Comments on: Gluten-Free Peach, Berry or Apple Cobbler

By: Jules

Jules — Fri, 31 Aug 2012 03:12:24 +0000

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!

By: Pat

Pat — Thu, 30 Aug 2012 21:31:27 +0000

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.

By: Pat

Pat — Thu, 30 Aug 2012 21:27:28 +0000

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.

By: Jules

Jules — Thu, 30 Aug 2012 16:07:47 +0000

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!

By: Nupur

Nupur — Wed, 29 Aug 2012 17:23:01 +0000

Jules,
I came across your website through a friend. I must say your recipes are fairly simple – especially this cobbler one!

By: Jules

Jules — Sat, 25 Aug 2012 18:43:44 +0000

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!

By: Jan

Jan — Sat, 25 Aug 2012 15:37:40 +0000

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.

By: dee m

dee m — Sat, 25 Aug 2012 04:54:03 +0000

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…

By: Katherine

Katherine — Thu, 04 Aug 2011 04:20:22 +0000

I certainly will = )

By: Jules

Jules — Thu, 04 Aug 2011 03:30:41 +0000

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!