You may notice I've never posted a strawberry-rhubarb crisp recipe. It's because I just never really loved the combination of the oat crumble topping with the flavors of the strawberry rhubarb. But a strawberry rhubarb cobbler - now we're talking! This is absolutely delicious and whips up so quickly! Perfect to use with all the fresh rhubarb and you can use fresh or frozen whole strawberries in the recipe. The topping recipe can be used for one pan or split between two pans for a lighter topping. If you would prefer a lighter cobbler topping, consider whipping up a cherry cobbler or peach cobbler alongside! Enjoy!

Fresh from the oven - strawberry rhubarb cobbler!!! Yum!

Strawberry Rhubarb Cobbler

Preheat oven to 350 F. 

In an 8" x 8" glass pan, fill pan to 3/4 full with: 

~2-3 cups diced rhubarb, diced/sliced

~1-2 cups whole strawberries (slightly defrosted whole strawberries from the freezer works perfectly)

I aim to use approximately 1/3 strawberry and 2/3 rhubarb for a nice flavor ratio.  For me, this worked out to spreading some strawberries mostly covering the bottom of the 8x8 pan, and then adding chopped rhubarb until the pan was filled 3/4 full.  Rhubarb and strawberries come in all shapes and sizes, so exact measurements aren't great for this recipe.  I found one bunch of rhubarb worked great to fill the pan to the 3/4 full along with the strawberries. 

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix

Set aside and prepare the cobbler topping. 

The pan filled 3/4 with fresh rhubarb and whole partially thawed strawberries. Ready to mix in the bit of sugar and flour mix.

Cobbler Topping:

If you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  In fact, I tend to prefer the lighter topping. I often make the full amount and split it between a cherry cobbler or peach cobbler.  I add a bit of cinnamon to the flour and sugar mixed with the fruit for those cobblers, otherwise everything else is the same!

In a large bowl, mix together:

1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries. 

Topped and ready to bake - this is topped with half the cobbler topping, so it'll look like twice as much if you use the full cobbler topping. Both ways are equally delicious!

Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Strawberry rhubarb cobbler and a cherry-apple cobbler, fresh from the oven! Yum!

Strawberry Rhubarb Cobbler Recipe by Successfully Gluten Free!

 I've made many versions of dinner rolls over the years. They're all slightly different from each other, and you can't really go wrong with any of them. There are soft, buttery dinner rolls and onion & chive dinner rolls and soft, versatile lunch or dinner rolls and delicious sourdough dinner rolls and free-from dinner rolls. This is the latest version of adjustments made. After some travelling around Europe, where they use more buckwheat in their gluten-free baked goods than we tend to in North America, I've been playing around adding more into my baked goods. It adds a bit of a robust flavor to things, and I find that using it in combination with other gluten-free flours is my preferred method. Enjoy!

A yummy fresh roll served alongside some gluten-free lasagna!

Buttery Dinner Rolls v2

In a glass measuring cup, mix gently and let rest 5-10 minutes: 

1 3/4 cup warm water (or 1 1/2 cup water, if you are leaving out the GF quick oats)

5 - 6 Tbsp sugar

4 tsp active dry or quick-rise yeast

Mix together in a mixer: 

2 cup brown rice flour

1 1/2 cup tapioca starch

1 cup arrowroot starch (or cornstarch)

1/2 cup buckwheat flour (you can use extra brown rice flour or sorghum flour)

1/2 cup GF quick oats (If you do not want to use these, use 1/4 cup less water)

2 tsp xanthan gum

1 tsp salt

2 tsp baking powder (I don't often use in my bread, but I find this works well in these rolls, just to give them a bit of extra rising power)

Add and beat 5 minutes: 

water/yeast mixture, from above

6 Tbsp butter, softened

4 eggs

2 tsp apple cider vinegar

On a parchment-lined pan, scoop 20 large scoops onto the pan. Cover with an upside down cookie sheet and let rise in a warm location 30 minutes.  

Scooped with a large cookie scoop onto a pan. Ready to top with an upside down pan to rise.

Just before baking, brush the rolls with:

2-3 Tbsp butter, melted

After rising - brushed with butter and ready to bake!

Bake at 375 F for 30 minutes. You can cover loosely with foil for the last 5-10 minutes, if desired. 

Fresh from the oven!

Buttery Dinner Rolls v2 Recipe by Successfully Gluten Free!

