Pumpkin Cobbler GF

By MaryEllen

Ingredients

• Maple Topping:
• 1 1/4 1 1/4 1/4 cups (169 grams) gfJules™ Gluten Free All Purpose Flour
• 2 2 2 tsp. baking powder
• 1/2 1/2 1/2 tsp. baking soda
• 1/2 1/2 1/2 tsp. sea salt
• 3/4 3/4 3/4 cup granulated sugar
• 1 1 1 tsp. ground cinnamon
• 1/2 1/2 1/2 tsp. ground nutmeg
• 1/2 1/2 1/2 tsp. ground cloves
• 1/4 1/4 1/4 tsp. ground ginger
• 1/2 1/2 1/2 cup pumpkin purée (make your own or use canned)
• 1/4 1/4 1/4 cup milk (dairy or non-dairy)
• 1/4 1/4 1/4 cup melted butter or vegan butter (e.g. Earth Balance® Buttery Sticks)
• 2 2 2 tsp. pure vanilla extract
• 1/4 1/4 1/4 cup granulated sugar
• 1/2 1/2 1/2 cup brown sugar
• 1/4 1/4 1/4 cup chopped pecans
• 1 1/4 1 1/4 1/4 cups very hot water
• 3 3 3 Tbs. pure maple syrup
• ice cream or whipped topping

Details

Adapted from gfjules.com

Preparation

Step 1

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.