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Gluten Free Blueberry Cobbler

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Gluten Free Blueberry Cobbler
  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 6
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Blueberry cobbler with a patchwork crust, made with Pillsbury* Gluten Free pie and pastry dough—a delicious treat!
Jul 30, 2014

Ingredients

  • 3/4 cup (175 mL) sugar
  • 1/4 cup (50 mL) cornstarch
  • 4 cups (1 L) fresh or frozen blueberries
  • 2 tsp (10 mL) lemon juice
  • 1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough
  • 1/2 tsp (2 mL) sugar

Steps

  • 1
    Heat oven to 425°F. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • 2
    Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 5 rows by 5 rows. Replace paper; carefully turn dough over, and remove second sheet of paper.
  • 3
    Using small offset spatula, place individual dough pieces over blueberry mixture, overlapping pieces and covering entire top. Sprinkle with 1/2 teaspoon sugar.
  • 4
    Bake uncovered 25 to 30 minutes or until crust is golden brown. Cool 20 minutes before serving.

Expert Tips

  • Tip 1
    COOKING GLUTEN FREE? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

510 Calories, 23g Total Fat, 1g Protein, 75g Total Carbs, 35g Sugars

Nutrition Facts

Serving Size: 6 Servings
Calories
510
Total Fat
23g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
0mg
Sodium
460mg
Total Carbs
75g
Dietary Fiber
3g
Sugars
35g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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