The Simple Guide to Gluten Free Any Fruit Cobbler (Dairy Free/Vegan Options Too)

11:02 AM

I am not a great baker, mainly because I don't like to measure. I prefer recipes where I can give it my own spin and therefore cobbler is the perfect dessert for a gal like me.

The Any Fruit Gluten Free (Dairy Free Optional) Cobbler

Filling
~20 oz. or 2.5 cups of fruit
  • Combination ideas:
    • strawberries + blueberries + rhubarb
    • just one veggie like pears, peaches, nectarines, or apples
    • blueberries + peaches
    • pomegranate + cherry
3.5 TBS corn starch if starting with frozen fruit (use 3 TBS if using fresh fruit)
1/3 cup agave syrup 

1. Preheat oven to 350F.
2. Grease an 8x8 glass baking dish. You can use other size dishes, it just depends on how thick you want your cobbler to be. I also typically grease with either coconut oil or olive oil.
3. Combine above ingredients and mix well.

Topping
1 cup pretzels
1 cup cereal or cookies
1/2 cup gluten free flour
  • Combination ideas (almost anything works, but the trick is to make sure there is something a bit salty to heighten the sweetness. You can also just add 1/2 tsp of salt if you only have sweet things in your pantry):
    • GF pretzels + Gorilla Munch + flour
    • GF pretzels + Annie's Gluten Free SnickerDoodle Cookies + flour
    • Ends of GF cereal boxes + flour + salt
    • Ends of GF cookies (chocolate chip are pretty good) + GF pretzels + flour
1 stick of cold unsalted butter or 1/3 cup of oil for a dairy free option (I like the flavor of olive oil, but you can use an unflavored veggie oil too)

4.  Put all ingredients into a food processor. If you don't have a food processor you can use a plastic bag and a rolling pin or the back of a pan.
5. Mix the dry ingredients well to form a powder.
6. Cut the butter into small chunks and add to the food processor. Dairy free version: add the 1/3 cup of olive oil.
7. Combine till it forms larger crumbles (almost like a clumpy sand). You can do this by hand as well by just rubbing the butter into the dry mixture with the back of a fork or your hands. Dairy free version: This form more of a doughy consistency than crumbles.
8. Spread on top of the fruit. Dairy free version: you will have to use the back of a spoon or spatula to help really spread this through out. 
9. Bake for 45 minutes or so until the topping is crispy. Note: I usually put a baking sheet underneath just in case it bubbles over.

Other ingredient variations to consider for inclusion in the topping or filling:

  • finely chopped fresh herbs, especially basil or thyme
  • lemon or lime zest and juice
  • Use cake batter instead of the topping mixture

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