Gluten-Free Strawberry-Pear Cobbler
photo by Whats Cooking
- Ready In:
- 2 1⁄2 cups Pamelas ultimate baking and pancake mix (gluten-free)
- 3⁄4 cup butter or 3/4 cup shortening
- 1⁄3 1/3 cup buttermilk or 1/3 cup non-dairy milk substitute
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 2 pints strawberries, cut lengthwise in thirds
- 2 ripe bartlett pears, in 3/4 inch cubes
- 1⁄4 cup brown sugar or 1/4 cup sucanat
- 2 tablespoons cornstarch
- 1 teaspoon cinnamon
- 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.
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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.