Gluten and corn free apple cobbler, anyone? I just received a bag of organic apples yesterday through our co-op. Rather than make a whole pie, I decided to do a quick gluten and corn free apple cobbler. The filling wasn’t too moist and the topping was sweet and crunchy, just the way I remembered it when my mom used to make it with Bisquick years ago. This recipe takes about 45 minutes and includes a few extra steps but I think it is worth it.
Ingredients for Apple Cobbler filling:
1 3 lb bag of apples: peeled, cored, and sliced
1 TBSP lemon juice (to prevent browning)
2 TBSP water
1/3 cup of organic evaporated cane juice
Ingredients for Topping:
1 cup of GF flour (your favorite corn-free mix is fine)
1/4 cup of packed organic brown sugar
1 1/4 tsp of baking powder
1 TBSP cinnamon
1/4 ghee (which is casein-free milk fat) or spectrum palm oil (the ghee makes a nicer flavor but both work)
1/4 cup kefir (we use goat milk kefir, but any kind will do as would a non-dairy milk)
Directions for Gluten and Corn free Apple Cobbler:
Lightly grease an 8x6x2 glass pan and set aside. Mix sliced apples with lemon juice, evaporated cane juice, and water then place in a pot and bring to a low boil. Cover and simmer 5 minutes. While that is simmering mix the flour, brown sugar, baking powder, cinnamon, and ghee in a mixing bowl until it looks like fine crumbs.
In a separate bowl whisk together the kefir and egg. Add the kefir and egg to the crumbs and mix until it is uniformly wet. Take the apples off the stove and strain in a colander. Mix the apples with about a tablespoon of your GF flour mix and toss. Then pour the apple mixture into the glass pan. Spread the topping evenly with either your fingers or a spatula. Bake the cobbler in a preheated oven at 400 degrees Fahrenheit for 20 minutes or until the crust browns and the apples appear bubbly.