I have finally made my first sugar-free, gluten-free dessert! Well, except for the vanilla frozen yogurt that I ate with it…I have to say it was amazing! This recipe shows how easy it is to cut out white sugar and gluten from your desserts without sacrificing any flavor. Of course, you can always make the dessert the old fashioned way if you want.
I was given two bins of blueberries this week by my mom, so of course dessert was on the menu. Conveniently, I saw multiple blueberry dessert recipe posts the day I came home, including one for blueberry cobbler. Cobbler is a great dessert for a small kitchen, because it doesn’t require the rolling of any dough. It is a great dessert for the winter because of the warm gooey fruit. Even in winter, adding vanilla ice cream is definitely recommended.
1/2 cup Agave nectar (or 2/3 cup sugar)
2 tbsp cornstarch
1/4 cup water (3/4 cup if using sugar)
3 cups fresh blueberries (thaw if using frozen)
1 tsp melted butter
1 cup sifted gluten-free flour blend (or 1 cup sifted all-purpose flour)
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup milk
3 tbsp melted butter
1 1/2 tbsp fresh lemon juice
1 tsp lemon zest
Heat the oven to 425F.
In a large saucepan combine the agave (or sugar) and cornstarch, then slowly stir in the water and bring to a boil. Stir constantly for 1 minute.
Add the lemon juice, zest, and blueberries and stir until well the berries are well coated. Transfer to a lightly buttered 9″ baking dish and drizzle 1 tsp melted butter over the top.
In a small bowl, combine the flour, baking powder, and salt.
Combine the milk and 3 tbsp melted butter and add the flour mixture. Stir until just combined and moistened throughout.
Drop spoonfuls of the dough onto the blueberries until covered.
Bake at 425F until lightly browned (about 20-25 minutes).
Serve with vanilla frozen yogurt, ice cream, or whipped cream.