Allergy Free Fruit Cobbler
This allergy free fruit cobbler is simple to make and delicious, too. Our fruits of choice for this cobbler were strawberry and rhubarb but you can be creative and use whatever you would like. Our fruit favorites for delicious cobbler are blueberries, blackberries, strawberries, peaches and nectarines. Is your favorite fruit out of season? Use up the frozen berries that you picked months ago and taste summer all year long!Go to the Recipe Index from Allergy Free Fruit Cobbler
4 tablespoons dairy free margarine
1-1/2 cups gluten-free all-purpose flour mix
1/2 teaspoon xanthan gum
1-1/2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons white vinegar
1-1/2 cups dairy free milk (we used soy milk)
2 cups fresh or frozen fruit (we used strawberries and rhubarb)
2 tablespoons granulated sugar
1) Preheat oven to 350 degrees F. Place margarine in 9x13 inch pan and set in oven to melt; when margarine is melted, remove from oven.
2) In a mixing bowl, combine the flour, xanthan gum, 1-1/2 cups sugar, baking powder and salt. Add the vinegar and milk and mix until batter is smooth. Pour batter into the pan, then scatter the fruit evenly over the top. Sprinkle 2 tablespoons of sugar over the top.
3) Bake in preheated oven until cake is browned and fruit is bubbly, 50-60 minutes. Serve warm with a dollop of allergy free ice cream.
Nutrition Facts - Serving size: 1 piece (1/16th of the pan), calories: 170, fat calories: 33.3, total fat: 3.7 grams, saturated fat: 0.5 g, cholesterol: 0 g, total carbs: 33, fiber: 1.4 g, protein: 2.4 g
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