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Who ever thought of a gluten free Maple Pumpkin COBBLER? I mean, the flavors obviously marry quite naturally, but in a pie … how would it work in a cobbler?
Well, here’s how it happened.
Ever wind up with half a can of pumpkin purée and don’t know what to do with it? Pinterest! At least that’s what I did. I actually found a really cool (gluten) recipe for pumpkin cobbler where you pour hot water over top of the batter and bake it. The method was too intriguing … I just had to try it!
If you’d like to see the original (gluten) version that caught my eye, hope to LaurensLatest.com. I’d never seen her blog before, but I’m glad I tried this hot water method for my cobbler. Very cool stuff.
The resulting cobbler is difficult to describe: part cake; part bread pudding; part crisp; part British pudding; and yes, I guess part cobbler.
In researching the history of what we call “cobblers,” turns out all a dish needs is fruit, butter, sugar and flour. I’m pushing the envelope a bit by using pumpkin instead of a traditional cobbler fruit like peaches, apples or berries, but I think I have license to do so. “Cobbler” seems to be the name early colonists gave nearly any kind of mixture they baked.
Looking a bit further, this yummy gluten free Maple Pumpkin Cobbler of mine may be even more aptly dubbed a “grunt” or a “slump,” but who would eat that?! What’s Cooking America defines these unattractively named dishes as “a simple dumpling-like pudding (basically a cobbler) using local fruit.” And that’s pretty much what I’ve created…but I’m sticking with “cobbler.”
If you’d like to try a more traditional fruit cobbler (but then again, what’s traditional?), hop over to my gluten free spin on an old fashioned blueberry cobbler. My easy gluten free peach, apple or berry cobbler recipe can also be whipped up in a jiffy. In the mood for a crisp? Try my gluten free oatmeal crisp!
But first, gluten free Maple Pumpkin COBBLER!
Preheat oven to 350°F.
Whisk gfJules™ Flour, baking powder, baking soda, sea salt, sugar and spices together in a large bowl.
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.
Transfer to a small casserole. The one I used is 7×10 inches; 8×8 would also work. If doubling, use a 9×13 pan.
To prepare the topping, stir sugars and pecans together, then distribute evenly on top of the cobbler mixture in the pan.
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.
Place baking sheet with casserole on top into preheated oven and bake for 45-50 minutes, or until it doesn’t jiggle much in the middle when moving the casserole dish.
Serve warm with vanilla ice cream, if desired.
Great as a side dish, dessert or breakfast!