Gluten-free Coconut Sugar Sweetened Apricot Cobbler Recipe

July 20th, 2011 yum Posted in Baked Goods, Dairy Free, Dessert, Egg Free, JM friendly, Local Food Movement, Nut Free, Rice Free, Sorghum, Sugar free, Vegetarian, apricot, cobbler, fruit, low-sugar 9 Comments »

Welcome back to Cobbler Week at the Book of Yum! This time I’m doing a recipe geared towards those who prefer not to use processed sugar and dairy. I’ll tell you a secret, though. Even though this recipe is allergy-friendly, uses special coconut sugar and contains no dairy, it was met with unbridled enthusiasm from gluten-eaters who can eat any darned thing they like. My Dad who is visiting us right now has fond memories of a neighbor lady’s apricot cobbler that he ate when he was a child. He said this recipe made him feel like a seven-year-old again, knocking at the door of his neighbor’s house asking for cobbler. I never thought I liked apricots that much, but somehow these large, golden fruits fresh off our own tree taste different than they do in the supermarket, and even I gobbled up this cobbler. The DH preferred it over the plum cobbler, and we were all fighting for the last piece. If you don’t have coconut sugar in your pantry, never fear. You can substitute ordinary sugar, but you might want to decrease the amounts in that case. I like coconut sugar because it has a neutral flavor reminiscent of a less sweet brown or raw sugar and gives a mild sweetness to your recipe. After all, apricots are pretty sweet all by themselves.

It is funny the things that having fruit trees change. I dehydrated apricots for the first time, and the DH made apricot freezer jam, and I made this cobbler. And we still have a table covered in apricots. I’m thinking we’ll have to make another cobbler… or two. And maybe even freeze one, if I can pry it away from my Dad and the DH.

I have a fondness for this apricot tree because it was the tree that dropped its leaves on the day Neko left us. And now, every year we enjoy the fruits from this tree, I can remember him.
Look for my Mr Linky on Friday, and add your recipe links for your favorite gluten-free cobbler, pies, and crumbles then!
In case you also have more apricots than you know what to do with, here are some recipes to inspire:
Agave Apricot Quick Bread Recipe (Ratio Rally)
Gluten-free Apricot Power Bar Recipe
Dairy-free Apricot Carob Blondies Recipe
Nutty Apricot Ball Recipe
Apricot Salad Dressing
Crockpot Brie with Apricot Topping Recipe
Apricot Glazed Roasted Brussels Sprouts Recipe
Apricot Butter Recipe

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler
1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe)
6 C fresh apricots
3 tbsp. cornstarch or arrowroot starch
1 tbsp. butter or vegan margarine (optional)
1 tsp. almond flavoring
1/2 tsp. vanilla

3/4 C sorghum flour
1/4 C potato starch, arrowroot or corn starch
1/2 C tapioca starch
1 1/2 tbs coconut sugar or regular white sugar
1/2 tsp salt
2 1/4 tsp baking powder
5 tbsp. palm oil shortening
1/2 C milk (dairy-free milk is fine)

coconut sugar or raw sugar for garnish

Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F.

Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler.

Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top.

Enjoy with a dairy-free vanilla ice cream or plain. Delicious!

Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.
AddThis Social Bookmark Button

Easy Gluten-free Plum Cobbler with Pamela’s Baking Mix Recipe

July 18th, 2011 yum Posted in Baked Goods, Dessert, Easy, Pamela's GF Mix, Plums, Vegetarian, cobbler, fruit 2 Comments »

Welcome to pie and cobbler week! This week I’ll be sharing two cobbler recipes with you and hosting a cobbler, pie and crumble linky on Friday, so get ready for some flaky, fruity goodness. At this time of year, the farmer’s markets and even the conventional grocery stores are overflowing with delicious stone fruits just begging to be made into a cobbler. I have a rather interesting idea I’d like to try out for a rather unusual tart that I hope to get to for Friday, but let me start with a very easy plum cobbler recipe that I made using Pamela’s Baking Mix. I usually make things from scratch, but sometimes it is nice to get out a mix, add a few ingredients, and pop something in the oven without the hassle of mixing up flour. Pamela’s contains both dairy and nuts (almonds) in their mix, but never fear, my from-scratch cobbler recipe that I will post on Wednesday is potentially vegan and naturally gluten, dairy, and nut-free. You could easily swap the fillings in these recipes as well, so you can pick your favorite topping recipe and go from there.

I was inspired to make these cobblers because for the first time, we are living in our own home with a proper yard that came with proper fruit trees. To be specific, we have productive avocado, apple, cherry, plum, and apricot trees, with a persimmon tree dipping in over the neighbor’s fence for good measure. Right now the apricot and plum trees are covered in fruit, and we are scrambling to find ways to eat them up before time re-claims them for the compost. I’d never had plum cobbler before, but when my Mother mentioned that she’d once had some, I was intrigued. The resulting recipe made my mouth very happy, especially paired with some vanilla ice cream. One note, though. No matter how much you want cobbler, you definitely want to wait until the fruit is fully ripe. I like a tart plum for snacking, especially in preference to a mushy, over-ripe one, but for cobbler, you really want to harness the natural sweetness of the fruit so you don’t have to dip too heavily into the sugar jar to compensate. My plums were a tad under-ripe. I’ve learned my lesson, and next time I’ll use only ripe, sweet, toothsome fruits.

Baby Yum and I recently celebrated our birthdays in a joint, gluten-free birthday party ladybug-themed feast with a ladybug pinata, butterfly and black and red polka dotted balloons and of course, more food than you would think could fit on one (ok, two) tables. It was lovely and I hope to share pictures soon. I got a new camera for said birthday (the Nikon D5000). Thanks, kisses and loves to all of you for your patience while I befriend my new camera. Who knew light could be so much fun (and so challenging!)

Gluten-Free Plum Cobbler with Pamela’s Baking Mix
3/4 cup white sugar*
4 cups fresh plums, pitted and sliced into wedges
1 tsp vanilla extract
2 Tbsp corn starch
1/4 teaspoon ground nutmeg, cloves, and allspice

1 1/2 C Pamela’s Baking and Pancake Mix
1/3 cup milk
1/4 C granulated sugar
1/4 C melted butter or margarine
1 tbsp. raw sugar

Take a deep pie pan or 2 Q. casserole dish and preheat oven to 350F.

Combine your plums, sugar, vanilla, corn starch and spices in a large bowl. If you like you can then fill your pie pan or casserole dish and use it for your biscuit topping.

Combine your Baking mix, sugar, and melted butter or margarine in a bowl and stir together. Fold your milk in gently. Use a large serving spoon to drop the dough on top of your plum mixture. Cover the surface but leave a little space around the edges. Sprinkle with your raw sugar for some pretty baking sparkle and bake at 350f for around 35 minutes or until lightly browned and firm on top.

Serve with your favorite vanilla ice cream or enjoy plain. Yum!

*I actually used 1/2 cup sugar, but the DH said it was too tart. Our plums were a little under-ripe, so we needed the 3/4 cup. Your mileage may vary.
AddThis Social Bookmark Button