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Gluten-free pear and rhubarb cobbler

Now everyone can enjoy this winter warmer! - by Fast Ed
  • 21 Jun 2019
Prep: 10 Minutes - Cook: 50 Minutes - Serves 6-8
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This fruity beauty cobbler is a cinch to make. Served with ice-cream and syrup, you’ll have to dish out seconds!

Ingredients

1 bunch rhubarb, chopped

11/2 cups caster sugar

Juice of 1 lemon

6 ripe pears, peeled, diced

1 cup almond meal

1 cup coconut flour

1 cup desiccated coconut

100g unsalted butter, melted

1 cup Greek yoghurt

1 free-range egg

Ice-cream and golden syrup, to serve

Method

  1. Preheat oven to 180°C fan-forced (200°C conventional). Grease a 2L baking dish. Combine rhubarb, half the caster sugar and lemon juice in a medium saucepan and set over medium heat. Cook, stirring occasionally, for 15 minutes, until softened. Mix in pears, cook for a further 3 minutes until tender. Remove from heat and set aside.

  2. Meanwhile, put almond meal, coconut flour, coconut and remaining sugar in a large bowl and stir well. Add melted butter, mixing well. Beat in yoghurt and whisked egg.

  3. Spoon rhubarb and pear mixture into prepared baking dish. Top with batter, spreading evenly. Bake for 30-35 minutes, until cobbler is golden and crisp. Cool slightly, then serve warm with scoops of ice-cream and a drizzle of golden syrup.

For more of Fast Ed's delicious recipes, pick up a copy of the latest issue in selected newsagents and supermarkets or buy online today!

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Fast Ed
Fast Ed
'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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