I hate to keep whining about this gluten-free thing, but I’m amazed how often it comes up. Not just as an ingredient but as a convenience – what could be more convenient or available than a sandwich – and even as a tradition. Every year (for 7 glorious, much-appreciated years), Dad and Step-Mom have invited us for a week at the Chautauqua Institution, a place full of thought, the arts, compassionate spirituality and for us, family meals that include pie made at a local farmer’s market. My husband and my Dad often enjoy pie 3 times a day, with the ‘all that fruit’ offering the perfect justification for their over-indulgence.
What to do about this gluten-full tradition? As much as I want to help, I am on vacation and not about to spend the week trying to perfect gluten free pie crust. So, I sought to create a lazy alternative that would satisfy the pie-ready-triangle-shaped space in my husband’s gut.
Here is my easy peezy, lemon squeezy cobbler recipe that has been very well received. Thank goodness!!
I made it twice, and guess what Little Sis? – the second time was better than the first!
Easy Peezy Lemon Squeezy Cobbler or EP Cobbler
– Fruit to cover the bottom of a 9 by 13 pan about 1/2 – 1 inch thick.
The first time I made it I used 8 peaches in a slightly smaller pan… The second time I used 3 peaches, 1 small nectarine and a pint of blueberries. The result was better with the fruit more spread out.
– 2 cups oats divided into 1 cup measures
– 1/2 cup unpacked brown sugar – which translates to about 1/3 packed I’m guessing
– 1/4 cup dairy butter (I haven’t tried vegan butter or oil, let me know if you do!)
– 1/4 tsp salt (optional – I did not use, but it probably would only improve the flavor)
Pre-heat oven to 350
Wash and cut if using large fruit – don’t cut blueberries ;-)
Spread in bottom of lightly oiled pan
Mix in 1 cup of rolled oats and stir around
In mixing bowl mix 1 cup oats, butter cut into chunks, brown sugar and salt if using
Mash it around until it is small clumps.
Spread the small clumps out as evenly as possible over the fruit
Bake for about a half hour, or until lightly browned on top and fruit is fragrant and soft.
Serve to pie lovers on pie plates with pie forks and with loving instructions to place, with or without ice cream, in pie hole :-)
(Take a big serving for yourself because they’ll be back for more and eat it all. You know how they are.)