Cherry Cobbler

wheat, gluten, egg, dairy, and soy free

Ingredients

• 4 cups pie cherries, pitted and drained (if you using frozen, thaw first)
• 1 cup sugar
• 1/4 cup margarine, softened
• 1 1/2 cup gluten free flour mixture (I used the regular Bette Hagman flour from Miss Roben’s)
• 2 tablespoons baking powder
• 1 cup reserved cherry juice
• 3 Tablespoons Dari-Free powder or alternative, e.g. soy or rice powder
• 1 cup carbonated water, e.g. seltzer or club soda
• 3/4 cup sugar for sprinkling over fruit

Directions

1. Combine sugar, margarine, flour and baking powder and Dari-Free/water mixture blending until smooth.
2. Transfer mixture to well greased casserole dish and carefully place drained cherries on top of batter.
3. Sprinkle fruit with sugar and then pour reserved juice on top.
4. Bake at 375 degrees for 45 minutes or until knife inserted into center comes out clean.
5. Serve warm or chilled.

Note: The cobbler topping rises to the top of the baking dish and forms a crust.

© 2001 Diane Hartman, all rights reserved