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Ingredients

• For the filling:
• 4 pints blueberries, washed, dried and picked over to remove any steams
• 3/4 cup granulated sugar
• 1 tablespoon cornstarch
• 2 teaspoons ground cinnamon, optional (I found I preferred the cobbler without the cinnamon
• For the biscuits:
• Dry ingredients
• 1 cup tapioca starch
• 2/3 cup white rice flour
• 1/3 cup cornstarch
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Wet ingredients
• 6 tablespoons cold butter, cut into pieces
• 3/4 cup heavy cream plus 1 to 2 tablespoons, chilled
• 1. Preheat oven to 425F. Butter a 9-by-13-inch baking dish.
• 2. In a large bowl, toss together blueberries, granulated sugar and cornstarch. (Add ground cinnamon if using.) Stir until well combined.
• 3. Pour berry mixture into the prepared pan. Set aside.
• 4. In a large bowl, whisk together the dry ingredients for the biscuit topping.
• 5. Add the butter. Using your fingers or a pastry cutter, cut the butter into the dry ingredients until no large pieces of butter remain.
• 6. Add the 3/4 cup heavy cream. Stir with a wooden spoon until a dough forms. If the mixture is dry, add the additional tablespoon of heavy cream. Dough should form a dough ball.
• 9. Remove from the oven and place on a wire rack to cool.
• About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every other Tuesday with a new gluten-free recipe for you. Elizabeth is an alumna of the

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Serious Eats

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