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Monday, 19 February 2018 13:00

Quick and Easy Leftover Jam Free-From Cobbler

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Quick and Easy Leftover Jam Free-From Cobbler Quick and Easy Leftover Jam Free-From Cobbler Nicole Van Hoey
One of my favorite fall treats has always been my mom's apple crisp. In addition to being delicious, it was easy to change it to dairy free, and then again to wheat free. I miss it a lot during the rest of the year. As sick as I am of oats sometimes, they do come in handy as a cobbler topping and more. Here, I used an adaptation of my mom's apple crisp topping, melded with some not-wheat-free cobbler and jam bar examples (from the Pomona's pectin recipe page) to make a year-round cobbler. This one has a pressed bottom, and a top that is sprinkled but that expands to cover the fruit as it bakes. The coolest part, for me, is that the recipe has become my go-to way of using up leftover jam (you know, the drippy stuff at the bottom of your jars or homemade containers), past-ripe mushed up fruit, etc---whatever is in season. Don't be intimidated by the long directions---they simply lay out every small step for you in case you're new to making grain-and-fruit layered items. Enjoy!

  • Ingredients: Crust:
    3/4 cup gluten-free oat flour (I use Bob's Red Mill)
    1/3 cup tapioca starch (any starch will do)
    1/3 cup almond flour (or replace with more oat flour or chickpea flour for almond allergy)
    1 cup brown sugar (you can reduce this to taste if you watch glucose levels)
    1/2 tsp salt
    1-1/2 cup rolled oats
    1/2 tsp baking soda
    1 tsp vanilla
    scant 1/2 cup canola oil
    scant 1/2 cup jarred, unsweetened applesauce

    FIlling:
    1 cup leftover jams (runny remainders are great for this, but thick new jams work too)
    1/4 cup cornstarch (use as little as 1 Tbsp for thick jams and the cobbler will still bake up)
  • Instructions: BOTTOM CRUST DIRECTIONS

    Preheat the oven to 400 degrees.

    ​ Lightly grease a medium casserole dish. I use a 7 x 10 Corningware-style dish.

    In a large bowl, use a wooden spoon to combine the dry ingredients of the crust.

    Make a small well in the mixture and add the vanilla, oil, and applesauce.

    Use two forks to drag the liquids through the crust mixture to make a crumbly texture (similar to cutting in butter). I like to turn the forks over and pull them away from the middle of the bowl in different directions.

    Use your hands or a spoon to scoop almost exactly half of the crust into the prepared dish.

    Wet your fingertips and press the mixture lightly into a crust shape, from the middle toward the edges of the dish. This crust should be just thick enough to cover the bottom, not thicker.

    FILLING DIRECTIONS

    In a separate bowl, combine the jam and cornstarch, stirring or whisking until cornstarch is evenly distributed and not lumpy. The mixture will thicken with the oven heat.

    Use a spoon to spread the filling across the bottom crust, leaving about 1/8-inch edge without filling.

    TOP CRUST DIRECTIONS

    Wet your fingers again and drop the rest of the crust mixture onto the filling in small sprinkles or crumbles. This will not look like it's going to work! You should have enough crust mixture left to almost cover the filling, with some holes. It's most important that your edges are covered with the crumble (but the result tastes just as good if the filling leaks out!). If you have a hard time with the wet mixture, it's okay to incorporate a bit more oat flour to the top crust mixture, too. The entire recipe is very forgiving of measurement estimates (which could be why I like it so much!).

    Place the dish uncovered into the oven for 20 minutes (or until the edges are dark brown, if you like crispy crusts).

    Remove the dish to a cooling rack for at least 15 minutes. This can be served warm with spoons, or it can be chilled and sliced later on.

  • Serves: Maybe 8 if you share
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, Light fare
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Substitution ideas: My family favorite these days is raspberry cobbler. We go heavy on the oats: oat flour, GF oat kernels.
  • Serving suggestions: Delicious warm with safe ice cream, or whipped cream, of course. Also nice out of the freezer (take it poolside) and sliced!
  • Specialty Diets: Vegan, Vegetarian
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