Blueberry Peach Cobbler - Gluten Free

Post date: Aug 10, 2010 5:13:32 PM

2 TBSP cornstarch

1.5 cups plus 1 TSP granulated sugar

2 TBSP pure vanilla

1 TSP almond extract

1.25 pounds blueberries (5 cups)

2 pounds peaches (6 medium - peeled, pitted, cut into 0.5 inches wedges)

3 cups flour (white rice flour)

1 TBSP baking powder

1 TSP salt

1 cup brown sugar

Preheat oven to 425 degrees Farenheit.

Butter a 13x9x2 glass or ceramic baking dish.

Wisk together cornstarch and 1.5 cups sugar in large bowl, then add blueberries and peaches and toss to combine well. Add vanilla and almond extracts and toss once again. Transfer to a bakking dish and bake until just bubbling, about 10-15 minutes. While fruit bakes, wisk together flour, baking powder, salt and brown sugar in another large bowl, then blend in butter with fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop dough onto hot fruit mixture in 12 mounds. Then sprinkle dough with remaining TSP on sugar. Bake cobbler until top is golden, about 25-35 minutes.