Fall Harvest Cobbler
(or, a cobbler you can make when you have a little of everything, but not a lot of anything)
This is gfcf, and free of gluten, wheat, dairy, egg, nut, tree nut, berry, fish, shellfish, sesame, and soy. It is also vegetarian and vegan. Please check the canned cherry pie filling to make sure it is safe for your allergies.
Ingredients
- 1 batch Biscuit Topping, made with a little extra milk substitute and 2 TBS sugar
- 1 can cherry pie filling
- 1 large or 2 small sweet apple, peeled, cored, and diced (Ambrosia or Honey Sweet are fabulous)
- 3/4 cup dried cranberries
Method
Preheat oven to 375.
Mix together the biscuit topping, but leave it a little runny.
Mix together the pie filling, apple dices, and dried cranberries.
Lightly oil an 8 inch pie tin. Pour in the pie filling, then top with the biscuit topping. Bake for 30-45 minutes, until the top becomes golden brown.
Let cool a bit, and then serve as is or topped with a little confectioner’s sugar or honey.
