I started out my professional career as a Pastry Chef in Dallas so when I had to go wheat free there was NO way I was going to settle for some mediocre (at best) dessert! So over the past 15 years I have developed amazing recipes for everything from appetizers to desserts! I'm about to release my second cookbook and today I'm going to share one of my favorite end of summer GF desserts from my newest cookbook, that's also dairy and sugar free! OK, I know what you're thinking . . . but I promise that with your first bite you will be ecstatically shouting . . .
OMG! That's Gluten Free!
. . . please don't forget to shout about the dairy and sugar too!
GF Blackberry Cobbler
Blackberry Cobbler is one of the quintessential desserts of late summer! Sweet blackberries baked with a touch of lemon and a perfect cobbler top . . . this is perfection! When you consider that blackberries are loaded with fiber, antioxidants and even Omega 3 fatty acids, they are the perfect ending to any meal!
3 cups fresh or frozen and defrosted blackberries
1 1/2 teaspoons lemon juice
3/4 teaspoon lemon zest
1 teaspoon agave nectar
2 pinches stevia powder
3 teaspoons tapioca pearls
Cobbler Topping (half the recipe below)
1/2 teaspoon Lemon Sugar
Preheat oven to 375 degrees.
In a deep 6 inch baking dish toss berries, juice, zest, tapioca and sweeteners together until well combined.
Drop Cobbler topping on by spoonfuls, leaving a bit of space between each bit of dough to allow fruit to bubble up and topping to expand. Sprinkle with Lemon Sugar and bake approximately 30 minutes or until top is golden and filling is bubbly.
Remove from oven and cool slightly. Serve warm or cold.
GF Cobbler Topping
Cobbler topping is a lot like a sweet scone baked over fruit. Like scones, the topping has a nice crumbly texture, it’s slightly sweet, but neutral enough to let the fruit be the real star of the show! Cobblers are one of the easiest and most loved desserts, and a great way to make fruit into an elegant, yet homey dessert!
Yield – 1 1/2 cups
1/4 cup palm shortening
2 teaspoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 1/4 cups GF Mama’s Almond Blend Flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup buttermilk substitute
1 tablespoon agave nectar
In a medium bowl, whisk all dry ingredients together until fully incorporated. Using a pastry cutter, work the shortening in until the mixture looks like very small peas. Stir agave nectar into buttermilk substitute, add to dry ingredients, then mix with a fork, just until combined.
Drop by spoonfuls over prepared fruit and bake according to directions.