Fruit Cobbler
2 cups white sugar for base plus 1 cup white sugar mixed with fruit*
1/2 cup butter (1 stick)
1 and 1/3 cups sorghum flour
2/3 cups arrowroot starch
1/2 teaspoon xanthan gum
4 teaspoons baking powder
1 cup cream + 1 cup water (or 2 cups whole milk)
1 quart fresh fruit (peaches, blackberries, etc.)*
2 tsp. vinegar (apple cider or white)
boiling water
Cream two cups of sugar with butter. In a separate bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, and baking powder. To butter and sugar, add flour mixture, cream and water (or milk), and vinegar. Pour into an ungreased 9" x 13” pan. Combine fruit* with 1 cup sugar and enough hot water to dissolve sugar. Pour fruit mixture over batter (fruit will sink during cooking), and bake at 350º degrees for 35-40 minutes or until golden brown and mainly set; mixture will be slightly gooey when hot. Great with ice cream!
Note: For sweeter fruit, such as blueberries, halve the amount of white sugar added to the fruit (1/2 cup, instead of 1 cup). Yield: 15 portions.
(This recipe freezes well and needs no refrigeration.)
1/2 cup butter (1 stick)
1 and 1/3 cups sorghum flour
2/3 cups arrowroot starch
1/2 teaspoon xanthan gum
4 teaspoons baking powder
1 cup cream + 1 cup water (or 2 cups whole milk)
1 quart fresh fruit (peaches, blackberries, etc.)*
2 tsp. vinegar (apple cider or white)
boiling water
Cream two cups of sugar with butter. In a separate bowl, whisk together sorghum flour, arrowroot starch, xanthan gum, and baking powder. To butter and sugar, add flour mixture, cream and water (or milk), and vinegar. Pour into an ungreased 9" x 13” pan. Combine fruit* with 1 cup sugar and enough hot water to dissolve sugar. Pour fruit mixture over batter (fruit will sink during cooking), and bake at 350º degrees for 35-40 minutes or until golden brown and mainly set; mixture will be slightly gooey when hot. Great with ice cream!
Note: For sweeter fruit, such as blueberries, halve the amount of white sugar added to the fruit (1/2 cup, instead of 1 cup). Yield: 15 portions.
(This recipe freezes well and needs no refrigeration.)
