Gluten Free Pumpkin Cobbler for One
Author: Gluten Free Gigi
Recipe type: Dessert, Mason Jar Recipe
Cuisine: American
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 1
Pumpkin Filling:
- ½ cup Pumpkin purée, fresh or canned (not pumpkin pie filling)
- 1 teaspoon dairy-free butter substitute, melted (or real butter if not dairy free; coconut oil also works)
- 2 teaspoons honey (or pure maple syrup)
- ½ teaspoon fresh lemon juice
- ¼ teaspoon pure vanilla extract
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of salt
- Pinch of baking soda
Cobbler Topping
- ¼ cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or another gluten-free all-purpose flour blend without added gums
- 1 Tablespoon sugar (coconut sugar or granulated white or brown sugar)
- 2 teaspoons cold dairy-free butter substitute (or cold real butter if not dairy free; solid coconut oil also works)
- 2 Tablespoons milk (either plant- or dairy-based will work; I use unsweetened coconut milk.)
- ½ teaspoon baking powder
- Dash of salt
- Dash of mace or nutmeg, optional
Extras, optional for topping cooked cobbler:
- ¼ teaspoon ground cinnamon
- Drizzle of honey or pure maple syrup
- Whipped topping, yogurt or ice cream – plant- or dairy-based
- In a pint Mason jar or other microwave-safe 2-cup jar, mug or bowl, combine pumpkin filling ingredients in order given; stir.
- In a separate small mixing bowl, combine topping dry ingredients; whisk.
- Cut in cold butter substitute (butter or solid coconut oil) with a fork until coarse crumbs result.
- Add milk and stir to combine.
- Spoon topping over pumpkin mixture in jar.
- Microwave on high power 1-2 minutes, checking after the first minute and microwaving in 30-second intervals until done. (Cobbler topping will appear dry and will spring back in center when gently pressed.
- Cool 5 minutes before serving.
- Top with desired toppings and enjoy!
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