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Posts Tagged ‘cobbler’

This week my eyes were bigger than my tummy while shopping and I picked up too many delicious peaches. Of course they all ripened at the same time and I needed to do something with them quick. That was when I remembered one of my wonderful, old standby recipes. One of the first gluten free recipes we ever made sixteen years ago when I was first diagnosed. And it is one that I find myself coming back to again and again because it is simple and requires no special ingredients. A perfect dessert for someone newly diagnosed and overwhelmed.

Now, I am not sure where this recipe ultimately originates so I apologize to whoever that might be. Over time I have changed the original recipe; this one has less sugar and more fruit. And I think I would like to try less butter the next time.

This is a quick, throw-it-together recipe – great for unexpected guests, if you happen to have ripe fruit on the counter. Or use frozen fruit, there is no reason why it wouldn’t work.

Peach Cobbler

1 stick of butter

3/4 cup sugar

3/4 cup milk

1 cup gluten free flour mix

1-1/2 tsp baking powder

2+ cups fresh fruit, I used peaches and blueberries

Preheat oven to 350 degrees. Melt butter in a 9″ square pan. Mix sugar, milk, flour and baking powder together. Pour over melted butter. Do not stir. Place the fruit on top of the batter evenly. Bake for 30-35 minutes until the top begins to lightly brown.

Depending on the flour mix you use, sometimes the fruit sinks to the bottom and the cake portion is on top when done. As you can see in the photo above, my fruit stayed partially on top this time. So it goes!

Notes:

* I’ve never used dairy substitutes in this recipe but I think they would work fairly well. I would use a neutral tasting milk alternative.

* Use any of your favorite flour mixes. I often use the Gluten Free Pantry’s French Bread mix as my flour mix for a lot of cookie recipes and it works great. Yes, it is a highly refined flour mix but it is one that works for me. But it is easy to find and use and it was one of the only mix companies around for years. Old habits die hard. If you use another (more) whole-grain flour mix, let us know how it works!

This recipe is also posted over at Seasonal Sundays at Real Sustenance.

This recipe is also linked up to Book of Yum’s Cobbler Carnival.

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I love cobbler. And just this week I noticed that they were selling the new Gluten Free Bisquick at my local Smith’s (a Kroger Co.). Of course I had to buy a box. You see, my mom made strawberry shortcakes from Bisquick and I had been thinking about that lately. The Strawberry Shortcakes I made recently were great but not quite what my mouth and mind remembers. So I was excited when I saw that the GF Bisquick had made it to my store shelf.

And while I wanted strawberry shortcake, I had an overabundance of blueberries that were picked too late for me. You know when they have started getting seedy? I can’t eat them raw that way. So I knew I needed to cook them down into some sort of yumminess. I looked around on the Live Gluten Freely website but couldn’t find any cobbler recipes there. So I went to the regular General Mills website and looked at Bisquick recipes and found one for a Peach Cobbler (another favorite) that I figured would work.

And work it did. The entire 8″ x 8″ pan was gone in less than 48 hours.

Blueberry Cobbler

Adapted from Betty Crocker

1/3 cup sugar

1 Tbsp cornstarch

1/4 tsp cinnamon

6 cups of blueberries *

2 Tbsp water

2 tsp lemon juice

1 cup gluten free Bisquick mix

1 Tbsp sugar

1/3 cup milk

1 Tbsp butter, melted

2 tsp turbinado or raw sugar

Preheat the oven to 400 degrees. In a large saucepan, mix 1/3 cup sugar, cornstarch and cinnamon. Break up any lumps of cornstarch. Add the blueberries, water and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Boil and stir for one minute. Turn off heat.  Pour berries into an 8″ x 8″ (ungreased) baking dish.

In a separate bowl, mix together the Bisquick mix, 1 Tbsp sugar, milk and melted butter. It will form a soft dough. Using a teaspoon, drop lumps of the dough over the top of the berries. Sprinkle with turbinado or raw sugar. Bake for 20-25 minutes or until dough becomes golden brown.

Serve warm with vanilla ice cream or whipped cream.

Notes:

* Six cups of blueberries may have been too much. I think next time I will try 4-5 cups of berries. The berries bubbled up and over the pan in the oven. Be sure to place a cookie sheet or foil below your baking dish in the oven to catch any spills. I caught mine too late although I managed to catch the majority of the mess.

* In the photo above it doesn’t look like there is much of a “crust”. I was concerned initially. At least until I ate it and discovered that a lot of the dough pieces sank down into the blueberries. But I do think that there were too many berries and not enough dough so next time I will try less fruit. And I may also try to spread the dough into a more even crust over the top and see what happens.

I think next time it will be peaches or blackberries!

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