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Fruit Cobbler (Gluten-Free)

This recipe comes to us from Valerie Wells.

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1 stick butter
1 cup GF 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. welcomes your comments below (registration is NOT required).

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12 Responses:

Lynne Bryant
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said this on
03 Sep 2008 9:32:16 PM PDT
This was THE BEST gluten-free dessert I have tasted yet. Fresh summer peaches, crispy edges, the right buttery sweet...OH LUSCIOUS.

Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
19 Mar 2009 8:13:44 PM PDT
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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said this on
22 May 2012 3:28:28 AM PDT
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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said this on
18 Aug 2009 2:28:13 PM PDT
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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said this on
07 May 2010 4:38:13 PM PDT
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.

summar ann
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said this on
16 May 2010 12:04:45 PM PDT
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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said this on
27 Jun 2010 9:01:22 AM PDT
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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said this on
02 Dec 2010 7:32:39 PM PDT
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.

Laura Davidson
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said this on
09 Aug 2011 7:19:52 PM PDT
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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said this on
19 Jan 2012 9:49:37 AM PDT
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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said this on
03 Feb 2012 2:26:58 PM PDT
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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said this on
26 Aug 2012 8:19:06 AM PDT
Loved this cobbler, made it with fresh peaches. Can't wait to pass it along to family and friends.

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All Activity Celiac Disease & Gluten-Free Diet Forum - All Activity

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.