Gluten-Free Peach, Berry or Apple Cobbler
Categories: All, Desserts, Fruit Crisp, Pies, Recipes
Tags: , Allergy Friendly, Apples, Berries, Dairy Free, Easy Desserts, Fruit Cobbler, Fruit Desserts, Gluten Free, Peach Cobbler, Peaches, Simple Desserts, Strawberries
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!
Topping Ingredients:
- 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)
Fruit Ingredients:
- 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).
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30. Jun, 2011
[...] spring I’ve already made Raspberry-Rhubarb Crisp, Raspberry-Rhubarb Pie, and Cobbler with Rhubarb; I’ve got big plans for another Rhubarb-Berry Pie for July 4, as well! But the thought [...]
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Bjohn said: on November 10, 2010
Whenver I get a sweet tooth, this is what I whip up for myself. I am usually the only one eating it and I am easily pleased ha, so I don’t worry too much about being ‘perfect.’ I use whatever I have on hand for the fruit and it is always good enough for me! The other night I used a 15 oz can of ‘lite’ pears and a 15 oz can of ‘lite’ mandarin oranges. Not exactly what first comes to mind when you think of cobbler, but as far as I was concerned it was great.
When I use canned fruit I drain off most of the juice and just ‘eye ball’ how much to put in the pan. You don’t want to flood it with too much liquid, or else when you add the flour mixture it will just sink into the liquid and take forever to cook. I usually put in enough liquid for the fruit to be about 3/4 submerged. Also, when I use canned fruit, I usually don’t add any additional sugar, but I should note that I am a person who has cut back on sugar for so many years that traditional desserts seem ‘too sweet’ to me now. So use your own judgement on whether to use fruit in syrup or ‘lite fruit’ or whether to add sugar or not. One other comment: I find that canned pears are a good ‘filler’ regardless of what other fruit I’m using. For instance, one day I only had about a cup of fresh raspberries, so I mixed in a can of pears I’d cut into bite sized pieces. Pears have a mild enough flavor that they provide additional fruit without detracting from the main flavor you were going for (ie. raspberry).
Jules said: on November 10, 2010
Thanks for the ideas! Keep ‘em coming!
Bjohn said: on November 20, 2010
I should also clarify that when I use canned fruit I omit the cinammon, but hey, someone else might like to add it. I recently went so far as to make this cobbler using a can of crushed pineapple in it’s own juice! I poured off some of the juice, but I think I still kept too much. The problem with leaving a lot of the juice in, like I said above, is that the flour mixture sinks into the liquid and then a lot of the melted butter just sits on top of the juice. So here and there I ended up with ‘dry flour’ spots instead of yummy buttery crust.I will probably reduce the juice more next time, but I’m also toying with the idea of drizzling the flour crumbles in butter before putting them on top of the fruit. I’m only talking about doing that when there is a lot of juice. Pouring the butter over the crust works great under normal circumstances.
cecilia stein said: on March 4, 2011
Thanks bjohn, I should have looked at the comments before i made this. I used peaches that I had frozen in apple juuice last fall, and they were very juicy. I did drain much of it, but it took 20 extra minutes to bake, and my first thought as I looked at it was that there was too much butter. I ate it hot with ice cream, and it satisfied the craving, but I wasn’t sure I would do it again. But, this morning, after chilling all night, I microwaved until warm. YUMM! I am not sure what happened, but to me it was perfect.
cecilia stein said: on March 4, 2011
Hmmm. I reread my post. Don’t tell my mother I had peach cobbler for breakfast. She is 90, and still won’t accept, “But Ma, I had fruit for breakfast.”
Brittany said: on April 13, 2011
You had me at the Peach Cobbler, but then you blew me away with the So Delicious Coconut Milk Vanilla Bean Ice Cream!
Jules said: on April 14, 2011
Brittany, I know, right?! That So Delicious Coconut Milk Ice Cream is A-mazing. Makes everything better. Although, the cobbler is pretty darn awesome on its own! ; )
Katherine said: on August 4, 2011
Can Almond Flour/Meal be used in this recipe? I’ve been baking with it and LOVE the results so far = )
Jules said: on August 4, 2011
Hi Katherine, I haven’t tried it, but this would be the kind of recipe where I would guess that substitution would work nicely. It’s a very forgiving recipe! Let us know how it works out!
Katherine said: on August 4, 2011
I certainly will = )
dee m said: on August 24, 2012
Yum to all cobblers. I have an apple crisp recipe that I have used for the last 35 years. Now that we are converting to gluten free, I have adapted the topping using white or brown rice flour. My recipe does not add sugar to the any of the fruit. The crumbled topping contains 3/4 c of brown sugar, to which I have switched to Madhava organic coconut sugar. My topping includes butter, cinnamon, ground walnuts, oats and flour as well. When eating there is enough sweetness in the crust that pulls it all together. Tonight I made a “black and blue” crisp/cobbler which is organic blueberries and wild blackberries I picked this summer.
I just bought some ice for my ice cream maker this eve….coconut milk ice cream will be added tomorrow.. 
a la mode here we come…
Jan said: on August 25, 2012
I just recently found out I have a friend that is gluten intolerant and doing everything gluten-free. I want to try your cobbler. If I use frozen blueberries, do I need to thaw them and then strain them? I’m concerned after thawing there may be too much juice.
Jules said: on August 25, 2012
What a nice friend you are, Jan! You don’t actually have to worry too much about juice because you can serve through a slotted spoon, if necessary. I’ve found with blueberries, if you thaw and strain them, there’s not enough juice left and they’re mostly skins. I’d recommend throwing them in frozen and go with it. Enjoy!
Nupur said: on August 29, 2012
Jules,
I came across your website through a friend. I must say your recipes are fairly simple – especially this cobbler one!
Jules said: on August 30, 2012
Nupur -thanks! I do my best to keep things easy and the ingredient list to a minimum. No one needs to be daunted just by looking at a recipe! Enjoy my site and happy baking!
Pat said: on August 30, 2012
I tried this earlier this summer using your “Nearly Normal Cookbook” and it received rave reviews from my family, even those who are skeptics. I used peaches.
Pat said: on August 30, 2012
I forgot to add that I made it for my book club. They loved it and loved the fact that I used fresh peaches and cooked it 1/2 hr longer than recipe calls for & it had a crispy top.
Jules said: on August 30, 2012
That’s great, Pat! Sometimes with those extra-juicy fruits, you do need to bake the cobbler longer, but the good news is that those juices make it easy to just bake the cobbler as long as you need without it burning! So glad you shared the deliciousness with your book club! Spread the Gluten-Free Love — that’s what I always say!