We spent the day today as a family fun day. We went to the dinosaur park and played. One of our favorite restaurants is Cracker Barrel so when we found one on the way home well, we had to stop. On the way out I saw a jar of cherry cobbler filling that looked radiant. I couldn't resist and I bought a jar. Here is my recipe that I used to bake up a yummy breakfast for the kids.
Gluten Free, Dairy Free, Egg Free
Filling:
I used a 25 oz jar Cracker Barrel Cherry Cobbler filling. (Use two if you want it fruity)
(You can use any pie filling from the store. My store bought pie filling is only 21 oz. So I would use a can and a half. If you want it really fruity use two cans.)
Topping:
1 cup GF oatmeal (not flour)
1 cup brown rice
1 cup packed brown sugar
1 tsp nutmeg
1/4 tsp. salt
1 tsp xantham gum
½ tsp. baking powder
¼ tsp. baking soda
½ cup smart Earth Balance butter (put all ingredients in gallon baggie and knead all together with hands)
Step 1:Preheat oven to 350 degrees
Step 2: Grease 13X9 glass pan.
Step 3: Pour Cherry Cobbler Filling into greased pan.
Step 4: In a gallon size baggie mix all the dry ingredients for the topping. Shake all dry ingredients until mixed well in baggie. Add the butter and knead the butter into the flour mixture until crumbly. This will be a little soft. Sprinkle on top of filling in pan.
Step 5: Bake in oven for 30 minutes, covered. Uncover and bake additional 10 to 15 minutes.
Let cool for 10 to 15 minutes before serving.
Variation: sprinkle on top of flour mixture your favorite chopped nut
Mix into flour mixture: coconut, TBSPN flax, TBSPN chai seeds or other favorite mix-ins.
Make ahead of time: You can make this recipe up the night before and place it in your oven. You will wake up to a delicious smell of a hot breakfast for you and your kids.
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