• 3 Packages (6 ounces) Driscoll's Blackberries
  • 1 Cup Sugar
  • 1/2 Cup White rice flour or coconut flour
  • 1 Cup Almond four
  • 2 1/4 Teaspoons Baking powder
  • 1/2 Tsp. Salt
  • 1 Cup Milk
  • 1/4 Cup Butter, melted
  • 1/2 Cup Slivered almonds
  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

    In a medium bowl, mix blackberries and sugar together. Set aside for 20 minutes.

  2. In a large bowl, stir together almond flour, rice flour, baking powder, and salt. Form a well in the center of the flour mixture and add milk. Whisk batter just until mixed. Pour in melted butter and whisk again until thoroughly blended.

    Pour the blackberry mixture into a 9-inch cake pan. Pour the batter evenly over the blackberries. Top with slivered almonds. Place cake pan on prepared baking sheet and bake for about 45 minutes or until golden brown and bubbling.

  3. Let cool 20 minutes to allow blackberry filling to set. Serve your gluten free cobbler warm with whipped cream or vanilla ice cream.