Prep 10 mins
Cook 20 mins
I modified this from a recipe for pear cobbler my dad found on Cooks.com. I made it sugar-free, gluten-free, and with pineapple, since I have an intolerance to pears. It turned out like a light, fluffy sponge cake--delicious!
- 118.29 ml butter
- 59.14 ml stevia, Truvia blend
- 236.59 ml gluten-free flour (I used Gluten-Free Pantry's pie crust mix)
- 9.85 ml baking powder
- 0.59 ml salt
- 1.23 ml cinnamon
- 0.59 ml nutmeg (optional)
- 14.79 ml agave nectar
- 2.46 ml vanilla
- 177.44 ml milk
- 44.37-59.16 ml water, approximately
- 566.99 g can pineapple rings, drained and chopped into chunks (I used no sugar added)
- Melt butter in an 8 x 8 pan or a 9 inch pie dish. You can do this in the oven at a low temperature, or by placing a metal pie pan on an electric stove burner. Make sure the butter doesn't start to bubble.
- While the butter is melting, sift together stevia, flour, baking powder, and spices.
- Mix together agave nectar, vanilla, and milk in a separate bowl, then add it to the dry mix.
- Whisk the batter until smooth, adding the water as necessary to ensure that it has a thick, but pourable consistency.
- Pour the batter over the melted butter--Do Not Stir.
- Heat oven to 400 degrees Fahrenheit. Meanwhile, scatter chopped pineapple over batter in pan.
- Bake for 20-30 minutes, or until edges of cake are a dark brown, and the center is dry on top, but not entirely firm.
- Remove from heat and allow to cool.
- When cool, cut into squares or wedges, depending on type of pan, and serve with dollops of whipped cream.
- Feel free to experiment with other kinds of fruit!