Blackberry Cobbler

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Gluten-Free Blackberry Cobbler

Blackberry Cobbler
5 cups fresh blackberries, rinsed and drained1 cup sugar (or Splenda)  (Taste your berries. Mine were very TART andthis is how much sugar I used. If they are sweet use less)½ tsp cinnamon, ¼ tsp nutmeg, 1 tsp lemon zest1 Tblsp Lemon juice3 Tblsp Minute Tapioca (or use 2 Tblsp corn starch)Directions part 1: Mix the berries, sugar, spices andtapioca in a bowl until evenly distributed. Let stand while making the topping. 
Topping batter:¼ cup sugar1 cup plus 2 Tblsp rice flour¼ cup tapioca flour2 tsp baking powder½ tsp salt5 Tblsp butter 2/3 cup milk1 egg plus 1 egg whiteDirections part 2: In a medium sized bowl mix sugar, flour,baking powder and salt. Cut in butter with a fork until it looks like crumbs.In a smaller bowl mix the egg until blended and stir in the milk. Add the milkmixture to the flour mixture and stir just until moistened There will be lumps.Place the berry mixture in a 9 x 13 pan. Drop the toppingbatter on top in dollops and spread out slightly with a spatula. Leave theberries showing all around the edge. Lightly sprinkle with cinnamon orcinnamon/sugar mixture. Bake at 350 degrees for about 25-30 minutes or untilgolden brown. Serve as is or with whipped cream or vanilla ice cream. This can also be baked in a square pan. It will take a little longer to bake though.I realize not everyone has access to blackberries like I do in my garden. Frozen would work, but thaw and drain them first. Fresh are in season and available now at a good price. You could also mix in other berries. If you have blackberries please also try my muffin recipe that I posted last year at this time. I will be making some for breakfast tomorrow! It's about 95 degrees today and I told my friends Julie and Susan that I bake anyway and then go sit in my recliner under the fan and eat a SF popcicle! Cooking is fun!