Fresh Blueberry Cobbler

Just in time for blueberry season, this soft crispy cobbler is perfect served warm with a scoop of Rice Dream Rice Cream, or if you’d like, all on its own. Not too sweet, this loosely formed dessert can be baked in 9″ round dish or in individual ramekins. Serve with a spoon and enjoy. Makes 8 servings.

Ingredients:

(for filling)

1 quart package of fresh blueberries

1/2 cup of maple syrup

1/2 cup of Pamela’s Baking and Pancake Mix *contains xanthan gum

(for crust)

2 cups rice squares (or crisps) cereal *check labels to make sure the brand you are buying is free of corn syrup.

2 cups Amaranth O’s cereal

1 stick of melted butter

1 Tbsp cinnamon

2 Tbsp flax seed meal

Directions:

Pour both cereals into a gallon-sized ziploc bag and seal it. With a rolling pin, crush the contents into coarse crumbs. Add one stick of butter to contents of bag and knead with your hands. Pour most of contents into 9″ round glass pie dish and press down sides and bottom. Crust will be slightly loose. Be sure to save about 3/4 C of crumb crust to use as topping. Set aside.

In a large mixing bowl coat blueberries with maple syrup. When blueberries are evenly coated pour baking mix over the top, stirring to ensure even spreading. Pour filling onto pie crust and firmly pack down blueberries. Add remainder of topping. Place into a preheated oven at 375 degrees F for 30 minutes. Increase temperature to 400 degrees F and bake an additional 12-15 minutes to brown the crumb crust (be sure to keep an eye on your cobbler!). Cool for at least 1 hour to set the “pie” and serve.

Allergy note: While this dish does not contain gluten or corn, the Pamela’s baking mix does contain cultured buttermilk and almond meal, and is made with xanthan gum.

Substitutions: This recipe is very forgiving. If you do not have the above cereals then you can substitute with another favorite.
gluten-free, corn-free, and also follows the additive-free Feingold diet.

Ingredients:

7 links of Amy’s Andouille Chicken Sausage

5-6 large baking potatoes

1 8oz container of gluten-free, all natural chicken stock (Kitchen Basics)

1 small white onion

2 cloves of fresh garlic, peeled and minced

4 cups of water

fresh parsley to taste

salt to taste (about a teaspoon is good)

1 tablespoon of arrowroot starch

Recommended Reading: For more recipe ideas, visit the organized index page of all our dishes….

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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