A couple of years ago, I was visiting my family in North Carolina and picked up my mother’s latest copy of Southern Living magazine (you don’t call yourself a southerner who loves food if you don’t know this magazine!). Well would you believe that the cover of the magazine featured my mother’s famous cobbler recipe?! Now, they didn’t properly attribute it to my mother, but she’s been making this cobbler ever since I can remember and I’m older than I like to remember!
When I was diagnosed with celiac disease in 1999, this recipe was high on my “must convert to GF” list and I’m happy to say that I’ve been making it successfully GF for many years and I’m happy to share it with all of you! (In fact, it’s also on page 118 of my first book, Nearly Normal Cooking for Gluten-Free Eating, if you already have it!) If you’re in the mood for an Apple-Cranberry Cobbler instead, check out my latest book, Free for All Cooking, which details how to get those cranberries to pop to perfection!
Totally simple, quick and versatile, this cobbler is one you can commit to memory – the topping only has 4 ingredients, plus the fruit, of course! Even if it’s not peach season (speaking of which, did you know that April 13 is National Peach Cobbler Day?! Don’t know how you missed that!) or if it’s coming on to apple season (and hearing the calls on Facebook for my peach cobbler recipe – yes, I listen!!!), you can still make a delicious cobbler from frozen fruits. Making peach cobbler this week only reminded me of how much I love blackberry cobbler, though, so I’m going to have to raid my stash of frozen berries and make one of those too!
Use whatever fresh and lovely fruit(s) you have on hand, and enjoy making and eating this deliciously simple pleasure!
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 1 cup granulated cane sugar (Wholesome Sweeteners®)
- 1 egg (or egg substitute of choice)
- 1/4 cup melted butter or non-dairy substitute (Earth Balance® Buttery Sticks)
- 2 cups+ fresh or frozen berries, other sliced fruits, or rhubarb + berries (enough to cover the bottom of an 8 x 8 baking dish or 9-inch pie plate)
- 1/4- 1/2 cup granulated cane sugar (Wholesome Sweeteners®)
- 1 Tbs. cinnamon (I like extra cinnamon on peaches)
Preheat oven to 350° F.
Pour cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate. Sprinkle with cinnamon and sugar. Stir together until mixed in the dish.
Combine the topping ingredients (except the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking.
Bake for 30 minutes or until lightly browned. (Note: the juicier the fruit — like peaches — the longer it takes to get the cobbler to brown on the top)
Serve warm, plain or with vanilla ice cream (I used So Delicious!® Vanilla Bean Coconut Ice Cream).