Low FODMAP Pumpkin Cobbler - FODMAP Everyday

Ingredients

• ¼ cup (1/2 stick; 57 g) unsalted butter, (melted)
• 1/2 cup (73 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
• 1/2 cup (120 ml) lactose-free whole milk, (at room temperature)
• 1/4 cup (50 g) sugar
• 2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
• 1/4 teaspoon salt
• 1, 15- ounce (425 g) can of solid-pack, canned pumpkin purée, (such as Libby’s)
• 1/4 cup (60 ml) lactose-free whole milk, (at room temperature)
• 1/4 cup (60 ml) heavy cream, (at room temperature)
• 1/4 cup (54 g) firmly packed light brown sugar
• 1 large egg, (at room temperature)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon salt
• 2- ounces (55 g) whole walnuts or pecans, (toasted and chopped)
• 1 tablespoon low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
• 1 tablespoon unsalted butter, (melted)