Gluten-Free Blueberry Cobbler

(6)
  5 reviews
  • 25|min prep time
  • 1|hr|10|min total time
  • 6 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake uncovered 25 to 30 minutes or until crust is golden brown. Cool 20 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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