 This recipe is sooooo yummy. You can make up homemade pie filling, or you can used canned pie filling. A lot of the pre-made fillings are made with cornstarch, so they're gluten-free!  I've made these with tart cherry filling, apple pie filling, and blueberry pie filling. All so delicious! I have actually made them with half the amount of butter, too, and they're not quite as deliciously flaky, but they do taste very delicious as well. The dough is a bit more finicky to work with, however, so I recommend making them as written below. Don't have any fruit pie filling? No problem! You can make these or my homemade pop-tarts with a thick jam filling, too. They'll be delicious! Enjoy! 

Ready to eat!

A delicious baked fruit pie turnover - this batch had a tart cherry filling.

Baked Fruit Pie Turnovers

Makes ~18 turnovers 

Preheat the oven to 400F.   Line 2 cookie sheets with parchment paper or a silicon mat.

Pie Filling:

Either use premade pie filling (check ingredients to make sure gluten-free, but I've found most are made with cornstarch, making them GF!) or make homemade pie filling. I have a yummy recipe for homemade apple pie filling.  I also find the blueberry filling that I use in my blueberry cream cheese pie works well here - just make a smaller amount, as follows. 

Blueberry pie filling:

In a pot over medium heat, bring to low boil and cook over medium heat 5-8 minutes, squishing occasionally to break up the blueberries: 

2 cups blueberries

1/3 cup sugar

3-4 Tbsp water

pinch salt

Mix together in a small bowl, and then add into simmering blueberries to thicken, stir well for 1 minute after adding:

3 Tbsp water

2 - 3 Tbsp cornstarch (you can adjust this for a thinner or thicker filling, depending on your preference). 

Remove pie filling from heat. Place into a bowl or dish to cool. Cover the top with plastic wrap, placing the wrap directly on the surface of the blueberry filling. (When I'm in a rush, I sometimes place a freezer pack on top of the plastic wrap to help the filling cool faster.)

Pastry Dough:

Mix together pastry dough as follows:

 

In a large bowl combine:

2 cups Kristin’s gluten-free flour mix

1 tsp salt

3 Tbsp sugar

 

Chop in with a pastry cutter, until fine crumbs are formed:

2/3 cup butter

 

Add and mix by hand, just until a dough forms (you don’t want to over-mix or it gets too warm):

1/3 cup buttermilk (you can make this by mixing 2-3 tsp vinegar or apple cider vinegar into scant 1/3 cup milk)

2 tsp extra light olive oil or avocado oil (or similar lightly flavored oil)

 

To prepare the turnovers for baking:

Place a 2 Tbsp scoop on plastic wrap. Either fold over and roll into an oval, or place a second piece of plastic wrap on top and roll out between sheets of plastic wrap into an oval.  Fill with ~ 2 Tbsp of pie filling. Using the plastic wrap to help, fold over the turnover, sealing in the filling. Fold the edge of the pastry back up.  Place the filled turnover on a pan lined with parchment paper. Repeat until you have a tray of turnovers. 

Rolled out between plastic wrap. A dollop of filling added. 

Fold over, using the plastic wrap to seal it in. 

Press the edges up, to help seal in the filling. I find some ends up leaking, and it's totally okay. 

Gently slice a few small holes in the top of each pie.  

Sliced and ready to bake!

And another pan sliced and ready to bake! They all look unique, but that's the fun!

Bake turnovers at 400 F for ~20 minutes until they’re a light golden brown.  Don’t worry if a little filling leaks out.  Once it’s cooled, it easily separates from the turnover, or just sticks to it - which ends up tasting delicious either way.

Fresh from the oven! They smell SO delicious. 

Let cool on the pan 10 minutes. You can either let fully cool on the pan or lift and let fully cool on a wire rack. If you leave them on a pan, then place the pan itself on the wire rack - this is a nice way to avoid as much mess when you spread with the glaze on top. 

Mix together the following glaze:

3/4 cup powdered sugar

1/2 - 1 tsp vanilla extract

Milk, by teaspoon until desired consistency (4-5 teaspoons usually does it)

 

Spread glaze evenly over mostly cooled or fully cooled turnovers. You can glaze them while still warm (not hot), but the glaze tends to melt off - so best to wait to glaze. 

Spread with a bit of glaze on top. You can glaze them while still a bit warm and the glaze will melt a bit and spread, like here, or you can let fully cool and then glaze. 

These last well for up to 3 days at room temperature, or you can store in the refrigerator.  They never make it past that or to the freezer around here, so I don't know how well they'd freeze and reheat. If I ever get a chance to test it out, I'll update it here asap! Enjoy! 

So tasty and flaky!

It's official. I need to make these again. Just looking at the pictures is making me hungry!

Baked Fruit Pie Turnovers Recipe by Successfully Gluten Free!