One of my father’s favorite desserts was cobbler, didn’t matter what fruit we used, he loved it with some vanilla ice cream on top. Its a fairly easy, quick recipe that appeals to those who like to think their dessert is also good for them. This one has the classic combination of peaches and raspberries.
Preheat oven to 425 degrees. Grease an 5×8″ baking dish.
Combine:
- 2 cups sliced peaches
- 1/2 cup fresh or frozen raspberries
- 1/2 teaspoon stevia or 1/2 cup date sugar
- 1 teaspoon cinnamon
- 2 tablespoons brown rice flour whisked with 1/2 cup cold water
I spread the peaches and raspberries in the baking dish, then sprinkled them with the cinnamon and stevia and then drizzled the flour mixture over the top.
In a medium size bowl mix:
- 3/4 cup brown rice flour
- 1/4 cup tapioca flour/starch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon stevia or 1/2 date sugar
Cut into the flour mixture using a pastry cutter or a fork:
- 1/4 cup non-dairy margarine
When the margarine is combined and you have a crumbly mixture, stir in:
- 3/4 cup non-dairy milk
Spread the mixture evenly over the top of the fruit (its okay if not all of the fruit gets totally covered), being sure that the cobbler dough is even so that you don’t have an inch of it in one place and only a 1/2 inch somewhere else so that the cobbler will cook evenly.
Bake 20-25 minutes and cool slightly before serving. Best served warm. Serves 6-8.
cookingwithoutallergens 
That looks yummy!
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