Score: 2
Fruit Cobbler
Use your favorite fruit in this cobbler recipe.
By valeriefender
2010-06-21 17:44:29
You can use fresh or frozen fruit in this recipe. Tastes great if served while still warm with either vanilla ice cream or whipped cream.
| Prep time | 15 minutes |
| Cooking time | 1 hour |
| Servings | 8 |
Ingredients
4 cups fresh fruit or 2 (12- to 16 ounce) packages frozen fruit
3/4 to 1 cup sugar
A squeeze of lemon juice and a bit of zest
1/2 cup butter or dairy free alternative
1 cup sugar
1 cup gluten free flour (see notes*)
2 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/4 tsp cinnamon
1 cup whole or 2 percent milk, rice milk also works
*Note 1 – Bob’s Red Mill has gluten free all purpose baking flour; a blend of garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.
*Note 2 – The recipe author recommends making your own gluten free flour by combining rice flour, tapioca flour, potato starch, bean flour, and corn starch.
*Note 3 – You can also make your own gluten free flour by combining 4 cups rice flour, 4 cups bean flour, 4 cups potato starch, 2 cups tapioca flour, and 7 tsp guar gum.
Instructions
1 – If using frozen fruit, let it thaw in the refrigerator overnight, or thaw in the microwave. The batter will rise better and the dish will cook better if the fruit is not cold.
2 – Mix fruit with 3/4 to 1 cup sugar, depending on the sweetness of the fruit. Add a bit of lemon zest and squeeze a little lemon juice over fruit and let stand.
3 – Place butter in a 2-quart dish and warm in a low oven until melted.
4 – Combine 1 cup sugar with flour, baking powder, salt, nutmeg, and milk. Pour over melted butter. Don’t stir. Pour fruit on top of the batter. Don’t stir.
5 – Bake at 350 degrees for 1 hour or until fruit is bubbling and crust is golden brown. Serve warm with vanilla ice cream or whipped cream.
| Category | Dessert |
| Cuisine | North American |
| Diet Choices | gluten-free, dairy-free |
| Tags | Bean flour breakfast cobbler Gluten-free flour Guar gum Potato starch Rice flour Tapioca flour Tapioca starch |
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June 17, 2010
Reply to This PostMade this today with peaches and nectarines. Since I'm dairy-free, I used rice milk and the "crust" was a delicious and gooey (granted, I ate some right out of the oven...) Adding more lemon juice gives it a great tart taste!
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June 18, 2010
Reply to This PostSo glad you liked it! It's a family favorite here. :-)
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June 21, 2010
Reply to This PostYes, this is a huge favorite in our house, too. I'm glad you tried it with Rice milk, too. Valerie - can you add Dairy-free in the "Diet Choices" on this recipe and then a note about using rice milk instead of regular milk?
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June 21, 2010Reply to This Post
Sure, no problem. Glad to hear it works well with rice milk. :-)
