Fruit Cobbler

A summertime treat with your favorite seasonal fruit!

We love this with fresh picked cherries, peaches, blueberries, or strawberries.

It's also great with apples or pears.

 

Biscuit ingredients:

1 ½ Cups white rice flour

½ Cup tapioca flour

3 Tbls. natural cane sugar

2 tsps. xanthan gum

½ Tbl. baking powder

½ tsp. sea salt

6 Tbls. non-dairy margarine

½ Cup + a bit more as needed, GF rice milk OR soy milk

 

Filling ingredients:

Unsweetened fruit of your choice, about a quart (If using frozen, thaw and drain first)

Natural cane sugar and/OR agave nectar to taste, approximately 1/3 cup sugar and 3 Tbls. agave

 

 

 

Instructions:

For Fruit Filling:

Preheat oven to 400 degrees.

In oven, in ungreased baking dish, heat fruit until hot and bubbly, 10-15 minutes.

Remove from oven and stir in natural cane sugar and agave nectar to taste. (Depending upon the choice of fruit, you may need more or less sweetener. Example, tart cherries require more.)

 

For Biscuit Topping:
 

While fruit is heating in oven, in a mixing bowl combine rice flour, tapioca flour, 3 Tbls. sugar, xanthan gum, baking powder, and salt.

Mix in margarine with a fork, until mixture is crumbly.

Add rice milk a little at a time and mix briefly with a spoon until combined. Mixture will be sticky.

Place spoonfuls of biscuit topping over hot fruit. Bake for approximately 20 -25 minutes, until lightly golden.

 

Serve warm or chilled.