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Here's the way it happens behind the scenes, folks. I make a new dessert. I dial my mom. I scream in her ear and tell her that I've just tasted the best thing I've ever tasted in the history of ever.
Same was true when I made this little half-pie-half-cobbler-gluten-and-dairy-free-delelectable-baked-goodie.
Normal? No.
True? 'Fraid so.
Since this appears a smidgen more pie than cobbler, it can be easily sliced for portion control. Accordingly, go eat yourself 6 slices.
On a final and unrelated note, someone please tell me how and why I'm only just now finding out that eggs in a sink's garbage disposal are a no-no. I mean, HOW HAVE I MADE IT THIS FAR IN LIFE?
Blackberry Cobblepie
gluten-free, dairy-free
For filling
3 cups blackberries
1/2 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/2 cup granulated sugar
1/2 cup non-dairy milk (I prefer almond)
2 tablespoons Earth Balance buttery stick, melted
3 eggs, room temperature
For streusel
1/3 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/3 cup slivered almonds (or other nut)
1/4 cup brown sugar, packed
3 tablespoons Earth Balance buttery stick
1/2 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/2 cup granulated sugar
1/2 cup non-dairy milk (I prefer almond)
2 tablespoons Earth Balance buttery stick, melted
3 eggs, room temperature
For streusel
1/3 cup gluten-free baking mix (I prefer Arrowhead Mills)
1/3 cup slivered almonds (or other nut)
1/4 cup brown sugar, packed
3 tablespoons Earth Balance buttery stick
- Preheat oven to 325ºF. Coat a pie dish with canola oil; Set aside.
- In medium bowl, stir baking mix, milk, sugar, butter and eggs until well blended. Spread blackberries evenly in the bottom of the pie dish and pour mixture over the top.
- In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.
