Sunday, March 14, 2010

Gazing into my crystal ball, I see a future filled with ripe, luscious fruits.  That future has a name ... SUMMER!  OK, I know that summer is still a ways off, but I thought I'd whip up a fruity dessert using frozen fruit just to keep my skills up.  (Or maybe it was just that we wanted a sweet/tart, smooth/crunchy, warm/cold taste sensation.)  Luckily, we have a wide range of organic fruit available in our grocery store.  Adding peaches in with the berries really added a nice textural element.


Mixed Fruit Cobbler
Serves 8

Ingredients:
1 cup gluten-free oat flour
3/4 cup brown rice flour
1 teaspoon baking powder, divided
1/2 teaspoon baking soda
6 tablespoons soy-free non-hydrogenated vegan buttery spread (like soy-free Earth Balance) 
1 cup plus 1 tablespoon turbinado sugar, divided
1/2 cup applesauce
1/2 cup rice milk
1 teaspoon gluten-free vanilla
6 1/2 cups fruit (peaches, blackberries and blueberries, combined)
2 tablespoons tapioca starch

Preparation:
Preheat oven to 350.
In a medium bowl, combine oat flour, brown rice flour, 1/2 teaspoon baking powder and 1/2 teaspoon baking soda.
Whisk together well and set aside.
Beat buttery spread and 3/4 cup turbinado sugar.
Add rice milk and vanilla, blend well.
Add flour mixture, blend well.
Set batter aside.
In large baking dish, combine fruit with 1/4 cup turbinado sugar and tapioca starch.
Drop batter by the spoonful over fruit mixture.
Sprinkle batter with 1 tablespoon of turbinado sugar.
Bake for approximately 1 hour, or until fruit is bubbly and cake batter is cooked through.
Top with vanilla coconut-milk based ice cream.

Happy Cooking!
Kim and Megan

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1 comment:

  1. Went to the farmers' market this morning, but it's a bit early in the year yet for the fruits I'm looking to make this luscious-sounding treat with! But I always have most of the other ingredients on hand, so I'll be ready the moment the fruit comes in. Can't wait!

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