Recipe for Apple, Pear, and Rosemary Cobbler (Gluten-Free)
Servings: 0
Ingredients
For the fruit:
- *2 1/2 pounds mixed local pears and apples I used 2 d'Anjou pears and 3 Fuji apples, peeled, cored and chopped into bite-sized pieces
- *1 1/2 teaspoons chopped fresh rosemary
- *1 teaspoon minced lemon zest
- *1 tablespoon fresh lemon juice
- *1 tablespoon organic cornstarch mixed into 1 tablespoon water whisk with a fork to thoroughly dissolve the cornstarch
- *1/2 cup organic brown sugar
- *4 tablespoons organic salted butter browned in a skillet (heat over low heat and watch carefully to make sure it doesn't burn)
For the topping:
- *1/2 cup organic all-purpose flour or Bob's Red Mill Gluten-Free Baking Mix
- *1 1/2 teaspoons chopped fresh rosemary
- *1/4 teaspoon baking powder
- *1/2 cup salted butter softened
- *1/2 cup organic sugar
- *1/2 teaspoon vanilla extract
- *1 egg yolk preferably organic and free-range
Instructions
- 1. Preheat oven to 375 degrees F. Mix flour, rosemary, and baking powder together in a small bowl.
- 2. Beat butter and sugar together in a medium bowl with a wooden spoon. Add the egg yolk and the vanilla and mix well. Add the flour mixture, mix well, then refrigerate while you prepare the fruit.
- 2. Combine chopped apples and pears with the rosemary, lemon zest, dissolved cornstarch, and brown sugar in a large bowl. Add the browned butter and mix well.
- 3. Transfer fruit mixture to a deep baking dish, then drop teaspoons full of the the cobbler topping on top (if you use the gluten-free flour mix, the topping may be less stiff than if you use regular flour...that's ok).
- 4. Bake for 45-55 minutes, or until apples and pears are very tender and bubbling, and the topping, which will spread out across the fruit, is golden brown.