Fruit Cobbler

Bob's Red Mill has come out with a new product! It's a gluten free, dairy free, and potato free biscuit and baking mix. It can be used to make pie crust, biscuits, ect. I thought it might work well as a topping for a fruit cobbler. Sure enough it did.
This is a super fast and fresh cobbler. It's a perfect light summer dessert filled with wonderful fresh fruits and just enough golden crusty topping. The recipe below is sugar free but you can substitute the xylitol for sugar if you prefer. You can also make this recipe dairy free by substituting the butter for cold coconut oil or dairy free shortening like Spectrum's.

Fruit Cobbler

preheat oven to 350
1/2 c. Biscuit and baking mix

2 T. Xylatol
1/2 tsp cinnamon
1 1/2 T. melted butter
1/2 tsp vanilla extract
6 T almond milk

1 mango, peeled and sliced into
1/4 thick slices 2 plums, cut into slices
1 large pear, cut into slices
1 T agave syrup
1 T cornstarch
1/2 tsp cinnamon
1/8 tsp ginger
1/8 tsp sea salt
Place all of your sliced fruit and last 5 ingredients in a large bowl and toss to coat the fruit. Put the mixture into a casserole dish and set aside. Next combine the baking mix, cinnamon, Xylatol, and cinnamon in a medium bowl and stir to combine. Add vanilla extract to the melted butter and stir together. Then add the almond milk to the melted butter and vanilla mixture. Pour the butter mixture over the baking mix and lightly fold together. Once the mixture is evenly moist, plop dolops of the mix over the fruit. After all the mix has been placed on the fruit, sprinkle with a little extra Xylatol and place in the preheated oven. Bake the cobbler for 60-65 minutes. If topping begins to get too brown, lightly cover with foil.