gluten free / dairy free option / refined sugar free
The top three reasons I love summer in order are; 1) warm weather 2) fruit cobbler 3) fresh produce, and trust me, the only reason warm weather comes before fruit cobbler is because without the weather we would not get the fruit. And that my friends, would be a huge bummer. Here is a little cobbler 101…….
Cobbler refers to a variety of dishes, particularly in the United States and the United Kingdom. They consist of a fruit or savoury filling poured into a baking dish and covered with a batter, biscuit, or dumpling before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobblers came into existence with the British American colonists because they were unable to make their traditional suet puddings due to missing ingredients and cooking devices. This particular recipe is my great grandmother’s and uses a simple pie crust as the topper. I significantly decreased the sugar in the filling, and also switched it to an unrefined sugar.
Cobblers are also great for beginning bakers! A fruit pie typically has two crusts and takes a little patience and dexterity to assemble. A cobbler only uses one crust and has a more rustic appearance to it, which makes it easier to hide any flaws in your pie crust. And trust me pie crusts can be tricky. You simply roll out one pie crust, lay it in the baking dish, pour in the filling and fold over the edges of the crust. Serve warm with your favorite ice cream!! Our personal favorite is blueberry cobbler with a vanilla coconut ice cream.
Enjoy!! nom nom
3 cups of sliced peaches or other fruit such as blueberries or blackberries
1/4 cup of organic natural cane sugar
3 TBS butter/ vegan butter
1 TBS. gluten-free cornstarch
1 Gluten Free Pie Crust
- Combine all of the ingredients in a saucepan and cook over low heat, stirring occasionally, until the mixture has thickened. Set aside.
- Follow this link to make the Gluten Free Pie Crust. Roll out the dough to be 1/8 inch thick.
- Place the pie crust into a 9×9′ baking dish. Make sure the crust in set down into the pan and the extra pie crust is hanging off the sides.
- Pour the filling into the crust. You can trim some of the dough that hangs over the side or you can leave it as is! Fold each side of the pie crust over the filling and make sure to pinch closed the corner flaps once all the sides are folded over.
- Brush the crust with milk (we use almond milk) and sprinkle with a small amount of sugar.
- Bake at 400 F for 30-35 minutes or until golden brown and bubbly
Side Note: If you roll the dough out to be an 1/8 inch thick you will have a good amount of dough hanging over the edges. If you decide to trim the pie crust, then here is what I do with the extra.
- Put all the scraps of dough together and form a ball. Roll out the dough, in can be anywhere between 1/4-1/2 inch thick. Cut into strips.
- Melt 1 TBS of butter and brush both side of the pie crust twigs. Sprinkle each side with sugar and cinnamon. Throw them on a baking sheet and put them in the same oven as the cobbler. Bake for 10-15 minutes, flipping once in the middle. Remove them from the oven and either serve as a garnish for your cobbler or they are a slightly sweet treat all by themselves!
gluten-free / refined sugar-free / dairy free option
Words cannot begin to express how AMAZING this pie is. So to honor that this is going to be a blissfully short post. The key to making this pie unforgettable is very simple. All you need are local, freshly picked strawberries, some rhubarb which grows rampant in most areas, and a bit of orange zest to tie it all together! There is no doubt in my mind that this pie would still be good in the dead of winter with store-bought produce but it would definitely be the ugly step child in comparison. So much so, that now that I have had the real deal I would NEVER be able to make it otherwise. And because I hate depriving myself of anything this good, I’ve decided I will just have to pick enough berries this season that I can freeze a bunch and make this pie year round!!!
If you are local to the Milwaukee area and want to go pick I highly recommend going to Barthel Fruit Farm. They are located near Mequon, WI and are hands down the best farm in the area!! In addition to strawberries, they also offer a variety of plants and herbs to buy, sugar snap peas which are available now, and apples and pumpkins coming in fall!!
Rhubarb is naturally a bit bitter to taste so the sweetness of these strawberries balances out that flavor profile with ease. And because these berries are SO sweet you can literally cut the sugar down by at least half without even blinking an eye, which appeals to the healthy side of my brain! The orange zest I added to the filling gives you just a hint of that citrus tang through the sweetness of the berries. It definitely gives your taste buds a little zing and gives the pie a more elegant finish.
The only other advice I can offer is to make two pies, because one is definitely not enough!!
Enjoy! nom nom
P.S. AS always, if you do not need to be GF feel free to just sub in your eveyday all purpose flour!!!!
2 cups fresh rhubarb; cut into 1/2 inch pieces
2 cups sliced strawberries
1/2-3/4 cup raw organic cane sugar
1/2 tsp. grated orange peel
1/3 cup GF all purpose flour
2 TBS butter
1/4 tsp nutmeg
pinch of salt
1 recipe for Gluten Free Pie Crust; makes (2) 9 inch crusts
- Preheat oven to 425. Prepare the pie crust by following the link above!
- Mix rhubarb, strawberries, sugar, orange peel, flour and nutmeg in a large bowl. Turn into prepared pie shell.
- Cut the butter into small pieces and dot the filling with them.
