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How To Make Gluten-Free Fruit Cobbler

Meghan Splawn
  • minutes
  • Serves 10 to 12

INGREDIENTS

1 tbsp

Lemon, zest

1

lbs Peaches

6 oz

Raspberries

1 1/2 tsp

Baking powder

1/2 cup

Cornmeal, fine

2 tbsp

Cornstarch

1 tsp

Demerara or other coarse sugar

11/16 cup

Granulated sugar

1 1/4 tsp

Kosher salt

1/4 tsp

Nutmeg

1/2 cup

Oat flour

1/3 cup

White rice flour

1 tbsp

Butter, unsalted

1 9/16 cups

Heavy cream