Eosinophilic Esophagitis Friendly Blackberry Cobbler
Total time1 hr 10 min
Prep time15 min
Cook time45 min
4.9(18)
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Learn more →Ingredients
6 servings
For the filling
- 6 cups fresh or frozen blackberries
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
For the topping
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 3 tbsp granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 tsp vanilla extract
- 1 tbsp turbinado sugar (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
- 2
In a large mixing bowl, toss the blackberries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the filling into the prepared baking dish and spread into an even layer.
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