Showing posts with label gluten-free cobbler. Show all posts
Showing posts with label gluten-free cobbler. Show all posts

Wednesday, November 2, 2016

Blueberry Cobbler with Cream Cheese from author @DarylWoodGerber


From Daryl aka Avery:

This recipe might look familiar. I shared a recipe similar to it earlier in the year.  This is slightly different. There's always a bit of fun and panic when tweaking a recipe, don't you think? Visions of chemistry experiments erupting! Boom!

But I wanted to see what would happen if I switched out the cheese.

Okay, possibly no explosions with such a mild change up. LOL

I use cream cheese in a lot of my gluten-free coffee cakes. It adds tremendous moisture and structure.

Previously I made this recipe using cheddar cheese. It was good. The cheddar flavor really came through.

But with cream cheese it is just that much better. Gentler in flavor. 

By the way, this cobbler is great for a book club. Cuts nicely into 4-6 pieces.  Yes, it might be a little messy because it's definitely not finger food. You need a plate and fork. And whipped cream.

What book would I read for this book club event? Hmm. I think a cozy mystery by any one of the fabulous authors on our blog, don't you?

Enjoy.


BLUEBERRY COBBLER WITH CREAM CHEESE
(Gluten-free version, serves 4-6)

Blueberry Filling Ingredients:

3 cups blueberries, rinsed
1 1/2 tablespoons sugar
1/2 tablespoon gluten-free flour (*I used sweet rice flour)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Cream Cheese Biscuit Topping Ingredients:

2/3 cup gluten-free flour (*I used sweet rice flour here, too)
1/2 teaspoon xanthan gum
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into pieces
4 heaping tablespoons cream cheese
8 tablespoons milk
1/2 teaspoon vanilla extract

*vanilla ice cream or whipped topping for serving

Preheat oven to 350 degrees F.

In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet.


In a pastry blender, whisk together the gluten-free flour, xanthan gum, sugar, baking powder and salt. Add in the butter and pulse until the mixture looks crumbly, like little peas.



Add in the cream cheese and pulse, then add milk and vanilla extract and mix until the dough has come together but is just combined. [IT WILL RESEMBLE COOKED OATMEAL].

Spoon the dough on top of the blueberries. It does NOT have to be uniform and smooth.



Bake for 28-30 minutes, until the topping is a warm brown. Serve warm with vanilla ice cream or whipped topping.





Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

*
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Plus check out my website.


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