Gluten-Free Pear Cobbler
James tynion iv, sam johns.
Recipe Summary Gluten-Free Pear Cobbler
Rustic, gluten-free drop biscuits top fresh pears for an old-fashioned fall or winter treat suitable for celiacs. I use comice pears that are naturally very sweet and juicy even when firm to ensure natural sweetness that will maintain their shape after cooking.Ingredients | Punchline Dc Comics Wikipedia4 tablespoons cold butter, divided1 ½ pounds Comice pears - peeled, cored, and cubed1 teaspoon lemon juice2 tablespoons cornstarch¼ cup white rice flour¼ cup brown rice flour¼ cup buckwheat flour2 tablespoons flaxseed meal⅛ cup packed brown sugar½ teaspoon baking powder¼ cup cold milk, dividedDirectionsPreheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.Whisk white rice flour, brown rice flour, buckwheat flour, flaxseed meal, brown sugar, and baking powder together in a mixing bowl. Cut in remaining butter until the mixture resembles coarse pebbles. Add milk, 1 tablespoon at a time, until dough begins to pull together and form a ball.Pour the pears into the prepared baking dish, covering the cubed butter. Drop walnut-sized balls of dough on top, pushing down to flatten and form a crust.Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.Info | Punchline Dc Comics Wikipediaprep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings
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