This cobbler recipe was created in partnership with Pamela’s Products as part of the 2015 Baking Partner program.
Well, spring whizzed by, didn’t it? It’s been a really busy few weeks and months, but I feel like I managed to really enjoy the nice weather, beautiful blossoms, and the return of some of my favorite fruits and veggies to the produce section. There are also so many exciting things are happening right now, not the least of which is that I’m teaming up with Pamela’s Products again this year as a Baking Partner. (Cue the Happy Dance!) Throughout the rest of the year I’ll be sharing some new recipes I’m developing using Pamela’s Gluten-Free All-Purpose flour and other baking mixes. (You can see last year’s recipes here.) First up: Gluten-Free Strawberry Rhubarb Cobbler.
Cobblers come in many shapes and forms. I chose to do a sort of deep dish variety topped with gluten-free drop biscuits or dumplings. I think this is our preferred fruit dessert of all time. Tender, sweet biscuits on top of in-season fruit is just fantastic – nothing better. I was tempted to try other fruit with the rhubarb, but I kept coming back to the old standby. It’s a classic combo for a reason! I also love that ruby red color. Cobbler tends to be a homely dessert, but in a “so ugly it’s pretty” kind of way. Am I right?
I made several variations of this cobbler as I was testing it out and every single bite was 100% enjoyed by me and my family. We are strawberry-rhubarb fiends! It was a tough job, I’m sure they’d tell you.I’m experimenting with going dairy- and (mostly) egg-free again. So this recipe is also vegan. Eggs aren’t needed at all with the Pamela’s Biscuit and Scone Mix anyway, so that wasn’t an issue. And it’s easy enough to make dairy substitutions for the almond milk and organic vegetable shortening. For the topping, our go-to is whipped coconut cream. But…someone, I won’t say who, did complain a little that I didn’t make homemade ice cream to go on top. Ha! (SPOILED.) It so good piping hot out of the oven with the cream melting into a pool around the fruit. Mmm… (more…)