- Place the second pie crust over the filling. Cut 3 slits in the center to allow for ventilation. Seal and crimp the edges.
- Brush with milk or egg whites and sprinkle with sugar.
- Cover the pie’s edge with 2-3 inch of aluminum foil to prevent the edges from burning. Remove for the last 15 minutes of baking.
- Bake for 40-50 minutes or until crust is a golden brown.
Hey ya’ll! When I started today off I didn’t actually intend to write a post. Mondays, at least in my world always seem to be the day that if shit is going to hit the fan its going to hit on Monday. And this Monday did not fail. My daughter, who is 5 woke up sounding eerily like Mr. Snuffleupagus and proclaimed that going to the gym daycare where I volunteer and then to school (she is in K4 at a local nature school) “would be to stressful on her achy head and that “maybe she should go to spend the day with Alma” (my mom). I mean on one hand… the hilarity of what is stressful in her life compared to mine made me slightly jealous but it mostly made me smile at the pure amazing simplicity of her life and how truly lucky we are. This amazing fuzzy feeling was immediatley booted by the realization that I needed to get my ass in high gear if I was going to get myself and both kids fed and ready, out the door, drop her to my parents, cover my butt for my carpool pickup duties and get to my volunteer job on time and without losing my marbles along the way. Next, I tackled the relatively new issue of my two year old son’s eyes crossing (and staying crossed for what seems like an eternity). I won’t lie the first time it happened it made me giggle, but now I find myself just hoping they will go back to their correct starting position and that this is not some manifestation of a more serious problem. Confession…I have been told I can be a bit of a worrier at times, ok maybe more than a bit. This started a couple weeks ago but would happen randomly and pretty infrequently. But by this past weekend we found ourselves going from seeing it once or twice a day to three or four times in an hour. Not only that but my son began to seem bothered by it and slightly dazed after it would happen. Sound the mama bear call to action. After a few calls to my pediatrician and a couple recommendations from other parents I was able to secure a referral to a pediatric opthamologist close by. Once that was taken care of it was just a regular day of shuffling the kids to our nanny’s care (You will hear alot about her as we go, she is a legitimate member of the family and I would be lost without her. She has also unwittingly and just recently become my assistant for this blog). Once everyone seemed settled I was back out the door and headed to my therapy session for a neck injury. Two hours later (being a former professional dancer has its drawbacks) I was back on the road and headed home to finish the day with the kids, get my hubby packed for his four day trip, put in some time on my Arbonne business and get my recipes lined up for tomorrow’s posts. But once I got the kiddos and my hubby off to bed (no lie, he is in bed no later than 9pm). I found that I was itching to get in my comfies, apply the amazing Re9 cellular renewal face mask from Arbonne and write a recipe post. And in a rare easy Monday moment I knew exactly what to post. My gluten free pie crust recipe. It was perfect!! Not only is Easter a couple weeks away but I already wanted to make my Vegetarian Pot Pie for a friend going through some personal issues and I couldn’t do that without a pie crust. So here it is. Enjoy! P.S. If you don’t need to be gluten free feel free to add it back in and use an all purpose flour instead.
Gluten Free Pie Crust
Yield: Two 9in pie crusts
Prep time: 30 minutes Cook time: varies with recipe
2 cups of gluten free flour mix #1 or any GF all purpose flour
1/2 tsp salt; I prefer fleur de sel salt
8 TBS of unsalted organic butter or butter alternative, well chilled
1 large organic egg, lightly beaten
8-10 TBS ice cold water. I use a Pyrex glass measuring cup and add a couple ice cubes to ensure it is cold enough to form the dough.
- Place the flour and salt in a medium bowl, and whisk to combine.
- Cut in the chilled butter to the flour mixture using either a pastry cutter or your hands.
- Make a well in the center of the mixture and add the beaten egg. Gently work in the egg until the mixture is crumbly.
- Add the ice water to the center, one tablespoon at a time, working it in by hand until a moist crumbly dough forms. The crumbles should compress in shape and when squeezed should stick together. fYI…a wet dough is easier to manipulate than a dry one so make sure to use enough water that your dough forms into a ball easily.
- Shape the dough into a large ball. Cut the ball in half, placing each half onto a sheet of wax/parchmetn paper that has been sprinkled with additional gluten free flour mix. Form each half of dough into a smooth disk. Sprinkle a small amount of gluten free flour mix over each disk before covering them with another sheet of parchment paper. You can then roll out the dough to be 2 inches larger than whatever baking dish you are using. Helpful Tip: To get the crust into the pie plate with minimal damage: lift the bottom sheet of wax/parchment up off of the counter, center it over top of the baking dish, and quickly flip the paper over the plate to get the dough into the plate. The bottom sheet is now on top of the dough in the pie plate. Carefully peel away that sheet of parchment paper and you are left with an intact pie crust! If there are cracks in the crust, don’t panic. Simply press the cracks in the pastry together until they merge with the crust and disappear.
Check in tomorrow for two new recipes!! Vegetarian Pot Pie and Jumbo Chocolate Chip Cookies.