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  • Scott Adams
    Scott Adams

    Fruit Cobbler (Gluten-Free)


    This recipe comes to us from Valerie Wells.

    1 stick butter
    1 cup gluten-free flour, any kind (I use a mixture of rice flour and corn starch)
    ½ teaspoon xanthan gum
    1 cup sugar
    ½ teaspoon salt
    1 teaspoon gluten-free baking powder
    ½ teaspoon gluten-free baking soda
    1 cup kefir or buttermilk (or soy milk that is soured with 1 tablespoon lemon juice)
    1 large can peach halves or about 2 OR 3 cups frozen, thawed berries to which about ¼ cup sugar is added
    Ground cinnamon, nutmeg, cloves, etc. (optional)

    Preheat oven to 350F. Melt butter in 8 x 8 glass pan. Mix all other ingredients except fruit. Pour batter onto melted butter. Some people stir it around to mix the butter with the batter. Others dont. Its a matter of personal taste. If you do stir the butter in, you get a tender, rich cake like texture. If you dont stir it in, you get a chewy, crusty butter flavored edge. Drop the fruit on top. Lightly sprinkle peach cobbler with spices of your choice. Bake 45 minutes.


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    This was THE BEST gluten-free dessert I have tasted yet. Fresh summer peaches, crispy edges, the right buttery sweet...OH LUSCIOUS.

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    The gluten-free life is new to me and I have never been good with seasoning food. So I wish the recipe for the gluten-free fruit cobbler had gone a little deeper into what spices to add. My cobbler could have used a little more zing but, despite that, it must have been OK because everyone ate it. I hope everyone was not just being nice.

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    Lovely. I usually use frozen strawberries.. I sub rice milk for the diary, and honey for the sugar (about 1/2 cup). Works out very nicely! I crave it often!

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    I made this with fresh blackberries and it was really good. We served it warm with vanilla ice cream. I needed to cook it longer than the recipe called for - at least 15 minutes and I sprinkled a little cinnamon on top before baking.

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    I just made this for lunch. Everyone loved it! Since I am the only gluten-free one that is saying a lot. i can't wait to try it with different fruit. Thanks so much!

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    This recipe turned out wonderfully! My sister recently discovered she is gluten intolerant, so, for a family get-together, I made a mini gluten-free peach cobbler for her and used a standard recipe for the rest of the family. This recipe was actually better than the non-gluten-free recipe. I followed the recipe exactly (but halving the ingredients for a smaller version). I mixed the batter into the melted butter, as suggested, and the texture was soft and cake-like. Really good! I'm going to use this recipe for all my future cobblers.

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    This recipe was very helpful and I was able to create a Apple Cobbler that is corn free and dairy free for people who have other intolerance's along with celiac.

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    Guest Laura Davidson

    Posted

    This makes the best cobbler. You would never know it was gluten-free. I made a blueberry cobbler and made the batter exactly as directed and mixed with the butter. I used a quart of fresh blueberries, sprinkled with about a tablespoon of lemon juice, then mixed with about 1/2 cup sugar that I had added about a teaspoon each of cinnamon and nutmeg. I baked at 350 for about 40 minutes, then turned on the convection baking at 350 for another 15 minutes. (This seemed to take care of the extra liquid from the fresh blueberries.) Definitely worth the extra effort!

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    This came out very pretty (I poured the batter over the butter without mixing), but could've used more flavor and sweetness. Next time I'll use maybe 1/2 cup sugar in the berries and maybe a teaspoon vanilla extract and extra sugar in the batter. I used a few shakes of cinnamon and nutmeg on the berries. I also used vegan butter and almond milk (soured with lime juice because it's what I had).

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    This cobbler came out better than the ones with wheat flour I used to make! I used canned cherries and drained off the juice before adding them.

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    The gluten-free life is new to me and I have never been good with seasoning food. So I wish the recipe for the gluten-free fruit cobbler had gone a little deeper into what spices to add. My cobbler could have used a little more zing but, despite that, it must have been OK because everyone ate it. I hope everyone was not just being nice.

    Hi Val, don't be so hard on your self. Gluten-free cooking is difficult for everyone at first. For seasoning, most berries don't need any. Peaches don't really need any either, although some like cinnamon or a little coriander. For apples, use cinnamon, nutmeg and a bit of cloves taste marvellous. Try just a little at first. As you get used to it, you can try adding more. Happy baking!

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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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