This is the first time I have ever tried a fruit Cobbler. Let alone made one gluten free. I did not realize what deliciousness I was missing! So easy too. I took some ideas from this recipe here, but was a little unsure how it would turn out as there were no eggs in this recipe. So good! The cake tasted almost like a pancake - firm on the outside, soft in the center and the bottom, oozing with juicy fruit. This makes for a yummy breakfast too!
1/4 cup butter
1/3 cup sugar - I used Camino Organic Whole Brown Sugar
1 tsp. Vanilla
1/2 cup of Tapioca Starch
just under half a cup of Sweet Rice Flour, and top with 2 Tblsp. Sorghum flour to equal a 1/2 cup
1 slightly rounded tsp. Xanthan Gum
2 tsp. Baking Powder
1/2 tsp. Cinnamon
1 tsp. ground Ginger
3/4 cup milk
2 cups of frozen blackberries
1 cup chopped apples
1/2 cup sugar - again I used Organic Whole Brown Sugar
Preheat the oven to 375 degrees. Grease a 9 inch round cake pan well with butter.
In a medium bowl, using a hand held mixer, cream the butter, sugar and vanilla. In another bowl, whisk all the dry ingredients together. In a third bowl, combine the berries, apples, and 1/2 cup of sugar, tossing to coat well. Then add the fruit to the prepared pan.
Combine the dry ingredients with the creamed butter, alternating with the milk. The batter will be on the thick side. Once combined, spread over top of the fruit - I used a spoon to scoop out the batter, then a knife to smooth over the batter.
Bake for 45 minutes, and serve while hot.