Rebecca Weger

When I was growing up, my parents had blueberries in the backyard.  They were enclosed in with blue wire fencing, covered with netting.  Mirrors or unused AOL cds hung in between to scare the birds away.  Mom made the best blueberry muffins and blueberry cobbler.  I think of those cobblers each summer as the blueberries get ripe here – much later than they did in Maryland.

We made a simple adaptation to Mom’s cobbler recipe and tastes much as I remember it. The recipe calls for a 9X9 pan.  I’m sure we didn’t have one of those, but substituted a glass oval baking dish instead.  They’re easier to clean than a metal pan anyway.

Fruit Cobbler

Grease pan.

Add 3-4 c fruit.

Mix together:

• 2/3 c sugar
• 2 T gluten-free flour mix
• 1/2 t cinnamon
• a few grates of nutmeg

Pour mixture over fruit.

Dot with 2 T of butter, cut small.

For topping combine:

• 1 c gluten-free flour mix
• 1/4 t xanthan gum
• 1 t baking powder
• 2 T sugar
• 1/3 c vegetable shortening
• 3 T milk
• 1 egg

Drop spoonfuls of topping onto fruit until well covered.

Bake @ 350* for 25-30 minutes until the crust is golden brown and the fruit is bubbly.