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
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.
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.
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.
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