Small School Cook makes apple cobbler.
This apple cobbler recipe is one my mom used to make all the time when she was the cook for a small school. They had the proverbial “One Room School Houseâ€. It consisted of 1st grade thru 8th with about 90 students total. This is when we lived in a rural ranch area. Small community from a huge area since every one came from large cattle ranches.
She wanted to have a part time job, and with the pickin’s being few, decided to become
the cafeteria cook. Now, this wasn’t regular school chow, this was down home yummy goodness. Very few plates came back with leftovers. And all the kids loved her.
So, here is her Apple Cobbler, scaled down and made gluten free.
Â
Gluten Free Apple Cobbler
6 apples ( I really like Pink Ladies, but use a good cooking apple)
1 cup gluten free flour
¼ tsp. xanthan gum (omit if your flour blend has it already)
½ cup brown sugar
½ cup granulated sugar
1 ½ tsp. baking powder
1 tsp. ground cinnamon (I used 2 tsp.-we like cinnamon)
1 egg
6 Tbsp butter, melted or non-dairy margarine
¼ tsp. xanthan gum (omit if your flour blend has it already)
½ cup brown sugar
½ cup granulated sugar
1 ½ tsp. baking powder
1 tsp. ground cinnamon (I used 2 tsp.-we like cinnamon)
1 egg
6 Tbsp butter, melted or non-dairy margarine
Equipment: 2 quart baking dish, good knife or apple peeler corer, bowl, fork and an appetite
Preheat the oven to 350 degrees. Grease the 2 quart baking dish and set aside.
In a medium sized bowl, whisk together the flour, xanthan gum (if using), both sugars, baking powder and cinnamon.
In a medium sized bowl, whisk together the flour, xanthan gum (if using), both sugars, baking powder and cinnamon.
Peel, core and slice the apples using a goof knife or the apple peeler corer. Place the apples in the bottom of the 2 quart dish.
Beat the egg in a small bowl or cup. Pour over the flour mix and stir with a fork until combined and little bits form. Spread this over the top of the apples. Pour the melted butter over the top of that.
Pop in the oven and bake for 45 minutes or until a fork can be easily pushed through the apples.
Serve with ice cream or whipped cream. This makes a yummy hot breakfast (my choice for leftovers).
Happy Baking!
Team Gluten Free Farm Girl
P.S. This would make a great morning treat. Whisk all the dry ingredients together, place in a zip bag. You could pre-cut the apples and hold them in water laced with lemon juice so they don’t brown. Then assemble and bake in the morning. Or make the day before and just reheat in the oven or the microwave.
Photo source: Land O Lakes
20 Comments
Debbie
October 20, 2015What do you suggest I use to substitute for the egg. I am severely allergic to eggs. I have used 1/4 cup applesauce as an egg substitute in the past as I do not like the egg substitute aftertaste.
kathy
October 21, 2015Have you tried using the flax meal egg replacer? 1 Tbsp. flax seed meal mixed with 3 Tbsp. of water per egg. Let it sit until it gels.
You could also try using one ripe banana mashed really well and then added in.
Hope this helps.
Caron H
October 27, 2015Do we have to use the xanthan gum?
kathy
October 28, 2015No you don’t. It might not stick together as well and will be more crumbly, but you don’t have to use it for this recipe.
Christine Wolf
October 29, 2015My Grandmother was the school cook for a K-8. She used to make something similar. And like your mom all the kids loved her. For some kids sometimes this was the only meal so she made sure that they got good home cooking. She even made breakfast for those that got to school early. I was at a yard sale in the town where she lived and met someone who remembered her lunches with fond memories.
kathy
October 30, 2015What a special memory. That’s awesome! It shows how loving people through food is very powerful. Thanks for sharing.
Pat Vance
November 10, 2015I baked this last week and used gluten free flour called Better Batter it was so good I was so surprised, I do have Celiac and also Diabetes so I was wondering if I could possibly use sugar substitute for the white sugar in this recipe and other recipes that call for sugar.If I can, would I have to change the measurements? Thank you
kathy
November 11, 2015Ye you sure can. Just buy one that is good for baking as some have an off taste that isn’t’ very good. Like Stevia for baking. If you follow their directions, you should be good. I’m glad you enjoyed it!
Donna
November 18, 2015This sounds wonderful.I’m making this today. I have been looking for a recipe that doesn’t use oatmeal,asI have a allergy to grains ,corn & dairy, In addition to having gluten sensitivity. Thanks in advance !
kathy
November 19, 2015Your welcome! Good luck with all your baking this holiday season.
Barb
November 27, 2015can you use coconut flour in this and would you use the same amount
kathy
December 1, 2015I would not use coconut flour in this. If you are looking for a paleo type flour, I would use almond meal and keep the amount the same.
Adriana smith
December 26, 2015Have it in the oven. Added chia seeds, chopped walnuts and some steel cut oats. We will see….
kathy
December 28, 2015How did it go?
Diane Morrison
February 7, 2016Thanks Kathy, I posted it on FB for all my Gluten Free friends, being a diabetic and no lactose, cooking has become a challenge.
kathy
March 1, 2016That is a challenge. thanks for sharing it along. Greatly appreciated.
Fonda Merriman
February 20, 2016Please please leave me a carb count as my child is diabetic and celiac. I really want to make it for him.
kathy
March 1, 2016i do not have a carb count for this. I apologize.
FONDA
March 18, 2016Many people that has Celiac disease has Diabetes as well. Please please give us. Carb count. I wish all the recipes would do both my
kathy
April 14, 2016We will try and see if we can get something that will help with that.
Leave A Response