Kristen Palmer
Featured Recipe: gluten-free Fruit Cobbler.
With September comes Labor Day, and with Labor Day comes one last backyard party to bid adieu to summer. Head to Monnett's Market and fill your basket with the last of the season's sweetest peaches, nectarines, and plums. It's time to say farewell to long summer nights, hot days, and mosquitoes but not before you enjoy another delightful fruit cobbler.
This cobbler has a vanilla biscuit like topping that stays crumbly and crisp atop of the naturally tasty fruit filling. It's the perfect sweet end to long day of picnicking. If you're having lots of friends at your picnic, you may want to double the recipe.
Fruit Cobbler
- preheat oven to 350
- 1/2 c. Bob's Red Mill biscuit and baking mix
- 2 T. cane sugar
- 1/2 tsp cinnamon
- 1 1/2 T. melted butter
- 1/2 tsp vanilla extract
- 6 T almond milk or milk
- 3 peaches, pitted and sliced
- 3 nectarines, pitted and sliced
- 2 plums, cut into slices
- 1 T agave syrup
- 1 T cornstarch
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
Place all of the sliced fruit and last 5 ingredients in a large bowl and toss to coat the fruit. Put the mixture into a casserole dish and set aside. Now, combine the baking mix, sugar and cinnamon in a medium bowl and stir to combine. Add vanilla extract to the melted butter and stir. Next, add the almond milk to the melted butter and vanilla mixture. Pour the butter mixture over the baking mix and lightly fold together. Once the mixture is moist, plop dollops on top of the fruit. After all the mix has been placed on the fruit, sprinkle with a little extra sugar and place in the preheated oven. Bake the cobbler for 60-65 minutes. If topping begins to get too brown, lightly cover with foil.
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