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Thursday, 28 January 2016

Seasonal Fruit Cobbler

Today I want to share a recipe that has become a regular favourite in our house.  Like most of the things I cook or bake, it is simple, reasonably quick to put together and healthy. This is a great dessert for anyone who is gluten and/or dairy free as it doesn't have gluten or dairy in it.  I find it is also an excellent way of ensuring my daughter (who has hit the fussy eating stage) actually eats some fruit as she won't eat it raw. If there are any leftovers, I like to have it warmed up for breakfast- yum! I vary the fruit depending on the season.  In Winter, I like to make this with a mix of pear and apple and in Summer I like to make it with stone fruit and berries.  Today I will give you the quantities I use for Summer fruit.

A quick photo I snapped before I put this in the oven to bake


110 grams ground nuts.  I use either all ground almonds or a mix of ground almonds and ground walnuts.
2 tablespoons canola oil
1 1/2 teaspoons baking powder
2 free range eggs
50g sugar
50g brown rice flour

Fruit filling
1/2 cup of blueberries
1 apple - sliced
4 nectarines - stone removed and sliced
cinnamon for sprinkling over fruit

1.  Preheat the oven to 180 degrees
2. Grease the dish you are using (I use canola oil spray)
3. Arrange the fruit in the dish in an even layer and sprinkle with cinnamon
4. Mix the dry ingredients together for the topping.  Add the eggs and oil and mix or whisk to remove any lumps. You will end up with quite a sticky doughy mixture.  Drop spoonfuls of the topping over the fruit- you may wish to smooth slightly with the back of the spoon.
5.  Bake for about 25 minutes, or until the topping is golden and the fruit looks cooked to your liking.

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