Gluten Free Strawberry Pear Cobbler Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
• Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
• Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
• Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix peaches, sugar, flour, cinnamon, and nutmeg together in a bowl. Pour into a 9x13-inch casserole dish. Cut butter into small pieces and dab evenly on top of peaches.
• Mix flour, sugar, soy milk, baking powder, xanthan gum, and salt together in a bowl. Spread topping over the peaches.
• Bake in the preheated oven until golden brown, about 45 minutes. Cool before serving.

Steps:

• 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.

Steps:

• Slice peaches. Peel if desired.
• Take a glass baking dish and melt butter into the bottom of it.
• Mix together all dry ingredients.
• Add skim milk to dry ingredients and mix well.
• Pour batter into baking dish but do not stir.
• Drop pears onto batter. While baking the batter will rise up around the fruit.
• Bake for 45 minutes at 350 degrees.
• The combination of the whole wheat and almond flour gives it a slight almond flavor and a very interesting consistency. I've also used coconut flour and it was very good as well.
• Of course if you are Celiac or medically intolerant of gluten, you can use it with rice flour or just go all almond or coconut.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
• Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
• Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.
• Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.
• Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.