As I said in an earlier post, this was my grandmother’s original recipe for Blackberry Cobbler.  We used to pick blackberries out behind my great grandmother’s house, all along the edge of the property and behind the garage.  It is a wonderful memory.  My grandma would make Blackberry Cobbler and Blackberry Dumplings.  Now, I have never attempted Blackberry Dumplings, gluten full or gluten free, but I’ve made many cobblers (gluten full) and now have made it GF.  


Three Berry Cobbler

Preheat oven to 325°

1 quart fresh or frozen berries.  (I used the frozen three berry blend from Sam’s Club, but I have successfully used many different fruits fresh and frozen in the past)
1 1/2 cups sugar
1 Tablespoon cornstarch

1 stick of butter

1 cup sugar (I used sucanat)
1 cup GF Flour with xanthan gum (I use this blend)
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 teaspoon vanilla
3/4 cup milk

Mix 1 1/2 cups of sugar and the cornstarch in a medium saucepan, add berries.  Bring to a boil, stirring occasionally, until slightly thickened.

Place the stick of butter in a 13X9 inch baking pan, put in heated oven until butter is melted.  Set a timer so you don’t forget and burn the butter.

Mix together sugar, flour baking powder and salt in a medium size mixing bowl.  In a separate bowl mix egg, vanilla and milk.  Mix well and add to dry ingredients, mix well, until smooth.  Pour this into the melted butter pan and top with berry mixture.

Bake in the oven for about 45-50 minutes.  You can check the cake with a toothpick, but don’t go too far down or you’ll get the berries and won’t be able to see if the cake part is done.

This is great alone, but oh so much better with vanilla ice cream or whipped cream.

For fresh whipped cream:
1 cup of whipping cream
3 Tablespoons of powdered sugar
I use an immersion blender to blend until desired consistency, I’m sure you could use a blender, magic bullet or even a hand mixer for this.


If you do eat gluten you can use regular flour at the same ratio.