Pie-Like Cobbler

[Juliebove]

I was watching Alton Brown the other night and he was making cobbler. I commented to someone I was talking to online that I had never had cobbler. She commented that it was like pie but easier. I found this odd because all of the recipes I've ever seen (and the one I saw here) have a cake-like topping. I don't like cake so have never tried that type.

And much to my amazement, Alton did indeed make what appeared to be pie dough. He didn't really roll it out but patted out a big piece to cover the bottom of the baking dish. Then he put the fruit in and took the remaining dough and just sort of put it in little chunky crumbs over the top. This looks like what I want to make. I have a couple of cans of gluten-free apple pie filling that I want to use up and would like to make this for the 4th of July. We don't eat dessert very often. I had bought this for Christmas but then didn't use it. I think I made an apple crisp then using fresh apples. But now I want to use these cans up! And I don't want to make a crisp because I'm diabetic. I shouldn't be eating such things to begin with and to me a crisp is addictive. So no good. I sort of kind of like pie. So I might eat a little of this stuff but it probably wouldn't tempt me to keep going back. Not sure if daughter would like it or not. I don't think she can remember eating pie. SIL made her a gluten-free pie once but she doesn't remember. And I am no good with regular pie dough. Never tried to do the gluten-free stuff.

The problem? Our other allergies. Every recipe calls for stuff we can't have. I can use coconut oil, olive oil, corn oil or Nucoa, but not butter. Am very allergic to eggs. So those are out. And can't use soy flour. The few recipes I've seen that would work for us, didn't get very good reviews when used as a double crust pie. They say to bake the bottom crust then fill it and use as a single crust pie. Any suggestions?

[Mack the Knife]

I was watching Alton Brown the other night and he was making cobbler. I commented to someone I was talking to online that I had never had cobbler. She commented that it was like pie but easier. I found this odd because all of the recipes I've ever seen (and the one I saw here) have a cake-like topping. I don't like cake so have never tried that type.

And much to my amazement, Alton did indeed make what appeared to be pie dough. He didn't really roll it out but patted out a big piece to cover the bottom of the baking dish. Then he put the fruit in and took the remaining dough and just sort of put it in little chunky crumbs over the top. This looks like what I want to make. I have a couple of cans of gluten-free apple pie filling that I want to use up and would like to make this for the 4th of July. We don't eat dessert very often. I had bought this for Christmas but then didn't use it. I think I made an apple crisp then using fresh apples. But now I want to use these cans up! And I don't want to make a crisp because I'm diabetic. I shouldn't be eating such things to begin with and to me a crisp is addictive. So no good. I sort of kind of like pie. So I might eat a little of this stuff but it probably wouldn't tempt me to keep going back. Not sure if daughter would like it or not. I don't think she can remember eating pie. SIL made her a gluten-free pie once but she doesn't remember. And I am no good with regular pie dough. Never tried to do the gluten-free stuff.

The problem? Our other allergies. Every recipe calls for stuff we can't have. I can use coconut oil, olive oil, corn oil or Nucoa, but not butter. Am very allergic to eggs. So those are out. And can't use soy flour. The few recipes I've seen that would work for us, didn't get very good reviews when used as a double crust pie. They say to bake the bottom crust then fill it and use as a single crust pie. Any suggestions?

Do you mean something like this? Open Original Shared Link

You could maybe try adapting this using egg replacer and oil. Try googling vegan recipes and see how they do it.

A thing to remember with cobblers (we call them slices in Australia) is that you don't need to make a special dough to use as a base. You can use a packet of sweet plain gluten free cookies, process them so that they become a fine crumble, rub in a bit of butter (or oil or whatever you can use) and there's your base. Just press it into the pan.

Hhere are some other recipes you could maybe adapt:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

[Juliebove]

Do you mean something like this? Open Original Shared Link

You could maybe try adapting this using egg replacer and oil. Try googling vegan recipes and see how they do it.

A thing to remember with cobblers (we call them slices in Australia) is that you don't need to make a special dough to use as a base. You can use a packet of sweet plain gluten free cookies, process them so that they become a fine crumble, rub in a bit of butter (or oil or whatever you can use) and there's your base. Just press it into the pan.

Hhere are some other recipes you could maybe adapt:

Open Original Shared Link

Open Original Shared Link

Open Original Shared Link

Sorry. No, not things like that. I should have added that we can't have almonds either.

The pie dough isn't sweet. No sugar in it at all. So cookie crumbs wouldn't work. Not that there are any cookies like that we can have. The only ones I know of are Enjoy Life. That wouldn't make for a good texture at all, I don't think. And they would be far too sweet.

I've been told this kind of cobbler would taste like a pie. Not like a cake or crisp or crumble.

[RiceGuy]

There are a number of options for you regarding pie crust. Here's a link to my basic method for pie crust, for which you can use one or more of several types of flour.

Worry not about how your attempts at making wheat-based pie crusts have turned out in the past. Not only is gluten-free pie crust different, but the method I use is even more a departure from the typical crust recipe.

If you see a recipe calling for butter, coconut oil will work in place of it.

For the top crust, there are also multiple options. I've never attempted to roll a gluten-free crust, neither top nor bottom. What you describe Alton Brown doing can work gluten-free I'm sure, as can various other methods. It really depends on preference I think. It may help us to see a picture of what you're aiming for, so we can make more targeted suggestions. If you can find a picture of something that looks similar, regardless of the method of preparation, please do post a link.

[Juliebove]

There are a number of options for you regarding pie crust. Here's a link to my basic method for pie crust, for which you can use one or more of several types of flour.

Worry not about how your attempts at making wheat-based pie crusts have turned out in the past. Not only is gluten-free pie crust different, but the method I use is even more a departure from the typical crust recipe.

If you see a recipe calling for butter, coconut oil will work in place of it.

For the top crust, there are also multiple options. I've never attempted to roll a gluten-free crust, neither top nor bottom. What you describe Alton Brown doing can work gluten-free I'm sure, as can various other methods. It really depends on preference I think. It may help us to see a picture of what you're aiming for, so we can make more targeted suggestions. If you can find a picture of something that looks similar, regardless of the method of preparation, please do post a link.

Thanks! I have yet to see a pic that looks like that, but I will keep looking.