Allergy-Free Dessert Recipe:Amy's Fresh Fruit Cobbler
Recipe Created By: Amy Hugon
2 cups fresh or frozen fruit 1-2 tsp lemon juice (optional) 3 Tbsp melted margarine or butter, OR canola oil 1 1/4 cups sugar, divided 1/3 cup rice flour 1/3 cup potato starch 1/3 cup tapioca flour 1 tsp baking powder 1/2 cup milk or dairy-free milk substitute 1 cup very hot water 1 Tbsp sweet rice flour or cornstarch 1 tsp xanthan gum
Put fruit in 2 1/2 quart dish. Drip lemon juice over, if desired. Sprinkle 1/4 cup sugar over.
Make batter: Cream together melted margarine or oil, 1/2 cup sugar. Add milk, then rice flour, tapioca flour, potato starch, xanthan gum and baking powder. Mix well and spread over fruit. This will be thick.
Topping: Mix 1/2 cup sugar and thickener (sweet rice flour or cornstarch) in bowl. Sprinkle over batter. I think you could use less here. Slowly pour hot water over all.
Bake at 375 degrees F for close to an hour.
Sweet rice flour is found in the Asian section. This is a thickener, so I imagine you could also use tapioca flour, etc. Originally called for cornstarch.
Can use dairy free, soy free, corn free, egg free, gluten and wheat free ingredients.
If you don't have a safe margarine, you can substitute oil, and the recipe will work. I think it's a bit better with melted margarine, though.
It may look strange when you put water on but it really does work.
Photos courtesy of Elyse Hahne
Those who can do wheat could replace the 1/3 cup each rice flour, potato starch, and tapioca starch with 1 cup wheat flour, and omit the xanthan gum.
If not avoiding corn, one of the starches can be replaced with corn starch.
Do not omit the sweet rice flour or cornstarch in the final sugar topping.
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