Gluten Free Blueberry Cobbler

Okay, I'll admit it.
Most of my gluten free creations are a total flop.
But this was different. Even my Dad liked it! [Enter little pat on the back.]

So here it is........
Gluten Free Blueberry Cobbler
Recipe found at Serious Eats

Filling:
4 pints blueberries
3/4 cup sugar
1 tablespoon cornstarch

Topping:
1 cup tapioca starch or t. flour (they're the same thing)
2/3 cup rice flour
1/3 cup cornstarch
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold butter
3/4 cup heavy cream

1. Preheat oven to 425 degrees F. Butter a 9x13 baking dish.
2. In a large bowl, toss ingredients for filling together until blueberries are well coated.
3. Pour berries into baking dish and set aside.
4. In another bowl, mix together the dry ingredients for the topping.
5. Cut in the butter until only small pieces remain.
6. Add cream and mix well. If you use milk, wait a while and the milk will soak in. You may need to add a little more starch to thicken it up enough to drop it in globs.
7. Glob on the topping. (Don't you just love my terminology?) :)
8. Bake for 35 mins or until golden brown and bubbly. If you aren't sure if it is done, lift up one of the biscuit globs and it should be cooked through.


*note* The best way to eat this is imagining there is a big scoop of vanilla ice cream on top. Then again, it would be even better if there really was a big scoop of ice cream on top. Which for me was sadly not the case. *sniff*
Oh well.

Enjoy!