Tonight I was in the mood for something warm, gooey, and sweet. A cobbler was in the making. A gluten-free naturally sweetened cobbler.
- 1 quart canned apricots
- 1 quart canned nectarines
- 1 quart canned Italian prunes
- 1/4 cup honey
Mix the fruit with the honey and pour into a 9 x 13 casserole dish. Season with cinnamon, nutmeg, lemon, and/or any other spices you think would go well with your fruit combo. If you are looking for a super-fun spice store, Penzey's has tons of normal and unheard of spices.
- 1/2 cup melted butter
- 1/4 cup agave nectar
- 1 cup brown rice flower (or other gluten free flour)
- 1 1/2 cups rolled oats
- 1/2 tsp. unrefined salt
- 1/2 tsp. cinnamon
After mixing the flour, butter, and seasonings add the rolled oats. The dough should be fairly thick. If it is too thin just add some more flour or rolled oats. All of the quantities in the recipe are approximations, as I rarely bother with measuring cups. Crumble topping over the fruit. Bake for 30 minutes (more or less) at 375 degrees.