Making Gluten-Free Berry Cobbler


(KUTV) Glaucia Jones joins us from the Salt Lake Tribune Home and Garden Show, and she shows us how to make gluten-free berry cobbler. She will be on the kitchen stage at the Mountain America Expo Center today at 12:30. Admission at the door is $11 for adults, $9 online. Children 12 and under get in free! The event runs today from 11:00 a.m. to 6:00 p.m. For more information, you can visit

Gluten Free Berry Cobbler Recipe


3 Cups fresh or frozen berries (mix of blueberries, raspberries, and blackberries) 1/4 Cup Lite & Sweet

1 Tbsp Cornstarch

1 Tbsp Lemon juice

3 Tbsp Almond meal flour


1 1/2 Cups Almond Flour 1/2 Cup Lite & Sweet

1 1/2 Tsp Baking powder

pinch of salt

1/2 Tbsp Cinnamon

1 large egg, beaten

1/4 Cup Coconut oil, or butter melted

Directions: Preheat oven to 375 F degrees. Prepare filling in a large bowl by combining the berries, Lite & Sweet, cornstarch, lemon juice, and almond meal flour tossing to coat. Set aside. Using an 8 to 10-inch cast iron skillet greased with coconut oil or butter pour mixture and level the berries so they are even distributed. In another mixing bowl, prepare the topping by adding the dry ingredients (the almond flour, lite & sweet, baking powder, salt, and cinnamon). Mix until well combined. In a separate small bowl, beat the large egg and add the egg and melted coconut oil to the dry ingredients. Mix until the texture of the dry mix begins to form clumps. Drop batter by the tablespoon onto the berry mixture. Bake for 40-45 minutes or until topping is lightly browned and the berry mixture is bubbling. Cool for 10 minutes. Serve with Sugar Free Vanilla Ice Cream.

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