Berry Heaven

So, I do realize we are in the midst of winter, but the grocery store had berries on sale, so what better to make with berries then a cobbler. I have yet to attempt making a Gluten Free Cobbler but here we go. No better time, than the present.

This recipe should work easily with whatever berries you have on hand, even frozen ones. I like to serve my cobblers warm from the oven with vanilla ice cream on top.

Filling:

3 cups, assorted berries, I used 2 6 oz. baskets of blackberries and 1 6 oz basket of blueberries.
1/2 cup sugar
2 tbsp. tapioca
1/8 tsp. ground cinnamon
1/2 cup water
1 1/4 tsp. lemon juice.

Topping:

1 cup Gluten Free Bisquick, pancake and baking mix
1/4 cup almond flour
1/8 cup sugar
1/4 cup cold butter or margarine, cut into chunks
1/2 cup milk, soy milk will work fine
1 whole egg, plus 1 egg white, beaten
1/4 tsp. vanilla

Preheat oven to 350* place rinsed berries in a 9 inch baking pan, set aside.

Whisk together remaining topping ingredients, sugar, tapioca, cinnamon in a sauce pan. Add water and lemon juice. Bring to a boil over medium-high heat. When the mixture is bubbly and thick, pour over berries int he baking pan, and set aside.

In a mixing bowl, combine Bisquick, almond flour and filling sugar. Cut in the butter with a pastry blender or fork. Stir in milk, eggs and vanilla. Drop by spoon full over berries.

Bake at 350* for 30 minutes, until golden brown on top. Cool 5 minutes.