Every year I miss fig season. I see them in the stores and think, "Not today, but next time I will buy the figs." This is silly, because I love figs. And by the time I finally get ready to buy figs, with the perfect dessert in mind, they are gone. Poof... Fig season is too short. I was not going to be thwarted this year, so I scoured the farmer's market yesterday for figs, picked up a pint and set off to make dessert.
This week I also picked up some gluten-free Bisquick. Yes I know this doesn't sound like me. Boxed mixes? But I had heard so much about it, and looking at the ingredients I saw that I couldn't replicate it with my own mixes. They use modified potato starch, and of course the modification they use is a trade secret. It makes sense though. Potato absorbs liquid well, making moist baked goods. I assume they modify it to aid with structure as well, without creating the chew that tapioca starch creates.
I decided to try out a classic cobbler to test the new flour. How did it work? Very nicely. The biscuits were not as flakey as I would like but that could be because I cooked it on the grill where I couldn't control the temperature as well. They were moist, and nicely crumbly. Best of all, no off flavors. As much as I hoped it would fail, it was a success. I will be trying out more with this mixture. It may be the first gluten-free flour mix I can't resist - we'll see...
Banana, fig, blueberry cocoa nib studded cobbler
- 1 pint figs, quartered
- 1 banana, sliced
- 1 cup thawed wild blueberries, juices reserved
- 2 t tapioca starch
- 1/4 cup honey
- 1/2 t kosher salt
- 1 t cinnamon
- Preheat oven to 400 degrees (I grilled mine in a cast-iron pan).
- Reduce reserved blueberry dessert by half.
- Add figs, banana and blueberries to juice. Add tapioca starch, honey, salt and cinnamon and toss to blend well.
- Place in the bottom of pan, and bake for 15 - 20 minutes, until the edges start to boil.
- 3/4 cup (150 g) gluten-free bisquick
- 1/4 cup (50 g) buckwheat flour
- 3 T cold unsalted butter
- 1/2 t salt
- 1/3 cup yogurt or buttermilk, cold
- 1 T egg white, cold
- 1/2 t vanilla
- 3 T cocoa nibs
- Mix flours, salt, set aside.
- Cut butter into small pieces, and then rub into flour mixture until you have pea sized or smaller pieces of butter.
- Using your palmed, smear the dough, so the butter forms flakes. Between each smear, gather the dough into a pile again. smear until most of the butter is in thin sheets.
- Mix yogurt or buttermilk, egg white and vanilla.
- Add liquid ingredients to flour/butter mixture and gently mix by hand until combined.
- Add in cocoa nibs and gently fold into dough.
Assembling and baking cobbler
- When the fruit as pre-baked, add spoonfuls of cobbler topping to the top of fruit.
- Bake for 20 minutes at 400 degrees or until cobbler topping is browned and fruit is bubbly.