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))
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