Gluten-Free Pear Cobbler
Description
Rustic, gluten-free drop biscuits top fresh pears for an old-fashioned fall or winter treat suitable for celiacs.
Ingredients
•
4 tablespoons cold butter, divided
•
1 1/2 pounds Comice pears - peeled, cored, and cubed
•
1 teaspoon lemon juice
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2 tablespoons cornstarch
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1/4 cup white rice flour
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1/4 cup brown rice flour
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1/4 cup buckwheat flour
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2 tablespoons flaxseed meal
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1/8 cup packed brown sugar
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1/2 teaspoon baking powder
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1/4 cup cold milk, divided
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Cube 1 tablespoon of butter and place in an 8-inch round baking dish.
2
Place pears in a mixing bowl. Sprinkle with lemon juice and toss to coat. Sprinkle cornstarch over pears and toss to coat. Set aside.
3
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.
4
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.
5
Bake in the preheated oven until top has browned and pears are bubbling, about 30 minutes. Serve warm.