This low carb and gluten free dessert is sure to amaze everyone with it’s satisfying fall flavors. A caramel-like sauce forms at the bottom to make a surprise when spooned out. You can also make this with regular AP flour and sugar for those who are not watching their weight. Either version will be a crowd-pleaser.
Steve and I baked this as one of eight cobblers/crisps in camp Dutch ovens to celebrate the 50th anniversary of the Olney Texas Court of Honor for the largest class of Eagle Scouts. To find out how we managed the logistics of feeding 150 folks, check out this blog post (coming soon!).
To bake this inside a regular oven, use a 9×12 baking dish and bake at 350 degrees for 30-40 minutes.
This recipe can be doubled and baked in a 16-inch camp Dutch oven or in two 9×12 baking dishes.
Thank you to Lauren’s Latest blog for creating this fun recipe. I adapted it by making it low carb, gluten free, and baked outdoors with charcoal in a camp Dutch oven.
- 2 cups gluten free AP flour AP flour for non-gluten free dessert
- 4 teaspoons gluten free baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 2 cups pumpkin puree
- 1/2 cup milk
- 1/2 cup oil
- 3 teaspoons vanilla extract
- 1 cup Splenda substitute regular sugar for non-low carb dessert
- 1 cup brown sugar Splenda substitute regular brown sugar for non-low carb dessert
- 1 cup pecans, chopped We love pecans so we nearly doubled the amount - YUM!!
- 1 cup boiling water
- Fire up a chimney of charcoal. Prepare a 12-inch camp Dutch oven by spraying with oil or rubbing with butter. Set aside.
- Prepare the cake mix. In a bowl mix together gluten-free AP flour, salt, Splenda, cinnamon, nutmeg and cloves.
- Prepare the pumpkin mix. In another bowl, mix together pumpkin puree, milk, oil and vanilla.
- Prepare the pecan topping. In a third bowl, mix together Splenda, brown sugar Splenda, and chopped pecans.
- Fold the cake mixture into the pumpkin puree. Pour into prepared 12-inch camp Dutch oven. Sprinkle pecan topping across the top of the pumpkin. Pour hot water in a zig-zag pattern across the top of the cobbler. DO not stir.
- Bake cobbler at 350 degrees by making a circle of 9-10 hot charcoals that fit beneath the oven. Place oven with lid over charcoal circle. Add 12-13 hot carchoals around the edge of the lid. Bake for 30-40 minutes until center of pumpkin has set and a toothpick comes out clean.
- Serve warm with whipped cream or a scoop of vanilla ice cream.
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