I love cobbler. And just this week I noticed that they were selling the new Gluten Free Bisquick at my local Smith’s (a Kroger Co.). Of course I had to buy a box. You see, my mom made strawberry shortcakes from Bisquick and I had been thinking about that lately. The Strawberry Shortcakes I made recently were great but not quite what my mouth and mind remembers. So I was excited when I saw that the GF Bisquick had made it to my store shelf.
And while I wanted strawberry shortcake, I had an overabundance of blueberries that were picked too late for me. You know when they have started getting seedy? I can’t eat them raw that way. So I knew I needed to cook them down into some sort of yumminess. I looked around on the Live Gluten Freely website but couldn’t find any cobbler recipes there. So I went to the regular General Mills website and looked at Bisquick recipes and found one for a Peach Cobbler (another favorite) that I figured would work.
And work it did. The entire 8″ x 8″ pan was gone in less than 48 hours.
Blueberry Cobbler
Adapted from Betty Crocker
1/3 cup sugar
1 Tbsp cornstarch
1/4 tsp cinnamon
6 cups of blueberries *
2 Tbsp water
2 tsp lemon juice
1 cup gluten free Bisquick mix
1 Tbsp sugar
1/3 cup milk
1 Tbsp butter, melted
2 tsp turbinado or raw sugar
Preheat the oven to 400 degrees. In a large saucepan, mix 1/3 cup sugar, cornstarch and cinnamon. Break up any lumps of cornstarch. Add the blueberries, water and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Boil and stir for one minute. Turn off heat. Pour berries into an 8″ x 8″ (ungreased) baking dish.
In a separate bowl, mix together the Bisquick mix, 1 Tbsp sugar, milk and melted butter. It will form a soft dough. Using a teaspoon, drop lumps of the dough over the top of the berries. Sprinkle with turbinado or raw sugar. Bake for 20-25 minutes or until dough becomes golden brown.
Serve warm with vanilla ice cream or whipped cream.
Notes:
* Six cups of blueberries may have been too much. I think next time I will try 4-5 cups of berries. The berries bubbled up and over the pan in the oven. Be sure to place a cookie sheet or foil below your baking dish in the oven to catch any spills. I caught mine too late although I managed to catch the majority of the mess.
* In the photo above it doesn’t look like there is much of a “crust”. I was concerned initially. At least until I ate it and discovered that a lot of the dough pieces sank down into the blueberries. But I do think that there were too many berries and not enough dough so next time I will try less fruit. And I may also try to spread the dough into a more even crust over the top and see what happens.
I think next time it will be peaches or blackberries!
Beyond Rice and Tofu 
Yum! I love blueberries! I can’t wait to try the new Bisquick!
I have a serious love for blueberries! This looks scrumptious!
Yeah! We can finally have a good cobbler. I have been missing cobbler for years.
I would like to try the bisquick that is gluten free. It has not appeared on Long Island as yet but I will continue to look for it at other stores here.
Good Luck! You might try the Live Gluten Freely website to see where it might be in your area.
Sounds delicious, something I definitely will try. Both are my favorite!! Blackberries would be good also.
Will definitely try, sounds delicious. Blackberries would
be good also.
Welcome, June! I think Blackberries would be even better than the blueberries. I Luv me some blackberries, had some for breakfast this morning! Let me know if you try it!
Howdy!
Thanks for the starting point, i made a few changes…
First i have been craving blackberry cobbler for a while now, so for a 9X13 pyrex baking dish i used 5.5 6oz containers (because i saccrificed 1/2 a container to the fresh fruit deity).
I dont see a point in using 1/2 a box of the tiny gf bisquick box (thus why i used a 9×13 dish) so I dumped the whole box in to be made up (2 cups). I ended up having to double your butter and milk recommendations to obtain the right consistency. Before putting the dough on the blackberries I did a taste test and the dough was a little bland (confirmed by the non gf husband) and I added an equivalent of 1/2 Tblspoon of vanilla (1 Tblspoon for my double recipe) and an equivalent of 1/2 Tblspoon of orange peel (I use dried and for my double recipe I need 1 Tblspoon).
I hand tore the cobbler dough into finger tip size pieces and laid down an initial layer with spacing, i will be posting all of this to my wordpress account later with pictures. Then added another layer of torn dough on top to fill in some of the gaping until all of the dough was used. Leaving the small spacing should allow the fruit to vent and keep the dough on the top of the cobbler.
At the fifteen minute mark I brushed a tablespoon of melted butter over the top of the cobbler crust and then sprinkled on the sugar in the raw. I believe I ended up cooking the cobbler an additional 20 minutes after that. The cobbler smells delicious and tastes even better!