Gluten Free Desserts for Thanksgiving…or Christmas

This Thanksgiving I knew I was having some gluten free guests and I wanted everyone to eat the same dessert. So I did some searching and trial bakes and came up with these recipes. After the many requests for the recipes I decided to post them here. Not gluten free, I think the recipes would be fine with regular flour. Sorry I don’t have photos, I didn’t think of it until the desserts were history.

Easy Gluten Free Fruit Cobbler  about a pie size recipe, but I doubled it for 2 dishes

1 c. All-purpose gluten free flour

1 cup sugar

1 egg or (2 T. vegetable oil and 4 T water and 4 t. baking powder whisked) or 2 egg whites I used one egg

¼ c. melted butter 

2 cups fresh or frozen berries or cut up fruit, enough to cover 8×8 baking pan (I used 3 cups frozen fruit for a single recipe, but I doubled this recipe for the 9×13 pan so I doubled the frozen fruit. You could certainly use fresh fruit)

¼ cup sugar and 1 T. cinnamon – the cinnamon is optional

Preheat oven to 350° F.

1. Pour cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate. Sprinkle with cinnamon and sugar. Stir until mixed in the dish.
2. Combine the topping ingredients (except the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking. 

Read this before you make the recipe!!!!!! (I stirred the melted butter into the topping ingredients, then patted it out on the berries. I did this because I did not read the recipe well first, but it worked so well the first time I made it that I did it that way the second time.)

Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly.
Serve warm, plain or with vanilla ice cream

I doubled this for Thanksgiving and made two dishes, one 8×8 and the other in a pie dish to send home with my gluten free daughter.

GLUTEN FREE PUMPKIN COBBLER  I doubled this for an 9×13 pan

Pumpkin Cobbler

Read this before making the recipes: I did not use the topping recipe as written. I just sprinkled the chopped pecans and drizzled the maple syrup over the batter lightly before baking.

  • 1 ¼ cups Gluten Free All Purpose Flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1/2 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • ¼ tsp. ground ginger
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter
  • 2 tsp. pure vanilla extract

Note: I used 2 t. pumpkin pie seasoning instead of the separate spices

1/4 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/4 cups very hot water

3 Tbs. pure maple syrup

Remember I just sprinkled the chopped pecans and drizzled the maple syrup over the batter lightly before baking.

Preheat oven to 350°F.
1.Whisk flour, baking powder, baking soda, sea salt, sugar and spices together in a large bowl.
2. In a separate bowl, stir to combine:  pumpkin puree, milk, melted butter and vanilla. Add pumpkin mixture to the flour bowl and stir with a fork until completely mixed. Batter will be thick.
3. Transfer to a small casserole, 8×8 would work or a pie dish.  If doubling, use a 9×13 pan.
4.To prepare the topping, stir sugars and pecans together, then distribute evenly on top of the cobbler mixture in the pan. See note above.
5.Pour syrup into the measured hot water, then pour over the pumpkin mixture without stirring. Place casserole on top of a baking sheet with sides in case the casserole overflows the sides of your pan while baking. The mixture expands when hot and contracts somewhat during cooling.

Bake for 45-50 minutes, or until it doesn’t jiggle much in the middle when moving the dish.   Serve warm with vanilla ice cream, if desired.

As I said, I doubled it in a 9×13 pan, and for the pie crust haters, this was better than the traditional pumpkin pie. It cuts and serves easily.

Norwegian Apple Pie, more like a moist apple cake

  1. Mix together: 1 cup gluten free flour, 2 t. baking powder, ½ t. salt, 1 ½ cups sugar, and ½ t. cinnamon. Set aside
  2. Beat 2 eggs. Add ½ t. lemon juice and 1 t. vanilla.
  3. Add dry ingredients to egg mixture and stir till moist.
  4. Add 2 cups diced apples and 1 c. chopped nuts.  Mix thoroughly. Note I used 3 cups sliced apples per recipe. For Thanksgiving I doubled this into a 9×13 pan and served it with whipped cream.)
  5. Pour into greased 10 inch pie plate. Bake at 375 for 30-35 minutes. The original source for the pumpkin cobbler.

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