Last year after a slew of health problems, I discovered that I not only have celiacs disease but also a corn allergy. It is the corn allergy that has been the real kicker. Corn is in absolutely everything it seems. The hidden blessing has been even more home cooking, no longer buying sweets and eliminating the minimal amount of processed foods that I was still relying upon. 

During the summer months, I go into fruit processing and hoarding overdrive. By doing so, I manage to have a good supply of fruit year round. This cobbler was made with fruit that I harvested and prepared for freezing last summer – except for the kiwis which ripen very late and keep most of the winter. The kiwis were put in the freezer in February. It could be made with fresh fruit as well. If you use fresh fruit like apples, increase the quantity by a cup or two. 

Prepare fruit: 

4+ cups of fruit – I used frozen sour cherries, kiwi, blackberries, plums and Indian (red) peaches

1/4 c. water

1 tbsp. potato or tapioca starch (corn starch if you aren’t allergic)

1/2 c. sugar – I use dehydrated cane juice – similar to sucanat – raw or coconut would be a good choice too

Bring to a simmer until it thickens and keep warm. 

Prepare dumplings:

1 c. gluten free flour – I used a mix of organic oat and sprouted brown rice flour

1 tsp. baking powder (there is corn free baking powder which uses potato starch rather than corn starch) 

1/4 c. sugar 

1 tsp. vanilla

3 tbsp. butter

1 beaten egg 

3 tbsp. milk or cream 

If you are using your own flour mix, add 1/4 – 1/2 tsp guar gum. Most pre-mixed gluten free flours have xantham gum which is made from corn and often an intestinal irritant. Guar gum works the exact same as xantham gum and is actually good for your gut. 

Mix dry ingredients. Cut in butter. Stir in wet ingredients just until blended. 

Pour hot fruit mixture into an 8×8 (or similar) glass baking dish and then spoon 6 dumplings on top. Bake at 400 degrees 20-25 minutes until golden.