Fruity Gluten-Free Cobbler

This quick and easy interpretation of a cobbler is a family favorite that we use to celebrate the seasons. We move from strawberry-rhubarb in the spring to blueberry, peach and raspberry as we hit the height of summer. This recipe works perfectly with frozen fruit as well.

As our food experiments go, this recipe is perhaps the first that we've encountered where we can just substitute our milled Glenn Floury Corn for wheat flour without any other recipe modifications. The result is just as delicious and the corn brings the beautiful golden glow. Enjoy!

Oven Temperature: 350 F

Dry Ingredients:
• 1 cup milled and sifted Glenn’s Floury Corn
• ¼ tsp salt
• ½ tsp cardamom
• 1/8 tsp nutmeg

Wet Ingredients:
• ½ tsp almond extract
• 1 tsp vanilla
• 1 lemon zest
• 1 cup granulated sugar
• ½ cup butter
• 2 eggs

Fruit:
• 2.5 cups of fresh or frozen fruit of choice

* 1-2 tbsp. granulated sugar to sprinkle on top

Instructions:
• Combine the milled and sifted Glenn’s Floury Corn with nutmeg, cardamom and salt.
• Cream together butter and sugar.
•Incorporate eggs, vanilla, almond extract and lemon zest with the creamed mixture.
• Combine wet and dry ingredients.
• Fold in fruit of choice to the batter.
• Scoop batter into a small casserole dish or pie plate and sprinkle sugar on top.
• Bake for 45-55 minutes (frozen fruit takes longer).
• Serve warm with ice cream, whipped cream or other toppings of your choice and enjoy!