Gluten Free Blackberry Cobbler

Preheat oven to 350 degrees F. Butter a 9″ by 13″ baking dish.

Rinse and pat dry the blackberries. Set aside.

In a large bowl, mix together the flours, xanthan gum, baking powder and salt. You really want to always whisk the flours well, so I set the timer and whisk for about 90 seconds. This is probably overkill, but I’m a little neurotic. Using a wooden or silicon spoon, mix in the sugar, butter and buttermilk until combined. Pour into the buttered baking dish.

Spread the blackberries over the top, very gently pressing them into the batter. If using, sprinkle with the sugar in the raw. I used the raw sugar for texture only, wanting a slight candy-crunch with the cobbler. Bake for 50 to 60 minutes, checking with a toothpick after 50 minutes. In my (very limited) experience, gluten free foods don’t tend to “brown” as easily as the gluten-full foods we’re used to, so checking the done-ness with a toothpick is important. The toothpick should come out clean.

Blackberries not in season where you are? Peaches, blueberries, rhubarb, or plums would be a great substitute here. You can always use flash frozen berries, those bags in the freezer section of the grocery are perfect. Just don’t defrost them.