FRUIT COBBLER (by Jessica S. @ May, 2010 mtg.)

[patiens]

This from-scratch cobbler was prepared by Jessica S. for the May 11, 2010, general meeting at Integris Baptist.
It was soooo delish. Because so many enjoyed the dish, Jessica provided the recipe. Enjoy

FRUIT COBBLER (adapted by Jessica from Carol Fenster's book, GLUTEN-FREE QUICK & EASY)
Ingredients: 3 cups canned peaches, drained (or your choice of other fruit); 1/2 cup cane sugar for fruit mixture (Jessica used Natural Cane Sugar by Fair Trade) and 1/3 cup cane sugar for flour mixture; 1/2 tsp cinnamon; 1/8 tsp tablesalt, another separate 1/2 tsp table salt; 1/2 cup butter (stick), melted; 1/2 cup Carol's Flour Blend (from the cook book, or use your favorite GF blend); 1/2 tsp baking powder; 1/2 tsp Xanthan Gum; 1 large egg (recipe calls for room temp., but it worked fine straight from the frig for Jessica); 1 tsp GF vanilla

Directions:
1. Preheat oven to 375 degrees; 9-inch round non-stick baking pan or dish.
2. Fruit Mixture: in large bowl combine fruit, 1/2 cup cane sugar, cinnamon, 1/8 tsp salt.
3. Topping Mixture: in food processor combine melted butter, flour blend, 1/3 cup cane sugar, baking powder, Xanthan Gum, 1/2 tsp table salt - add egg and vanilla.
4. Pour fruit mixture into baking pan.
5. Drop topping mixture over fruit mixture; do not spread, it spreads while baking.
6. Bake 35 - 45 minutes until browned.

(Deviations from book recipe: Jessica sprinkled additional sugar on top and did not include lemon zest)

Thanks for sharing, Jessica.
Pat