Tuesday, May 11, 2010

Fruit Slump...gluten free!

Slump” is another name for a cobbler. This recipe is excellent with fruit in season such as apples, berries, rhubarb, peaches, apricots, etc. This cherry slump is served with a dallop of vanilla gelato.

2-3 pints ripe fruit (4-6 cups), sliced or peeled, if applicable

cup sugar, divided, and *
Zest from one lemon
1 T. lemon juice
1 T. GF vanilla extract
1 t. cinnamon
Dash of nutmeg, optional
t. salt, divided
1½ cups, plus 1 T. GF flour blend, divided
6 T. cold, unsalted butter, cut into small pieces, divided into 2 and 4 T.
2 t. GF baking powder
½ t. baking soda
1 cup room temperature GF buttermilk

Preheat oven to 375°F.

Fruit: Combine the fruit, cup of the sugar or sugar substitute of choice and 1 tablespoon of flour; toss gently. Add zest and lemon juice, vanilla extract, cinnamon/nutmeg, teaspoon salt and 2 tablespoons butter; toss gently into the fruit mixture. Place fruit mixture into an oiled pie pan or casserole.
Dough: Combine the remaining flour, remaining cup sugar, remaining teaspoon salt, baking powder and baking soda. Cut in remaining butter with a pastry blender or two knives until texture resembles coarse meal. 

Stir in buttermilk just until mixture begins to hold together. Drop dough carefully by large spoonfuls over top of fruit, spreading to loosely cover the fruit. Place dish or casserole on a rimmed baking sheet and bake 35-45 minutes, until topping is golden brown and fruit is bubbling. Served flipped with fruit on top.

Notes:*This amount of sugar can be reduced or stevia or alternative GF sugar substitute may be used. 

Makes: 6-8 servings.

This recipe is from my cookbook, which is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

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