Red and dripping with juice, a plateful of strawberry shortcake is the quickest way to a smile-filled afternoon. Make quick drop biscuits in place of the shortcake and your dessert will be ready even faster.
Screw pie, I want cobbler. Cobbler is easy (I’m never one to turn down an easy date). I cook the apples in a skillet a bit with sugar and spices before pouring them into a baking dish, it speeds up their time in the oven. And for the crust? Whip out your food processor and dump in the ingredients for this biscuit dough. It comes together in a few minutes and is easy to scatter on top of the tender apples.
- 6 Green Apples, peeled and sliced thinly
- Juice of one Lemon
- 1 cup Brown Sugar
- ¼ cup Coconut Oil
- 1 tablespoon Cinnamon
- ½ teaspoon Sea Salt
- ¼ teaspoon Nutmeg
- ¾ cup Brown Rice Flour
- ¾ cup Millet Flour
- ¼ cup Tapioca Flour
- ¼ cup Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Xanthan Gum
- 1 teaspoon Sea Salt
- 4 tablespoons Shortening
- ¾ cup Milk (a non-dairy alternative will work)
1) In a medium saucepan, combine the apples, lemon juice, brown sugar, coconut oil, cinnamon, salt and nutmeg. Cook over medium heat until the liquid is syrupy and the apples are soft but not mushy, about 20 minutes.
2) While the apples are cooking, heat your oven to 450 degrees.
3) In a food processor add the brown rice flour, millet flour, tapioca flour, sugar, baking powder, xanthan gum, salt and shortening. Pulse until it is the texture of sand.
4) With the food processor running, pour the milk in slowly. Pulse the dough until it forms a loose ball.
5) When the apples are ready, pour them into an 8×8 baking dish.
6) Sprinkle the dough over the apples, roughly, it doesn’t need to be even.
7) Put the dish in your oven for 13-15 minutes, or until the dough is lightly browned.
8) Remove from the oven, let cool for 5-10 minutes, then enjoy!