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multiple stars cut out of dough top a blueberry cobbler

Star Spangled Gluten-Free Blueberry Cobbler

Brighten up your 4th of July with this classic
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Course Dessert
Cuisine American

Ingredients
  

For Star Dough

  • ½ cup almond flour
  • 1 Tbsp tapioca flour
  • 1 Tbsp maple syrup
  • 2 tsp oil
  • ½ tsp vanilla extract
  • ½ tsp beet root powder natural red food coloring or red food coloring of your choice

For Fruit Sauce

  • 4 cups blueberries fresh or frozen
  • 2 Tbsp tapioca flour
  • 2 Tbsp maple syrup
  • 2 tsp lemon juice
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • Dash of salt

For Cobbler Topping

  • 1 egg
  • 3 Tbsp maple syrup
  • 1 Tbsp coconut oil
  • 2 tsp apple cider vinegar
  • ⅔ cup almond flour
  • ⅔ cup oat flour
  • ⅓ cup tapioca flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 Tbsp milk

Instructions
 

  • Preheat oven to 350 degrees
  • Add cookie dough ingredients to a small bowl.
  • Roll the dough into a ball in your hands. Set aside.
  • Add sauce ingredients to a small bowl. Mix with a fork until well combined. Set aside.
  • Add the wet cobbler ingredients to a medium-sized bowl. Stir with whisk until the egg is well combined.
  • Add the dry ingredients to bowl. Stir with a spatula until well combined. It should be the consistency of a thick pancake batter.
  • Spray your baking dish well with non-stick cooking spray. Fill your baking dish with one layer of fresh or frozen blueberries. This will be approximately 3-4 cups.
  • Pour the sauce over the berries.
  • Spread the cobbler batter over the berries.
  • Roll the cookie dough to 1/8” thickness.
  • Cut out the cookies with star cookie cutters. Place them on top of the cobbler.
  • Bake in a 350-degree oven for 30 – 35 minutes. The top should be golden brown and the berries bubbling.
  • Remove the cobbler and cool for at least 20 minutes before serving.
Keyword cobbler