Terra Americana

This cobbler recipe started out decades ago.  It was a thrown together post Thanksgiving treat.  It was good.  But then life happened and that original recipe evolved.  Travels north, a taste of Cape Breton's grunting blueberries, a desire to eat seasonal, local, better and a love affair with a certain cookbook all got in the way. 

Cold nights on the maritime coast call for a fruit filled bowl of something that resembles pie.  It might be called Pandowdy or Slump, the result is often prettier than the name.   After reading the directions for a Johhny Cake Cobbler in Baking with Julia,   what was a basic dough turned into a hearty, healthy and delicious crown.  Coconut oil replaces the butter and adds subtle sweetness.  Arrowroot and rice flours give it a flaky delicacy.  The fact that it is gluten and dairy free makes it even better.

• 2 tbsp Orange Vanilla Sugar or 1 tbsp Xylitol.
• 1/2 tbsp Russian Mulling Spice
  
• 6 tree frut - peaches, plums, nectarines, apricots, apples, pears or an assortment of each
  
• 1 cup cranberries (or 1/2 cup craisins) ((or 1 cup blueberries, mulberries, raspberries, blackberries, you get the idea))
  

  

 

More recipes for this delicious book:

• Chocolate Truffle Tartlets

• Lemon Loaf Cake

• Buttermilk Crumb Muffins

• French Apple Tart