Blackberry Cobbler

I remember being at my grandparents place. They had everything in the bible growing there. Everything was fresh. One thing I loved was the rich warm taste of the big juicy blackberries that they grew in the rich soil. My grandmother would wash them  and put out a little bowl of sugar and toothpicks for each of us to use. We would stab the blackberry with the toothpick and dip it in the sugar.  We all ended up with blackberry lips. What a treat that was!

 When I was married we lived in Redding, California. Along the river walk they had blackberries growing wild. I would go down to the river a few blocks away and pick to my hearts content and make lots of blackberry pies. Now they are not free anymore and sometimes quite expensive. Carol never fails me when she makes a recipe. Here is another Carol Fenster beauty. Simple and elegant and fantastic with some Vanilla bean ice cream. Scrumptious.

Ingredients:
Filling:

• 4 cups blackberries (washed and sorted)
• 1/2 cup Sugar in the Raw
• 1 tablespoon quick-cooking tapioca
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 teaspoon GF vanilla
• Cooking spray

Cobbler Topping:

• 1/2 cup white or brown rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/4 teaspoon xanthan gum
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup non-fat plain yogurt or 1/2 cup milk of choice
• 2 tablespoons lemon juice
• 2 tablespoons margarine, melted
• 1 teaspoon GF vanilla
• 2 large egg whites

Directions:

1. Preheat oven to 400. Spray 8x8-inch pan with cooking spray.
   
2.  Combine fruit filling ingredients in prepared pan and set aside.
   
3. In large bowl, combine flours, xanthan gum, lemon peel, baking soda, baking powder, and salt.
   
4.  In another bowl, whisk together yogurt (or milk), lemon juice, margarine, vanilla, and egg whites.
   
5.  Add to dry ingredients, stirring just until dry ingredients are moistened.
   
6.  Drop by tablespoonfuls onto blackberry mixture.
   
7. Bake for 20-25 minutes or filling is bubbly and crust is golden.
   
8. Serve warm. Serves 6.

Source:  Carol Fenster, page 95, Wheat-Free Recipes and Menus