Pumpkin Cobbler Squares

Fall is just around the corner and I'm really excited about trying new techniques in the kitchen and coming up with new recipes. This is my favorite time of year because I get to spend more time with my family and share memorable moments with them. So what better way to greet the season than baking a gluten-free cobbler? I have to admit this is my first time making a cobbler, but that's what baking is all about... trying new things and expanding your horizons. I try to be as innovative as I can be by creating easier baking methods so that everyone gets a chance to create something delicious. This recipe was inspired by my mom. She is a huge fan of all things pumpkin and she looks forward to this season all year round. Pumpkins are naturally gluten-free and make a great addition to dessert recipes. Here's an idea for a wonderful Thanksgiving dessert...

Ingredients:

15 oz Can Pure Pumpkin
  2 Teaspoons Vanilla Extract

 ½ Cup Brown Sugar
 ½ Teaspoon Ground Cinnamon
 ¼ Teaspoon Nutmeg
  3 Cups Gluten-Free Multi-Purpose Flour
  2 Tablespoons Melted Butter
 ½ Cup Milk
 ¼ Cup Flax Meal (Divided)
 ½ Tablespoon Water

Preparation:

Preheat oven to 350°F. Mix pumpkin, vanilla extract, sugar, cinnamon, and nutmeg. Mix flour, butter, and milk in a separate bowl and pour half into a greased square pan. Drop pumpkin by spoonfuls and spread evenly. Top with the remains of other mixture and spread. Place some flax meal in a cup and add water. Stir with a fork while adding remaining flax meal. Sprinkle crumbs on top of cobbler and place in the oven for approximately 70 minutes or until toothpick comes out clean. Cut into square pieces... Enjoy!

Makes 16 Squares.

Note: For best results, place in the refrigerator for an hour before serving.