The coconut whipped cream is optional, but if you do choose to make it, be sure to place the can in the refrigerator the night before To make the vegan sweetened condensed milk simmer 3 cups of almond or soy milk with ½ cup of sugar for 2 hours until it is thick and about ½ cup volume I am using a 10" Tart Pan but you can make this into a pie just the same
Prepare a 9" X 13" pan with pan grease and parchment paper If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Author: Gretchen's Bakery
Serves: 15 -20 bars
Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
Granulated Sugar 1½ cup (300g)
Salt 1 teaspoon (6g)
Cinnamon 1½ teaspoons
Cold Unsalted Butter 1 cup (226g)
Eggs Large 2 (100g)
Blueberry Preserves 1 cup (300g)
Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
Orange Juice from 1 orange (approx 2 tablespoons)
1 Tablespoon Cornstarch (7g)
2½ cups Fresh Blueberries (or frozen will work just fine here)
In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
Grate in the cold butter with a box cheese grater.
Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
Press the remaining dough into the bottom of the prepared 9" X 13" pan
Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
Cool completely before slicing into desired portions
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.
You can freeze bars wrapped well for up to 1 month
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe