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Gluten-free pear and rhubarb cobbler

Now everyone can enjoy this winter warmer!
6-8
10M
50M
1H

This fruity beauty cobbler is a cinch to make. Served with ice-cream and syrup, you’ll have to dish out seconds!

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Ingredients

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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