Even though it’s gluten-free, this “cobbled” biscuit topping has a delicious scone-like flavor and texture. I prefer to make it with flaxseeds instead of xanthan gum, as we like the tender cake-like crumb, but if you want a firmer biscuit topping, use the xanthan.
Makes 7-9 Servings
Free of: Gluten and all top allergens.
- 2 1⁄2 lbs Anjou or Bosc pears peeled, cored, and cut into 1⁄8 to 1 ⁄ 4-inch slices (about 6 cups of pear slices)
- 1⁄3 cup (80 mL) packed brown sugar
- 1 tbsp tapioca or potato starch
- 1 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground nutmeg
- 1⁄4 tsp powdered ginger
- 1⁄2 cup (120 mL) brown rice flour (superfine if possible). If not GF, see variation next page.
- 1⁄4 cup (60 mL) tapioca starch
- 1⁄4 cup (60 mL) potato starch
- 1⁄4 cup (60 mL) + 1 tbsp sugar, divided
- 2 tsp lightly packed ground flaxseed or 1 ⁄ 4 tsp xanthan gum
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp salt
- 1⁄4 cup (60 mL) solid or softened coconut oil or palm shortening
- 1⁄2 cup (120 mL) plain or vanilla non-dairy milk alternative (such as rice, flax or coconut milk beverage)
For Fruit Filling
- Preheat oven to 375° F.
- In a medium-sized bowl, whisk together the brown sugar, starch, cinnamon, nutmeg and ginger to evenly distribute the starch and spices. Add the sliced pears and toss to coat.
- Pour the pear mixture into an 8×8-inch baking dish, and shake the pan gently to spread the pears evenly.
For Biscuit Topping
- In a large bowl, whisk together the brown rice flour, tapioca starch, potato starch, ¼ cup of sugar, ground flaxseed or xanthan gum, baking powder, cinnamon and salt – until well combined.
- Add the coconut oil or palm shortening and mix it in with a fork or pastry blender. Do this until it looks like coarse crumbs, with no large chunks remaining.
- Gently stir in the milk alternative, just until combined; the batter will still be a bit lumpy.Next page: Biscuit topping continued.