Apple Cobbler

    The apples came from a tree in our neighborhood which amazes me given the trouble that we have with the deer eating much of the landscaping. Pat says that the leaves get nibbled but that it is the birds that go after the fruit. She turns a lot of her fruit into fruit-only sauces such as apple-pumpkin-golden raisin or apple-pear-orange juice (fresh oranges, not condensed juice!) and those are wonderful as spreads or dessert. As of last week she is donating her fruit overflow to the local food pantry which I will pick up and deliver on her behalf. Sorting through the fruit to remove the ones with the more severe bird damage left enough pieces of good fruit to make a dessert. So I adapted my husband’s favorite peach cobbler and made apple cobbler that we both could eat.

    This was good! The top was like a light cake with a sugar crust. I’m thinking about reducing the sugar again. I had already cut it from the peach cobbler recipe but it seems that GF flours require less sugar. This definitely makes up for my pique over last Thursday’s bread disaster.

Apple Cobbler

Apple Cobbler

Ingredients for 4 – 6 servings:
2 tablespoons butter, non-hydrogenated margarine, or coconut butter
4 cups fresh tart apples, washed, cored, peeled, and sliced (4-5 large)
1/2 cup raisins

3/4 cup sugar (this produced a very SWEET, sugar crusted top, try 1/2 cup)
1/4 cup sorghum flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder

3/4 cup milk, dairy, almond, or coconut (omit butter if using whole dairy milk or coconut milk)

Set the oven to 350*F. This recipe can be baked in a small round soufflé dish or an 8” or 9” square pan. Put the butter in the bottom of the pan if you are using it. Put the raisins and apples into the pan.

Sift all of the dry ingredients together. The sugar can be white, Sucanat, Lakanto or whatever you prefer. Whisk in the milk. Beat until all of the dry ingredients and liquid make a thin batter. Pour the batter over the fruit and move the pan into the oven.

Bake the cobbler for about 30 minutes; less if you are using a larger pan and the result is a thinner layer of fruit and batter in the pan. It should turn light brown on top and pull away from the sides of the pan – gluten-free flours do not brown so much. Turn off the heat and leave in the oven for another 10 minutes. This allows the batter to cook completely through using residual heat and without scorching the cobbler.

Remove from the oven to a cooling rack or hot pad. Allow to cool somewhat before serving as the fruit is very hot.



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