From: Art of Gluten-Free Baking (http://artoflglutenfreebaking.com)
Ingredients
4 cups (500 g) fresh blackberries
1 cup (235 ml) honey
1 teaspoon lemon juice
1 cup (145 g) plus 2 tablespoons Jeanne’s Gluten-Free All Purpose Flour mix
¼ cup (25 g) granulated sugar
¼ cup (55 g) unsalted butter, melted and cooled a bit
1 extra-large egg, lightly beaten
2 teaspoons aluminum-free double-acting baking powder
½ teaspoon salt
¼ cup (60 ml) milk
extra melted butter for pan
Preheat oven to 375 degrees F/190 degrees C/Gas Mark 5. Grease a 9 inch/23 cm pie pan (deep dish if you have it) or 9 x 9 in/23 x 23 cm baking pan with the extra melted butter.
In a large bowl, mix together the berries, honey, lemon juice, and 2 tablespoons of flour. Dump into prepared pan.
In a small bowl, mix together 1 cup flour, baking powder, and salt.
In a medium bowl, whisk together butter, egg, and granulated sugar until well combined. Add the flour mixture and mix with a spoon until combined.
With a large spoon, drop blobs of the batter on top of the berry mixture in the pan. You can either leave them as separate blobs, or spread the mixture so it covers most of the berries. Leave a border of about 1 inch around the perimeter.
Bake at 375 degrees F until the batter is puffed up and brown, about 30 minutes.
Serve hot or warm. We often add a dollop of unsweetened whipped cream on the side.
Store, covered, in the refrigerator for up to 3 days.
Note: If you use a different gluten-free flour mix, alter the amount of or eliminate the xanthan gum, use dairy-free or egg-free substitutes, or change any other ingredients in this recipe, your results may not match my results.