Thanksgiving Test #1: Apple Cobbler

Even with a good gluten free crust, pumpkin pie is a little too daunting to make egg and milk free, I didn’t love the idea of making a tofu pumpkin pie, so I chose an apple cobbler instead.

Thanks to the “going gluten free” blog for this recipe which I modified to make it dairy free.

http://goingglutenfree.blogspot.com/2007/01/apple-cobbler.html

To me, cobbler has a crumbly top, which this recipe does not. Instead, it has a batter on the bottom, with apples baked into the top. It needs a new name, but it did turn out just about as delicious as it sounds. I used brown rice flour, and there is a slightly noticeable texture from the rice flour. However, since as a dessert it doesn’t resemble a cobbler, and it tastes great, I give it a B+. Once it has a real name, maybe it can graduate to an A.

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Apple “Cobbler”:

3 medium pink lady apples
1/4 cup sugar
2 tsp cinnamon

1 cup rice flour
1 cup sugar
1 tsp baking powder
1/2 tsp salt
1 cup rice milk
1 stick butter or substitute, unsalted, cut in cubes (DON’T ADD THIS UNTIL YOU READ THE RECIPIE!!)

To prepare the apples, peel, core and slice. Sprinkle the 1/4 cup sugar and cinnamon over it. Mix well to cover all the apples.

Whisk the flour, sugar, baking powder and salt together in a medium bowl. Add milk and whisk until well mixed.

Cut butter into a baking dish (I used two 8x8 baking dishes) Place in a 350 degree preheated oven. (be careful not to let it scorch).

Pull pan out of the oven and pour the batter into the pan.

Lay in the apple slices pressing into the batter. Pour the juice created in the bowl of apples over top.

Bake at 350 for about 50 minutes. (start checking it every five minutes after 45 minutes, it’s done when a toothpick comes out clean)