This cobbler is a wonderful dessert, a definite crowd pleaser! And the best part of all, is that it is gluten-free! Keep in mind that this is not a low-calorie dessert by any means. But if you are making a wholesome dessert for your family, this is a good choice!
Using butter, lightly grease bottom and sides of 15×10 glass baking dish.
In a heavy, medium-sized saucepan, combine:
8 cups berries (fresh or frozen…I used a mixture of frozen blueberries and blackberries – YUM!)
1 1/2 c apple juice, no sugar added
1/2 c maple real maple syrup or rice syrup
1 tsp cinnamon
2 T lemon juice
1/2 c water
As the berries and other liquids begin to cook together, bring them to a gentle boil while stirring.
Add 3 T Tapioca flour. Continue to stir constantly until mixture thickens evenly. Remove from heat. Let this mixture cool while mixing the dry ingredients. Pre-heat oven to 350.
In large mixing bowl, mix dry ingredients:
2 c whole, rolled oats
1/2 c tapioca flour
3 tsp baking soda
1/2 tsp salt
After stirring the dry ingredients together add 1 cube of semi-softened butter. I initially cut the butter into tablespoon sized pats, and use a fork to crumble the butter into the dry ingredients. If the butter needs further separation, I use my hands. After the butter is dispersed, add 1 cup milk while stirring to moisten the dry ingredients.
Pour berry mixture into baking dish and spoon oat mixture in large dollops on the top.
Bake at 350 for 30 minutes. Topping will be golden in color and berry mixture will be bubbling when ready. Berry mixture will still seem very liquid-ish. Cobbler needs about 45 minutes of cooling time to set-up prior to serving. If you like your berry mixture a little more solid, try adding more tapioca flour to the saucepan while berries are cooking.
Several people have mentioned this recipe would be great with vanilla ice cream! So ono!