Low FODMAP Blueberry Cobbler

Total time1 hr 10 min

Prep time15 min

Cook time45 min

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Ingredients

6 servings

For the filling

6 cups fresh or frozen blueberries
Wyman Wild Blueberry - 15 OZ Dole Blueberries Signature SELECT Blueberries Whole Unsweetened - 48 Oz Signature SELECT Blueberries Whole Unsweetened - 12 Oz Earthbound Farm Organic Blueberries
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½ cup granulated sugar
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground cinnamon

For the topping

1 ½ cups all-purpose flour
Chef's tip
Choose 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 small cubes
½ cup whole milk
1 tsp turbinado sugar or granulated sugar

For serving

vanilla ice cream or whipped cream, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish.
2
In a large mixing bowl, combine the blueberries, 1/2 cup granulated sugar, cornstarch, lemon juice, lemon zest, and cinnamon. Stir until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.

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