Something that changed my life in recent years was the discovery of the fact that I am gluten intolerant. At first it was a big deal for me, as I grew up eating bread with almost everything...but soon I became inventive. I also discovered that there are vast numbers of people with the same intolerance, so this dessert is dedicated to those of you who are with me in this.
Gluten free fruit cobbler infused with black current Rooibos tea
Serves 6
Difficulty – easy
Preparation time – 20 minutes
Baking time – 30 minutes
Ingredients
1 large Granny Smith apple, peeled, cored and cut into cubes
125 g raspberries
5 nectarines, pips removed and cut into slices
5 T caster sugar
1 Carmien black current Rooibos tea bag steeped in 100 ml boiling water
6 heaped T butter, chilled
225 g gluten-free self-raising flour
70 g caster sugar
A large pinch of salt
130 ml buttermilk
Extra caster sugar for dusting
Method
Preheat the oven to 190°C.
Place the fruit in a pan with the sugar and a good glug of the black current Rooibos tea. Cook gently until the juices begin to run from the raspberries. Place into an oven dish or into individual oven-proof cups.
Prepare the topping by rubbing the cold butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Add the sugar and the salt, and mix into the flour mixture before adding the buttermilk to form a loose scone-type mixture.
Spoon the topping over the hot fruit randomly and sprinkle with a little caster sugar. Bake in the preheated oven for 30 minutes until golden brown.
Serve hot with double thick cream (optional.)
Developed for Crush! magazine and Carmien tea by Sophia Lindop.
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