Just mix up the one-bowl, 3 ingredient topping (double if you like more topping) with a fork. Depending on the ripeness of the fruit, you may need more or less sugar, or none at all. Sprinkle on a little dash of sugar … or not. Again, so easy!!!Īrrange your cut fruit in an 8×8 or 9×13 pan: If you’d rather go for an old fashioned dumpling-like gluten free fruit cobbler, I urge you to try my aptly named Old Fashioned Gluten Free Cobbler - simply heavenly!Īnd lest you think that there are only 2 gluten free cobbler recipes on my site, think again! Give my Gluten Free Maple Pumpkin Cobbler a try this fall and you just may decide it’s your favorite!īut back to the EASY fruit cobbler at hand, here are the steps.
Of course, that only reminded me of how much I love blackberry cobbler, so I made one of those too! Use whatever fresh and lovely fruit(s) you have on hand, and enjoy making and eating this deliciously simple pleasure! I made a peach-cherry cobbler this week which was heavenly. Totally simple, quick and versatile, this cobbler is one you can commit to memory – the topping only has 3 ingredients! And I think we’ve tried nearly every fruit combination there is - they all work! (of course, I’m open to suggestions if you think you have a combo that hasn’t been tried yet, drop me a line!) Well would you believe that the cover of the magazine featured my mother’s famous cobbler recipe?! Mind you, the editors 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! It’s farmer’s market season, folks!Ī few 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!). Peaches, mixed berries, strawberry-rhubarb, cherries, plum … there’s no end to the combinations. Use any fruit combo you like and you can serve this recipe multiple times a week without risking boredom (I might have tried that once or twice!). In fact, this recipe has been in my family for generations without alteration, except by me to make it gluten free, which was about the easiest switcheroo you could imagine, since all I did was sub in my gfJules Flour for wheat flour. Not to worry - it turned out fine.This easy gluten free fruit cobbler recipe is one everyone should have in their gluten free recipe box. I was worried that it would turn out dry because I didn't have any syrup liquid that you would have with canned peaches. Very yummy! And better than a huge casserole full of this stuff - only HALF the recipe! Didn't even let it cool before I spooned some in a bowl and topped with a scoop of vanilla ice cream. Spooned the peach slices onto the batter then scattered the blueberries evenly over the surface.īaked for about 45 to 50 minutes. Poured the batter into the melted butter in the pie plate and smoothed it evenly. Melted the butter in the microwave in the pie plate whisked the self-rising flour and sugar together in a bowl then whisked in the milk until well blended.
I made a peach & blueberry half a cuppa, cuppa, cuppa cobbler today:ġ/2 stick butter melted in a small pie plateġ/2 cup self-rising flour (just because I want to use it up)ģ smallish fresh white peaches, peeled and slicedġ cup slightly thawed frozen small blueberries I am the kind of cook that "wings it" a lot.:) Teresa will probably be able to provide more info with regards to sizes. So start with the original amounts.I use that when just for 4-6 people. Once you mix it up, you will see that one cup of flour, one cup of sugar, and one cup of milk doesn't make a lot of batter volume wise. This is one of those recipes you can play around with until you get it like you want. The recipe is pretty forgiving as for the amount of fruit.more fruit less buttery doughiness, less fruit more buttery doughiness (if doughiness is a word.) It is good either way. I just spoon the peaches and juice on top of the dough mixture until it is covered with peaches or berries. I don't use the canned peaches.either fresh or home frozen ones. andmother's recipe calls for the 1 lb size, my guess it is 15 oz or less now. For 9 x 13, or a 2.5 liter deep round casserole dish, I just double the recipe. Most of the time I use a 1.5 liter deep round corning ware casserole. Brad.I sometimes use an 8" square pyrex baking dish.
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