Gluten free never tasted so good!
Blueberry Cobbler Bars!
These bars are great for breakfast a snack or even dessert!
Serve warm with a scoop of vanilla ice cream?
Yeah! Now we’re talking!
You do not have to go gluten free on these if you prefer to use all purpose flour here.
I do like the Gluten Free bisquick mix, because well….it’s QUICK! get it? Bis-Quick?? LOL
But for those who want to make their own gluten free mix, read all the way to the bottom.
You can also make these a bit more “health friendly” by substituting “sugar free” preserves and stevia rather than the granulated sugar.
I do find the substitute sugars to be sweeter, so I recommend half the amount as listed for the granulated sugar in the cobbler dough part of the recipe below if you decide to go that route.
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
- 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
You can freeze bars wrapped well for up to 1 month
Makes 2¼ cups, most gluten free bakers will prepare a larger batch of this mixture to have on hand for fast measuring of “Gluten Free All Purpose Flour”
- 1½ cup rice flour
- ½ cup potato starch
- ¼ cup tapioca Starch
- 1 teaspoon Xanthan Gum