Apple, Pear, Raspberry Cobbler gluten free

 

Apple, Pear and Raspberries by ET Charles

3 Granny Smith apples, small

1 Bartlett pear

2 cups frozen raspberries

1 teaspoon sugar, optional

Topping

½ cup sweet butter (1 stick, unsalted butter)

½ cup oats

¼ cup cornmeal

¼ cup unblanched/raw almond meal          

1/16 teaspoon or less nutmeg

1/16 teaspoon or less lavender salt

Directions for topping: In a mixing bowl add dry ingredients: oats, cornmeal, almond meal, nutmeg and lavender salt. Stir thoroughly. Slice butter into approximately tablespoon size and add to dry ingredients. Cream thoroughly. Scraping the sides of the bowl to mix all ingredients. Set topping aside.

Wash and dry apples and pear. Slice fruit into quarters. Peel fruit. Slice peeled quarters into half inch sized pieces. Using the butter wrapper, grease a 10.5-inch diameter baking dish. Spread the apple chunks across the pie dish. Then evenly distribute the pear chunks amongst the apples. Next place the raspberries individually on top of the tree fruit, concentric semicircles are nice. If the raspberries are tart, sprinkle one teaspoon of sugar on top of the berries and adjacent apple and pear pieces. Spoon topping on the fruit.

Bake at 350 degrees Fahrenheit for 35 minutes. Red berries will punctuate the lightly browned topping and cream-colored tree fruits, making this a visually appealing dish.

Let cool at least ten minutes. Serve with whipped cream.

Serves 10 people. 

Hot Berry Pie, Gluten Free, easy peasy

 

berries ET Charles

1/2 cup unsalted butter, 1 stick at room temperature

1 scant cup rolled oats

½ cup sugar

1/3 cup corn meal

1/16 teaspoon nutmeg

1/8 teaspoon lavender salt

4 cups individually frozen mixed berries: blueberries, raspberries, blackberries

Optional: whipped cream

Directions: Cream butter and sugar together. Add corn meal and mix. Sprinkle in nutmeg and lavender salt and then mix thoroughly. Stir in rolled oats and mix. Using the butter wrapper or a tiny piece of butter, grease a 9.5-inch diameter deep dish pie pan thoroughly. Scoop the four cups of individually frozen mixed berries into the greased pie pan. Distribute the berries evenly. Spoon the butter, sugar, oats and corn meal topping evenly over the berries. Bake at 375 degrees Fahrenheit for 45 minutes. Topping will turn golden brown. This will be very hot when removed from the oven. Let cool for at least 15 minutes, depending on the drafts in your abode. Serve warm. Optional, may be served with vanilla ice cream or whipped cream.

Serves 8 people.

Notes: This is a warm, quick and easy gluten free dessert for Christmas and the winter holidays. Berry Cobbler variation 3.

Cherry Cobbler

 

4 cups frozen, mixed sweet and tart cherries, pitted before freezing

1 cup flour

½ cup sugar

½ cup unsalted butter (1 stick)

1/16 teaspoon lavender salt

Directions: To make the topping: cream together butter and sugar; add salt and cream; add flour and cream. Place 4 cups of frozen, mixed cherries in a well-greased deep dish pie pan. Distribute the topping evenly over the cherries. Bake at 375 degrees Fahrenheit for 40 minutes.

Serves 8 people.

Notes: Many thanks to Wanda Dietz for the initial gift of lavender salt.

Lavender was grown in Palisade, Colorado: https://www.nielsenvillage.com/products