Apple and Pear Cobbler

Ingredients

• ¼ cup sorghum flour
• ¼ cup tapioca flour
• ¼ cup potato starch
• ¼ cup almond flour
• 1 tsp iodized salt (or kosher salt you have ground down fine)
• 4 tbsp sugar
• ½ tsp cardamom
• ¼ tsp cloves, ground
• ¼ cup sour cream
• 3 tbsp chilled, unsalted butter, cut into pieces

Directions

1. Forming the dough. Combine all the gluten-free flours with the salt, sugar, cardamom, and cloves. Cut the pieces of butter into the flour until the mixtures comes together and has the texture coarse cornmeal.
2. Spoon in the sour cream and stir the concoction with a rubber spatula, until it all just starts to come together. Stop stirring.
3. Making the dough ball. Put the completed dough between two sheets of plastic wrap or parchment paper. Form a large ball of dough between the sheets, and then flatten it into a square. (Do this gently. This isn’t the opportunity to work out your animus.)
4. Set the dough square into the refrigerator and let it chill while you prepare the filling.