Gluten Free Cowboy Cobbler

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Gluten Free Cowboy Cobbler

Batter:

2 Cups all-purpose Gluten Free Flour ( I use Tom Sawyer/Betty Crocker GF)

1  1/2 Cup white granulated Sugar(reserve ½ cup for filling)

1 Teaspoon GF Baking Powder

1/4  Teaspoon Baking Soda

1 Large Egg beaten

1 Cup Water

Filling:

2 Cups fresh or frozen Fruit ( I used frozen Dark Sweet pitted Cherries)

2 Tablespoons Cold butter chopped ( reserve 1 tablespoon for topping)

Preheat oven to 375:

In medium mixing bowl whisk together flour, sugar, baking powder, and baking soda.  Add water and beaten egg, whisk until all lumps are gone. Prepare 10 inch cast iron skillet, by completely greasing bottom and all the way up the sides. If you are using fresh fruit, such as blueberries, wash and drain fruit. Pour half of the batter into bottom of skillet, spreading completely to the edges of skillet. Then add fruit, arranging almost to the edge of the dough, but not touching the outside edge of the skillet. Top fruit with ½ cup sugar, and dot with 1 Tablespoon cold butter. Pour remaining batter over and completely covering fruit. Bake for 30-35 minutes or until starting to brown. Dot with remaining butter and sprinkle sugar over the top ( about 1 tablespoon). Bake another 5 minutes. Remove from oven and serve warm. Enjoy!

If this were made over an open fire, I would use a cast iron Dutch oven and it would be covered by the lid, with hot coals stacked on top so it could bake.

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