Gluten-Free Summer Blackberry Cobbler #Recipe by @LibbyKlein

  Libby Klein My favorite dessert is fruit. Not righteous fruit that your nutritionist would get excited about. But lightly sugared fruit baked in a crust or topped with a crumble. Then add some ice cream on top and you've got a winner. I'll eat a plain peach or some berries at lunch time but that isn't dessert.

Blackberry cobbler is a summer favorite. Probably because I remember my mother making one on top of the stop when I was a kid. Hers was kind of chicken n dumplings style, while mine is more traditional - until I do something crazy with it! You'll have to come back and see how I turn cobbler and ice cream on its head. 

Make sure your berries are very ripe. Nobody likes sour cobbler. Let me know in the comments what your favorite summer fruit dessert is.

Summer Blackberry Cobbler

serves 8

Ingredients

½ cup coconut sugar (or granulated sugar)
2 tablespoons cornstarch
6 cups fresh blackberries
¼ cup unsalted butter, melted (or refined coconut oil for dairy free)
2 1/2 cups gluten-free flour (or all purpose)
1 1/2 cups coconut sugar (or granulated sugar)
1 tablespoon baking powder
1 teaspoon salt
2 cups milk (or dairy free alternative)
1/4 cup unsalted butter, melted (or refined coconut oil for dairy free)
1 tablespoon vanilla extract

 

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Place blackberries into a mixing bowl and drizzle with melted butter. Sprinkle cornstarch and sugar over top, then toss until evenly coated. Add to the baking dish.

In another mixing bowl: Whisk flour, sugar, baking powder, and salt together. Stir in milk, melted butter, and vanilla until combined but still slightly lumpy like pancake batter. Pour over the berries in the baking dish.

Bake in the preheated oven until berries are tender and the crust is golden brown, 55 to 60 minutes.

    Serve with vanilla ice cream – or ­– come back at the end of the month and see what I do with     the cobbler next!

Gluten-free baker Poppy McAllister and her aunt Ginny are looking forward to a quiet, homey Christmas at their B&B in Cape May, but unfortunately, death isn’t taking a holiday this year . . .

Ever since Thanksgiving, Poppy and her pals have been left with an unsolved mystery of the romantic kind. But at least this mystery isn’t the kind that involves murder. That all changes when the body of a fish supplier is discovered in the kitchen of her ex’s restaurant—and he’s frozen, not fresh.

For once, it’s not Poppy who tripped over the corpse, yet she can’t escape being drawn in since the victim has a note taped to him reading Get Poppy. Figures—an engagement ring isn't labeled, but the dead guy is addressed to her. Now, while Aunt Ginny plans a tree-trimming party and pressures Poppy to decode a mysterious old diary, the amateur sleuth is asked to “unofficially” go undercover at the restaurant to help the police. Until then, the only crime Poppy had been dealing with was Figaro’s repeated thefts of bird ornaments from the tree; now it looks like it’s going to be a murder-y Christmas after all.

 

Libby Klein grew up in Cape May, NJ where she attended high school in the '80s. Her

classes revolved mostly around the Culinary sciences and Drama, with one brilliant semester in Poly-Sci that may have been an accident. She loves to drink coffee, bake gluten-free goodies, collect fluffy cats, and translate sarcasm for people who are too serious. She writes from her Northern Virginia office where she serves a very naughty black smoke Persian named Sir Figaro Newton. You can keep up with her shenanigans by signing up for her Mischief and Mayhem Newsletter on her website. www.LibbyKleinBooks.com/Newsletter/