Fresh apples and frozen cherries create the ultimate marriage of sweet-tart flavors in this kid-approved dessert. Gluten-free spiral biscuits take the place of the traditional drop biscuit dough used to top cobblers.
4 large Fuji apples, peeled and cut into 1/4-inch slices (about 6 cups)
1 (12-ounce) package frozen pitted dark sweet cherries, thawed and drained
1 cup granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
2.3 ounces brown rice flour (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1.15 ounces cornstarch (about 1/4 cup)
2 tablespoons granulated sugar
1 1/2 teaspoons xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup non-dairy buttery spread (such as Earth Balance)
2 tablespoons vanilla rice milk
1 large egg, lightly beaten
Brown rice flour, for dusting
1 tablespoon non-dairy buttery spread, melted
1/3 cup packed brown sugar
How to Make It
Preheat oven to 400°.
To prepare filling, combine first 6 ingredients in a large bowl; toss gently to combine. Spoon mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray.
To prepare biscuits, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 tablespoons granulated sugar, and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk; cut in 1/3 cup buttery spread with a pastry blender or 2 knives until mixture resembles coarse meal. Make a well in center of flour mixture; add rice milk and egg, stirring just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 to 6 times. Roll dough into a 12 x 12-inch square. Brush 1 tablespoon melted buttery spread over dough; sprinkle evenly with brown sugar. Roll up dough tightly, jelly-roll fashion. Pinch seams and ends to seal. Cut into 12 (1-inch) slices; place in a single layer on top of filling. Bake at 400° for 40 minutes or until biscuits are golden brown.
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