Wednesday, October 13, 2010

Gluten Free Fruit Cobbler

This summer we were invited to a friend's block party and of course I offered to bring a dessert, partly to make sure there was a gluten free dessert for me to eat, and obviously because I love to bake.  Bonnie told me it was a southern theme so I was inspired by a peach cobbler recipe I found using bourbon.  I quickly converted the recipe, and set to work.  It uses a ton of butter and tastes fabulously velvety and moist, also I traded the granulated sugar for brown sugar giving it a more caramel taste.

I recently made an apple version of the same cobbler recipe, since my husband was unable to eat the peach cobbler (he is allergic to peaches, I'd rather have celiac).  The cinnamon, brown sugar, and bourbon made the apples amazing!  We also happened to have some caramel ice cream in the freezer that day, ohhhh my goodness!  If I had been home alone I would have dumped out the container of ice cream over the entire pan of cobbler and eaten all of it by myself.  I should also note that I ate a huge portion of it for breakfast one morning and it was delicious!!

Bourbon Fruit Cobbler

Fruit Compote

1/4   Cup of Butter
6-8   Cups of Fruit or Berries
1/4   Cup Bourbon (there is a special place in my heart for Jack Daniels)
1/4   Cup Brown Sugar
2      Tbs Cornstarch
1      tsp ground Cinnamon

Melt Butter in large sauce pan, add Fruit, Bourbon and Brown Sugar,  allow to warm through and sugar to dissolve, add in Cornstarch and Cinnamon.  Simmer on low heat until juice thickens, then transfer to a large casserole pan, set aside and begin work on the delicious biscuit topping.

Cobbler Breading

1/4   Cup Soy Flour
1/4   Sweet Rice Flour
1/2   Cup Brown Rice Flour
1/2   Cup Tapioca Starch
1/2   tsp Xanthum Gum
2      tsp Baking Powder
1/2   Cup Brown Sugar
1/2   tsp Kosher Salt
1 1/2  Sticks cold Butter
3/4   Cup Whole Milk

Blend flours, xanthum gum, sugar, baking powder and salt in a bowl.  Cut  in Butter into small pieces and add to flour mix, using a pastry cutter or fork, blend together until butter and flours resembles pea gravel.  Pour in milk and mix until dough comes together, should be very wet and sticky.  Drop dough over pan of fruit by the tablespoon full.  This doesn't have to look pretty, gaps are fine, the dough will rise and puff together.  Sprinkle with cinnamon and bake in a 375 degree (F) oven for 40-45 min.  Serve warm with vanilla or caramel ice cream.

A big Thank you to Bonnie this summer for inspiring me to find this recipe because now we have another delicious dessert to bring to dinner parties with us.  I can't wait to try all sorts of other yummy fruits in this, maybe next summer we will try some sort of mixed berry application.