Synonymous with Halloween and candy, October is also National Dessert Month.
We were bummed when we realized we’d blown right by National Dessert Day on October 8. (They really need to give you more notice on things like this.)
But imagine our glee when we found out that October is National Dessert Month. The whole month! Like we need the sugar. But it’s still a sweet pick-me-up to cut yourself a little slack and allow the occasional treat.
We’ve got a good one for you from Acova’s in Denver. In addition to the global cuisine and nice atmosphere, they serve a lovely gluten-free skillet cobbler. The recipe calls for either frozen or fresh berries, so it works all year long. Add a scoop of vanilla ice cream to pay ultimate homage to the holiday.
Acova’s Gluten-Free Skillet Cobbler
4 cups of fresh or frozen berries (If using frozen berries, do not thaw.)
1 cup granulated sugar
½ cup rice flour
1 tablespoon cornstarch
½ teaspoon salt
1 cup rice flour
3/4 cup rolled oats
½ cup sugar
½ teaspoon kosher salt
½ teaspoon cinnamon
1½ sticks (3/4 cup) cold unsalted butter, cut into small cubes
Preheat oven to 375 degrees.
In a 10-inch cast-iron skillet, toss together berries, sugar, 1/2 cup rice flour, cornstarch, and salt. Smooth berry mixture into an even layer.
In a stand mixer with paddle attachment, add the 1 cup rice flour, oats, sugar, salt, and cinnamon. Add the butter and mix until texture is coarse clumps and will hold together in clumps when you squeeze it with your hand.
Spread topping evenly on top of berry mixture with your hand and press it down lightly.
Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown. Serve warm with vanilla ice cream.
Photography: Images courtesy Jon Phillips