I am a New Englander who moved down to Atlanta after college seeking adventure and a job. I found both, and eventually a husband as well. My husband is a southern boy, with a mom who can cook. It was my mother-in-law who first introduced me to cobbler. There is nothing quite like Georgia peaches cooked in a delectable, but simple crust of white flour, white sugar, buttermilk, butter, and vanilla. But there’s also nothing like how lousy I feel after I eat it. All the sugar and gluten throws my body out of whack.
Cobbler is an indulgence I look forward to every summer, but now I have adapted that recipe to almost any fruit (apples, raspberries, strawberries, rhubarb and blueberries) and the PCOS Diva lifestyle, so my family can enjoy the sweet tradition without the blahs that come with the original recipe.
Developing a gluten-free, PCOS-friendly cobbler recipe wasn’t as easy as I thought. It actually took me three attempts. But as they say, third time is a charm, and my husband and kids didn’t mind being my guinea pigs.
I added some nutmeg to the blueberries because I love a hint of nutmeg flavor with baked fruit. You could easily substitute cinnamon as well. If you like a thicker sauce (I prefer mine thin), add more cornstarch. I serve the blueberry cobbler with a dollop of coconut milk ice cream and some iced tea to wash it down. My southern boy gave it two thumbs up!
For more PCOS friendly and gluten-free dessert recipes download my Seasonal Meal Plans
PCOS Diva BLUEBERRY COBBLER
1 quart fresh blueberries
2 tablespoons maple syrup
1/4 tsp. nutmeg
squeeze of lemon juice
1 tablespoon cornstarch
1/2 cup gluten-free baking mix (I used Trader Joes)
1/4 cup coconut flour
1/4 cup almond flour
1/4 tsp. xantham gum
1/4 tsp. baking soda
1 tsp. baking powder
1/4 cup coconut sugar
1/2 stick of cold organic butter
1 tsp. vanilla extract
1/3 cup vanilla coconut milk
Preheat oven to 350. Mix blueberries, maple syrup, nutmeg, lemon juice and cornstarch and pour into a quart size baking dish. In another bowl combine flours through sugar and mix well. Cut butter into small pieces and work into flour with a fork until it resembles a coarse meal. Add vanilla and coconut milk to form a dough. Spread dough over over blueberries and then bake for about 35-40 minutes or until crust is golden and blueberries are bubbling. Serve warm topped with vanilla coconut milk ice cream.