My Mom’s apple trees have a lot of apples this year, and we love Apple anything! This cobbler is so easy and making it on the grill adds to the flavor and keeps from heating up the house with the oven.
Grilled Skillet Apple Cobbler
2 Cups Gluten Free Biscuit Mix
2/3 Cup White Granulated Sugar
1 Cup Water
1 Large Egg (beaten)
4 Cups peeled and sliced Fresh Apples ( I used green cooking apples, sliced about 1/4 inch thick)
1 Tablespoon Ground Cinnamon
1/2 Cup packed Brown Sugar
1/4 Cup (1/2 Stick) Cold Butter sliced very thin ( or butter substitute)
1 Teaspoon Ground Cinnamon
1 Teaspoon White Granulated Sugar
Preheat Grill to 375 – 400* ( only use the outside burners)
In large bowl whisk together all ingredients for crust and pour about a third of the mixture into bottom of a greased 10 inch cast iron skillet. Just enough to cover bottom completely. Set aside the rest of the batter.
Then in another mixing bowl combine apples, cinnamon, and sugar. Then pour into skillet on top of the bottom crust. Then top apples with cold butter slices, spacing evenly over apples. When this is done pour the rest of the batter on top of butter and apples.
Place in the center of the top rack of grill and close lid. Remember to leave the center burners off and only use the end burners. Bake for 35 – 40 minutes or until crust is browned around the edges and a knife inserted into apples are soft.
10 minutes before removing from grill sprinkle top with remaining Cinnamon and Sugar. Enjoy!
Strawberry Thyme Frozen Yogurt Pie!
2 Cups fresh washed stemmed and sliced Strawberries
2 Tablespoons Fresh chopped Thyme (if you use dry, then only one Tablespoon)
1 Cup plain Greek Yogurt
1/2 Cup Stevia (you can add more or less of your favorite sweetener to your taste)
1 Gluten Free Graham cracker pie crust
Place strawberries, thyme, yogurt and sweetener into food processor. Chop on the puree setting until strawberries are finely chopped and other ingredients are well mixed. Pour into pie shell and freeze for at least 2-3 hours or until pie is set. Serve frozen, Enjoy!
This recipe also makes great yogurt popsicles, minus the pie crust of course!
Happy National Pie Day!
Jan’s Gluten Free Pecan Pie
1/2 Cup packed Brown Sugar
3 Tablespoons All purpose Gluten Free Flour
1/2 Teaspoon Salt
3 Large Eggs
3Tablespoons Softened Butter ( or butter substitute)
1 Cup Corn Syrup ( you can use light or dark)
1 Teaspoon Vanilla
2 Cups Pecan Halves ( I like to reserve 1 cup to decorate the top)
1- 9 inch unbaked Gluten Free Pie shell
Preheat oven to 350*
In small bowl whisk together sugar, GF flour, and salt. In separate large bowl, beat eggs, butter, and corn syrup together, adding in flour mixture and vanilla. Fold in 1 Cup pecans, then pour mixture into pie shell. Arrange the remaining pecans in a circular pattern around pie. Cover outer edge of pie crust with a pie shield or foil to keep crust from over browning. Place in oven and bake 45 minutes. Remove pie shield the last 10 minutes of baking time. Remove from oven and let cool before serving.