Gluten-Free Strawberry-Pear Cobbler

"I really enjoyed the distinctive taste of pear peeking through the tart sweetness of strawberries. I recommend using Spectrum's palm oil based shortening, as it's non-hydrogenated and has none of those much-maligned trans fats. Serve this cobbler alone or with whipped cream or vanilla ice cream. I can't guarantee that this will work with other gluten-free flours, so stick to Pamela's Ultimate Baking and Pancake Mix if you can find it."
 
Download
photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
50mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375°F In a medium bowl mix the sugar, cornstarch and nutmeg. Add berries and pears, and mix thoroughly until fruit is coated with the dry ingredients. Pour fruit mixture into greased 8x8" baking dish.
  • In a large bowl, mix baking mix and salt. Cut shortening or butter into the baking mix, using your hands to mix until no large lumps appear. Add milk or milk substitute, and mix thoroughly with a wooden spoon (the mixture will not be completely smooth).
  • Spoon batter over the top of the fruit, spreading over the whole dish. It will be thick, so use your hands to distribute it evenly. Leave a few small uncovered areas so that some of the liquid from the fruit can evaporate during the baking process. (Optional: Put a few pats of butter on the top of the cobbler before putting in the oven.) Shake a bit of cinnamon evenly over the top of the dough.
  • Bake for 30 minutes or until knife inserted in biscuit topping comes out clean and the top has browned. Serve warm.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Mmm! I loved the flaky crust on this cobbler. The dough was thicker than expected and needed to be scooped out by spoonfuls rather than poured. I used a different fruit than the recipe, so I can't comment on that part.
     
Advertisement

RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes