If you're going to be spending a weekend as a guest somewhere, bring a Zip-lock bag with the dry ingredients, buy one of those disposable baking pans, and make this cobbler one night as a dessert for your hosts.
Serve it warm from the oven with vanilla ice cream on top, or cold from the refrigerator.
- FILLING
- 4 cups assorted berries, fresh or frozen
- 3/4 cup sugar
- 3 Tbsp tapioca
- 1/4 tsp cinnamon
- 3/4 cup water
- 1 Tbsp lemon juice
- TOPPING
- 1 cup of your favorite gluten-free flour blend
- 2 Tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp butter or margarine
- 1/2 cup milk
Whisk together the 3/4 cup of sugar, the tapioca, and the cinnamon in a saucepan. Add the water and the lemon juice, and bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour it over the berries in the baking pan, and set aside.
In a mixing bowl, combine the flour, 2 Tbsp sugar, the baking powder, and the salt. Cut in the butter or margarine until the mixture consists of coarse crumbs. Pour in the milk and stir with a fork until the dough clings together.
Drop chunks of the dough by heaping tablespoonfuls onto the fruit mixture, until all the dough has been used.
Bake for about 30 minutes, or until the topping is golden brown. Cool slightly, and serve either warm or cool, plain or with vanilla ice cream on top.
