An easy and delicious cobbler that you can make 2 different ways. Try this gluten-free recipe traditionally made in the oven, or quickly using your multifunction cooker.
Ingredients
Dough
- 1/2 cup sorghum flour
- 1 Tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 Tablespoon cornstarch
- 2 Tablespoons margarine
- 1/2 cup almond milk unsweetened
Fruit Filling
- 3 cups frozen sliced peaches no sugar added
- 1 cup frozen blueberries no sugar added
- 2 Tablespoon granulated sugar
- 1 Tablespoon cornstarch
- 1 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1 Tablespon fresh orange juice
- 1/3 cup water exclude in "oven instructions"
Servings:
Units:
Instructions
Multifunction Cooker Instructions (Instant-pot)
- Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Knead margarine into dry mixture with fork or hands until mixture is course. Pour in almond milk and combine. Set aside.
- Select the SAUTE function on normal heat, on your multifunction cooker. Pour frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice into the cooker. Cook together for 2 minutes until the fruit is defrosted and juices are released. Select CANCEL on the cooker to prevent burning. Add water and stir together.
- Pour batter over fruit mixture, do not stir or spread. Secure the lid.
- Select MANUAL or PRESSURE COOK on NORMAL HEAT for 12 minutes.
- After cooking is complete, use a NATURAL RELEASE (about 10 minutes) and let cool for a few minutes. Liquid should thicken as it cools. Serve warm.
Oven Instructions (exclude added water)
- Preheat oven to 375 degrees F. Melt 2 Tbsp. of margarine in an 8X8 baking dish in the oven. Once melted, set aside.
- Combine sorghum flour, 1 tablespoon of sugar, baking powder, salt, baking soda, and cornstarch in a medium bowl. Add almond milk and combine. Set aside.
- In a medium bowl, combine frozen peaches, blueberries, 2 Tbsp. of sugar, cornstarch, cinnamon, vanilla, and freshly squeezed orange juice.
- Pour batter over melted margarine in pan, then slowly pour fruit filing mixture over batter. Do not stir or spread.
- Bake in oven for 40 minutes until fruit is bubbling and crust is brown.
- Store any leftover cobbler covered in the refrigerator for 3-4 days. To reheat, bake covered in a 350 degree F oven for 15-20 minutes until warm.
Recipe Notes
Recipes meets Dinner Tonight Recipe criteria with a per-serving Vitamin C content of above 10%
