This is my plush cat Cobble,
and this is Cobbler, Peach.
More freezer-cleaning at the Abbey resulted in this cobbler.
5 cups frozen blueberries
3 cups frozen strawberries
1 apple, unpeeled and diced (I used a firm York; I recommend you use a Macintosh or Empire or other baking/mushy apple)
dash of applesauce (optional; I measured too much for the topping)
3 tablespoons cornstarch (or tapioca starch or arrowroot)
2 teaspoons ground cinnamon
juice and zest of 1 lemon (optional)
1/2 cup sorghum flour
1/2 cup oat flour
3/4 cup brown rice flour
1/2 teaspoon xanthan gum
3 teaspoons baking powder
1/2 teaspoon Kosher salt
1/4 cup coconut oil, melted
1/2 cup non-dairy milk (I used unsweetened vanilla almond)
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
DOUBLED AND ENHANCED:
1 1/2 cups Hodgson’s mill GF flour blend
1 cup almondmeal
2 cups GF rolled oats
1 teaspoon xanthan gum
2 tablespoons baking powder
1 teaspoon salt
1/2 cup coconut oil, melted
1 1/4 cups nondairy milk (UVAB)
2 teaspoons vanilla extract
1 cup walnuts, chopped
oil for the pan
Preheat the oven to 375 degrees Fahrenheit. Grease a deep 9*13-inch pan with oil and set aside.
In a large bowl, mix together the berries, apple, cornstarch, cinnamon, and lemon bits until uniformly combined. Pour into the pan.
In a large bowl, sift then whisk together the biscuit dry ingredients. Stir in the coconut oil until the mixture is slightly moistened. Add the rest of the dry ingredients and mix well. Dollop the biscuit batter across the top of the fruit.
Bake for 35 minutes or until biscuits have browned and filling is bubbling. Let cool for at least half an hour before serving. It sets up well once it is covered and refrigerated.
I served mine in a bowl that looks like a ciborium. Well, Laird Seanne is an Extraordinary Minister of the Eucharist and we do call it the Abbey…
Dessert is an important sacrament in the temple of my body. T-shirt Hell agrees.