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.
I’ve adapted that recipe to almost any fruit – apples, raspberries, strawberries and rhubarb and yes, blueberries. But now that I live a PCOS Diva lifestyle, this recipe just won’t work for me anymore because of the refined sugar and wheat flour.
Last week I went blueberry picking with my son and came home with 5 lbs. of blueberries and a determination develop a gluten-free, PCOS-friendly cobbler recipe. It 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 wanted it to be Paleo too, but wasn’t able to get the right texture without some gluten-free baking mix and a little cornstarch.
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 served the blueberry cobbler this afternoon on the porch with a dollop of coconut milk ice cream and some iced tea to wash it down. My Southern Boy gave it two thumbs up!
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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.