Gluten Free Blackberry Cobbler

1. Preheat the oven to 375 degrees F.

2. In a large bowl, combine the blackberries, 1/2 Cup sugar, lemon juice, and lemon zest. Here’s a little trick: hold the micro-plane zester upside down to catch all the zest, then empty into bowl.

3. Butter a 9 x 11 inch glass dish and pour in the blackberries.

4. Bake for 15-20 minutes, or until hot and bubbly.

5. While that is baking, mix together the almond milk and vinegar, set aside. This will be the buttermilk that you use in a moment.

6. Now let’s make the biscuit topping: In a large bowl, whisk together the almond flour, tapioca flour, baking powder, salt, xanthan gum, and 2 Tablespoons of sugar.

7. With a pastry cutter or fork, cut in the butter until it resembles small balls in the flour.

8. Right before the berries come out of the oven, add the eggs and buttermilk into the pastry dough. Combine well.

9. After you take the berries out of the oven, increase the temperature to 400 degrees F.

10. Tear off little pieces of the batter and drop onto the berries until it is fully covered.

11. Slightly flatten the biscuit topping.

10. Sprinkle with cinnamon and remaining 1 Tablespoon of sugar.

11. Bake for 17-23 minutes, or until the top is browned. Delicious!