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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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
45 mins
total:
1 hr 25 mins
Yield:
Serves 12 (serving size: 1 biscuit and 1/2 cup apple mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Source

Gluten-Free Baking

Nutrition Facts

260 calories; fat 7g; saturated fat 1.8g; mono fat 3.1g; poly fat 1.9g; protein 2g; carbohydrates 49g; fiber 2.4g; cholesterol 16mg; iron 0.6mg; sodium 167mg; calcium 59mg.
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