5 from 3 votes

Gluten Free Blueberry Cobbler with Oat Biscuits

Rich & tender oat biscuits with crispy, craggy tops. Gooey blueberries kissed with lemon and lavender. Scoops of melty vanilla ice cream. Meet your dream summer dessert that's easy enough for weeknight baking, but special enough for guests.
Prep: 30 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Servings: 6 servings
Author: The Bojon Gourmet

Ingredients

Filling

  • 1/4 cup (55 g) organic granulated cane sugar
  • 1 ½ teaspoons culinary dried lavender buds OR 1 teaspoon vanilla paste or extract
  • 2 pint baskets fresh blueberries (4 cups, 600 g)
  • 2 ½ tablespoons (18 g) cornstarch
  • Finely grated zest and juice from ½ of a medium lemon
  • Big pinch fine sea salt

Biscuits

  • 1/3 cup (40 g) GF oat flour
  • 1/3 cup (55 g) sweet white rice flour
  • 1/4 cup (32 g) millet flour
  • 1/3 cup (36 g) old fashioned rolled oats, plus more for sprinkling
  • 2 tablespoons (27 g) organic granulated sugar, plus 1 teaspoon for sprinkling
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 4 tablespoons (56 g) cold, unsalted butter, in 1⁄4" dice
  • ¼ cup plain, whole-milk Greek yogurt
  • ¼ cup heavy cream, plus 1 tablespoon for brushing the biscuits
  • vanilla ice cream, for serving

Instructions

  • Position a rack in the center of the oven and preheat to 400ºF.
  • If using the lavender, combine with half of the sugar in a clean spice or coffee grinder and grind finely.
  • Combine the berries in a large bowl with the lavender sugar (or vanilla, if using), remaining sugar, cornstarch, lemon zest and juice, and salt. Toss to combine.
  • Scrape the fruit and juices into an 8 or 9-inch round baking dish or the equivalent (I used a 7x10-inch oval with 2-inch high sides). Place the dish on a rimmed baking sheet to catch any drips.
  • In a large bowl, combine the oat, sweet rice, and millet flours with the oats, 2 tablespoons sugar, baking powder and salt.
  • Add the cold butter and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until cold, 10 – 20 minutes.
  • Combine the yogurt and cream in a small saucepan. Place over medium heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate).
  • Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened, and no floury bits remain; do not overstir.
  • Use a tablespoon to drop the batter onto the fruit, creating 6-8 rough mounds. Immediately dab and brush the tops with the remaining cream and sprinkle with oats and sugar.
  • Bake the cobbler until the biscuits are golden on top and the fruit is bubbling thickly, 30 – 35 minutes. Let the cobbler cool for at least 20 minutes to allow the fruit to thicken slightly and the biscuits to finish baking from residual heat.
  • Scoop into bowls and serve warm, topped with vanilla ice cream.
  • The cobbler is best within a few hours of baking, but leftovers can be refrigerated airtight for up to 3 days. Reheat before serving.

Notes

Nutritional values are based on one of six servings.

Nutrition

Calories: 353kcal | Carbohydrates: 58g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 114mg | Potassium: 279mg | Fiber: 5g | Sugar: 29g | Vitamin A: 465IU | Vitamin C: 20mg | Calcium: 65mg | Iron: 1.2mg
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