- When the butter foams, add the sugar and coated blueberries.
- Pour the lemon juice over the mixture, and heat on medium.
- Using a large wooden spoon, softly stir the sugar mixture, being sure to lift and fold the mixture rather than mashing the berries against the side of the pan. Heat until the blueberries begin to bubble and thicken, about 5 minutes.
- Add the other half of the blueberries, carefully stir them in and then extinguish the flame. Set the pan aside.
- Butter an 8” square baking pan and set atop a cookie sheet. Pour your prepared filling into your pan and keep on top of the stove.
For the topping:
- 8 tablespoons unsalted butter
- 1 1/3 cups Blackbird Bakery Biscuit Blend
- 2 tablespoons corn flour
- 1 teaspoon guar gum
- 2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 2/3 cup buttermilk + more for brushing
- sanding sugar for sprinkling, about 2 tablespoons
- Preheat oven to 425°F and gather your ingredients.
- Cut the butter into small pieces.
- Sift all of your dry ingredients together in a bowl and then sprinkle the diced butter over the flours.
- Using a pastry cutter, cut the butter into the dry ingredients until it resembles petite fresh water pearls.
- Pour the buttermilk over the mix right before you are ready to put use it (avoids toughness) and stir with a wooden spoon until there are no more dry ingredients. The batter should be thick enough to hang from the spoon.
- Using an ice cream scoop, spoon the dough on top of the blueberries until all of your dough is used up.
- Brush the top of the dough with buttermilk and then sprinkle with sanding sugar.
- Bake for 30 minutes at 425°F.
- Allow your cobbler to cool for at least 30 minutes before serving as the blueberries are molten.
- Serve with a generous scoop of your favorite vanilla ice cream.
Like what you taste? Check out Karen’s cookbook that has recipes for over 75 desserts and pastries!