Thursday, October 28, 2010

Gluten-Free Fruit Cobbler

I combined two different recipes for this cobbler. The filling comes from and the breading comes from

4 cups chopped fruit
1/2 cup sugar
3 Tbsp corn starch
1/2 tsp cinnamon
2/3 cup water or juice from canned fruit
1 Tbsp lemon juice

1 cup GF flour (I used 1/2 cup GF oat, 1/4 c rice, 1/4 c potato starch)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp xanthan gum
1 c rice/soy/cow milk or buttermilk
Abt 2 tbsp butter, margarine, or soy/dairy-free buttery spread

Preheat oven to 350 degrees. Grease 9x9 baking pan and place the fruit in the bottom of the pan. In a saucepan, sift sugar, corn starch and cinnamon. Add lemon juice and water or juice from can and bring to a boil, stirring frequently. Boil at medium-hi heat until thick and bubbly. Pour over or mix with the fruit in the baking pan. In a separate bowl, mix flour, baking powder, baking soda, salt, and xanthan gum. Slowly mix in milk with a whisk. Pour over fruit/filling mixture and dollop with butter or butter substitute. Cover with foil and bake for 45 minutes or until top is golden brown and a toothpick comes out clean. (Only insert the toothpick as far as the batter goes. Do not push it all the way down to the fruit).