Apple & Pear Cobbler
2 cored, sliced & peeled Granny Smith apples
2 cored, sliced & peeled Bosc pears
2 cups sugar divided
1/2 cup water
8 tablespoon butter*
1 1/2 cup barley flour
1 3/4 teaspoons of gluten free baking powder
3/4 teaspoons of salt ~ (baking powder & salt turns the flour into self rising)
1 1/2 cup milk
1/2 teaspoon of cinnamon
1/2 teaspoon of all spice
1/4 teaspoon salt
-Preheat oven to 350
-Combine apples, pears, 1 cup of sugar, cinnamon, all spice & water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes; remove from heat.
-Put the butter in 3 quart baking dish & place in the oven to melt
-Mix remaining 1 cup sugar, flour (personally I used barley flour since we are allergic to wheat ~ Barley only contains a small amount of gluten, so is rarely used to make bread, with the exception of unleavened bread. It has a slightly nutty flavour, and can be used to thicken or flavour soups or stews. Blended with other alternative flours it is also fairly versatile for cakes, biscuits, pastry, dumplings etc) & baking powder & 3/4 teaspoons of salt & milk (for this recipe I used plain soy milk) mix slowly to prevent clumping. Pour mixture over melted butter. DO NOT MIX
-Spoon fruit on top gently pouring in the syrup. Batter will rise during baking
-Bake 30 -45 minutes
*Daughter seems to be ok with butter so we still use it
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