blackberry cobblepie

May 15, 2012
Now, this is living.

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. Preheat oven to 325ºF. Coat a pie dish with canola oil; Set aside.
  2. 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.
  3. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
  4. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.