Flavorful almond cakes over a mess of tasty berries. This tasty cobbler can easily be made gluten-free, making it a great recipe to enjoy in the summer. Serve it up with a big scoop of ice cream, of course!
Preheat the oven to 375°F. Butter a 2-quart casserole dish or 9" square baking pan.
To make the filling: Place the fruit in a large bowl.
In a smaller bowl, whisk together the sugar, Instant ClearJel, cinnamon, nutmeg, lemon zest, and salt.
Pour the dry mixture and the lemon juice over the berries and stir to combine.
Transfer the fruit to the prepared baking dish.
To make the topping: Whisk together the flours, sugar, baking powder, and salt. Work in the butter until the mixture looks like cornmeal.
Whisk together the egg, heavy cream, and almond extract, and stir quickly and gently into the dry ingredients.
Scoop or spoon the dough over the fruit in the baking dish. Bake the cobbler for 60 minutes, or until the fruit is bubbling in the center and the topping is cooked through.
Remove the cobbler from the oven and serve it warm, with whipped cream or ice cream.
To make this dessert gluten-free: Substitute 3/4 cup (117g) King Arthur Gluten-Free All-Purpose Flour for the all-purpose flour in the topping; and 3 tablespoons gluten-free cornstarch for the Instant ClearJel used in the filling.
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