No-Fuss Oregon Blackberry Cobbler, gluten free

Fast blackberry cobbler

Serves: 8 to 10 people
Prep Time: 10 minutes
Total Time: 1 hour, 20 minutes (includes cooling time)

12 Tablespoons unsalted butter, divided (4 Tablespoons cut into 4 pieces, 8 Tablespoons melted and cooled in a bowl)
1 1/2 cups granulated sugar, divided
4 cups (1 pound) fresh blackberries, (or use frozen, thawed berries)
1 1/2 cups gluten free baking blend for muffins & quick breads
2 1/2 teaspoons baking powder
3/4 teaspoon table salt
1 1/2 cups milk

1. Preheat Oven: Adjust oven rack to upper-middle position. Heat oven to 350 degrees.

2. Prep Pan: Place 4 tablespoons cut up butter in a 9 x 13 inch casserole or baking dish and transfer to the oven while oven is heating. Keep an eye on it and let butter melt completely but not burn, about 8 minutes or so.

3. Prep Berries: Using a potato masher, mash blackberries and 2 Tablespoons sugar in a bowl until coarsely mashed. Set aside.

4. Make Batter: Add flour blend, 1 1/4 cups sugar, baking powder and salt to a large bowl and whisk together to combine. Whisk in milk and 8 Tablespoons melted butter until smooth.

5. Assemble Cobbler: Remove dish with melted butter from the oven. Shake dish to distribute butter evenly then transfer dish to a wire cooling rack. Pour batter into prepared pan and smooth out the top. Dollop mashed berries evenly over the batter mixture. Sprinkle evenly with remaining 2 Tablespoons sugar.

6. Bake Cobbler: Bake cobbler until edges are golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through the cooking time.

7. Cool & Serve: Let cobbler cool about 30 minutes or so before serving warm. Enjoy!

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