Deb’s apple cobbler

My mother-in-law Melba Jean has celiac sprue. Basically she cannot eat anything with gluten in it or she’ll become violently ill.

She’s been staying with us for the past two weeks and is leaving tomorrow. While she’s here, she’d like to celebrate my birthday with us. (I turn 40 on Monday.) Since this means I’m having a birthday weekend instead of just one night, I don’t mind making her something special instead of the traditional birthday cake.

I’ve decided to make a apple cobbler and found this recipe through the The Sprue-Nick Press Recipe Index, published by the Tri-County Celiac Sprue Support Group, a chapter of CSA/USA, Inc. serving southeastern Michigan. Since she visits at least once a year, I have some of the more usual items, like tapioca flour, already on hand.

Deb’s Apple Cobbler

9 cups apples, sliced and peeled
2 3/4 cups sugar, divided
3/4 tsp. cinnamon, divided
1/3 cup tapioca flour (or starch)
1 cup white rice flour
2/3 cup potato starch
1/2 cup butter, softened
2 eggs
2 tsp. gluten-free baking powder
3/4 tsp. salt

Place the apples in an ungreased 9 x 13 inch baking pan. Stir together 3/4 cup sugar and 1/2 tsp. cinnamon. Sprinkle over the apples.

In a large bowl, combine the remaining ingredients. Beat at medium speed, scraping the bowl often, until the mixture is crumbly (2-3 min.). Sprinkle evenly over the apples.

Bake at 350 degrees F for 40-50 minutes or util lightly browned. Serve warm.