New Computer... new recipes... new fun!

Yes!  The move and house remodeling are complete.  The old computer has been replaced with one that allows me to blog again.  Life is good!  I'm back..... [miss me?]

I've been learning where all the health food stores are here and what they carry.  I've been finding fun new blogs and companies that carry gluten-free foods/recipes.  I think mainstream corporate industry is finally catching on to the g-f market.  Hooray!  [Even Bisquick is on board!]

My dilemma still remains that families [like mine] with multiple food allergies still struggle to find allergy-safe foods in this modern convenience mentality world we live in.  Sigh.... Our favorite g-f cookies and 0pancake mixes have potato starch/flour in them.  Most of the really yummy bread recipes still use eggs and many use dairy.  What's a cornbread lovin' gal to do???

In the words of Dory from "Finding Nemo", "Just keep swimming... just keep swimming... ah, ha, ha. haaa...." [well maybe I should say, "Just keep baking..."]

So, my dear patient readers.... until Betty Crocker and other famous brands can make our meals more convenient, here is my offering of love to you.  A quick dessert I throw together when we need a sugar rush or unexpected company comes or just when I need to use up some ripening fruit!

Quick Fruit Cobbler
2 cups fresh fruit you have on hand (peaches, strawberries, blueberries, apples, or pears work great)
     or  2 cups of frozen fruit (obviously defrosted)
1 cup sugar [agave if you like less sweet]
1 tbsp. tapioca [optional]
1 cup g-f flour (sorghum with a little buckwheat is yummy)
2 cups g-f oatmeal
1 stick butter (or dairy free margarine)

Preheat over to 350 degrees.

Filling:
I have a favorite stoneware pan I love to make this in, but you can just use a pie or casserole dish. 
Prepare the fruit (peel, chop, core or whatever is appropriate for the particular fruit you use).  Spread fruit evenly in the bottom of pie pan.  Sprinkle 1/2 cup sugar and tapioca over fruit and let stand while preparing "crust".  If you are using a "dry", fresh fruit (like a green apple) you may need to add a bit of water to the filling. 

Clyde the Camel likes cobbler!

Crust:

In a medium bowl, combine flour, oatmeal, remaining sugar.   "Shake" the crust evenly over the top of the filling, using a spoon to spread if necessary.  Some people like to "cut in" their butter/margarine in the flour mixture before spreading it, I prefer to melt mine and drizzle it over the top of the crust. 

Bake for approximately 30 minutes until filling is bubbling through the crust.  Serve with your favorite non-dairy "ice cream" or whipped topping.

Note:  If you like more cake-like topping, switch the amounts of flour/oatmeal ratios.  You may need to add a bit of water/liquid to the filling to keep it from being quite to dry.