I love perusing food blogs and getting new ideas for recipes. The problem I almost always run into is that most recipes call for ingredients that I (or my husband) can't eat. We avoid all processed sugars and white flour. Getting rid of those two things alone elminate a lot of desserts. So, I consider it a good challenge to come up with a healthy, guilt-free alternative to recipes with those ingredients.

Last Sunday I was craving something sweet with in-season fruit. So, while looking at several of my fave food blogs, I came across a recipe for single-crust plum and apple pie that instantly made my mouth water. It had been awhile since I've baked with plums and I had an abundance of apples to use up. If you look at the recipe, though, it calls for 1/2 cup of sugar and flour. To elimate those ingredients I decided to use local honey and make gluten-free cobbler-like dessert instead of a pie. I also added fresh vanilla beans and lots of cinnamon—the result is a delicious dessert that's perfect for fall.

Gluten free apple plum cobbler

Shopping List:

Filling:
2 medium or large apples, cored and cut into 1/2-inch pieces
6 small plums, cut in 1/2-inch pieces
2 tablespoons local honey
2 vanilla beans (Cut down the center, open up, and scrape out all the tiny beans. Don't include the hard outside of the bean)
1 teaspoon cinnamon
1-2 tablespoons lemon juice

Oatmeal topping:
1 cup gluten-free rolled oats (I use Bob's Red Mill brand)
6 tablespoon gluten-free oat flour
8 tablespoons unsalted butter, cut into pieces
1/4 cup pecans, crushed
1/2 teaspoon grated lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt
 
Directions: Preheat oven to 350 degrees. In a deep-dish pie plate, combine all the ingredients for the filling. Stir gently to mix ingredients. In a medium-size bowl, combine all the ingredients for the oatmeal topping. Using your fingers, work the butter into the dry ingredients until the mixture resembles chunky crumbs. Add this mixture on top of the filling in the pie dish. Bake for 45-60 minutes, or until the apples are soft and the topping is golden-brown. Serve warm with some homemade whipped cream (Beat heavy cream on high until soft peaks form).