Gluten-Free Blueberry Grunt (Cobbler)

1 cup sorghum flour
½ cup white rice flour
½ cup almond meal
1½ tbsp baking powder
1 tsp xanthan gum
1 tsp ground cardamom
½ tsp salt
3 tbsp non-dairy margarine
½ cup and 2 tbsp non-dairy milk
2 tbsp maple syrup

4 cups blueberries
½ cup and 2 tbsp cane sugar
4 tsp lemon juice
½ cup water

Start by preheating your oven to 400°F.

In a large bowl, sift or whisk together the flours and almond meal, baking powder, xanthan gum, cardamom, and salt. Add the margarine in chunks and work it into the flour mixture until it is largely combined. Add the milk and maple syrup and mix until a soft, moist dough forms. If the dough is too dry, slowly add ¼ cup more milk to the dough. Move the ball of dough to a sheet of waxed paper and refrigerate.

While the dough is refrigerating, add the blueberries, sugar, lemon juice, and water to a dutch oven or large cast-iron skillet. Heat on medium-high for 10-15 minutes until it noticeably thickens and remove from the heat. Take out the dough and drop small, tablespoon-sized chunks of it on top of the blueberry mixture. The dough should be spread evenly over the top of the fruit. Place the pan in the oven and bake at 400 degrees for 15-20 minutes.