Gluten-Free Blueberry Cobbler

Blueberry cobbler with a patchwork crust, made with Pillsbury® Gluten Free pie and pastry dough—a delicious treat!

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  • prep time 25 min
  • total time 1 hr 10 min
  • ingredients 6
  • servings 6
 

Ingredients

3/4
cup sugar
1/4
cup cornstarch
4
cups fresh or frozen blueberries
2
teaspoons lemon juice
1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough
1/2
teaspoon sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • 2 Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 5 rows by 5 rows. Replace paper; carefully turn dough over, and remove second sheet of paper.
  • 3 Using small offset spatula, place individual dough pieces over blueberry mixture, overlapping pieces and covering entire top. Sprinkle with 1/2 teaspoon sugar.
  • 4 Bake uncovered 25 to 30 minutes or until crust is golden brown. Cool 20 minutes before serving.
  • 1 Heat oven to 425°F. In large bowl, mix 3/4 cup sugar and the cornstarch. Add blueberries and lemon juice; mix well. Spoon into ungreased 8-inch square (2-quart) glass baking dish.
  • 2 Knead dough until softened and no longer crumbly. Flatten into a round; place between 2 sheets of cooking parchment or waxed paper. Roll into 10-inch square. Carefully peel off top sheet of paper. With pizza cutter or knife, cut dough into 5 rows by 5 rows. Replace paper; carefully turn dough over, and remove second sheet of paper.
  • 3 Using small offset spatula, place individual dough pieces over blueberry mixture, overlapping pieces and covering entire top. Sprinkle with 1/2 teaspoon sugar.
  • 4 Bake uncovered 25 to 30 minutes or until crust is golden brown. Cool 20 minutes before serving.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Want to make this dessert in a hurry? Substitute 2 cans (21 oz each) gluten-free blueberry pie filling for the fresh berries, the 3/4 cup sugar and cornstarch.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
460mg
460%;
Total Carbohydrate
75g
75%
(Dietary Fiber
3g
3%
  Sugars
35g
35%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
8%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 1/2 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.