Low FODMAP Pumpkin Cobbler
Low FODMAP Pumpkin Cobbler is like your favorite pumpkin pie, with much less work! The cakey part & the filling are assembled in one pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
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)
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