This Blueberry Cobbler is a real big hit in our house.  Not only are blueberries a big hit with our toddler, this is a great low sugar recipe. I love making this with our daughter.  She loves spreading the blueberries in the pan, and its also nice that it doesn’t require any eggs so its safe if she grabs the spoon and takes a lick when I am not looking.

Blueberry Cobbler

1 Stick of Milk Free Butter Spread, Melted

1/2 Cup Sugar ( I use less than this)

1 Cup Gluten-Free All Purpose Flour Mix (I use Nu Life Market All-Purpose Gluten Free Flour from Costco)

1 1/2 tsp. Baking Powder

1 Cup Rice Milk (you can also use soy or almond milk)

1 tsp. Vanilla

2 1/2 Cup Frozen Blueberries (or any kind of fresh fruit)

 

Preheat oven to 350 degrees. Spray a pie pan with non-stick cooking spray (I use Pam, its gluten and milk free).  Spread the blueberries (or fruit) on the bottom of the pie pan.  Mix gluten-free flour, sugar, and baking powder. Add Rice Milk, vanilla, and melted milk free butter spread. Pour mixture over the blueberries, and spread evenly. Bake for 55-60 minutes, or until the top become golden brown.

Once cooled, I serve with powdered sugar over the top. You can also serve warm with Rice Dream Non-Dairy Ice Cream.