Easy Gluten-Free Fruit Cobbler

Try this Easy Gluten-Free Fruit Cobbler recipe from KC the G-Free Foodie. It's simple and delicious, and works with any fruit you choose: peaches, apricots, berries - they're all fabulous.

National Ice Cream Day? That seems reasonable. Far more reasonable than most of the other food holidays - National Roast Pheasant Day is October 15th, and Crab Newburg Day is September 25th.

I'll wait here while you make those notes in your calendar.

I decided I wanted to switch it up for Ice Cream Day - you've already got recipes for Dairy Free Chocolate Chip, Salted Caramel and Gluten Free Cake Batter Ice Creams, what else could you need? Plus, the people from Personal Creations sent me this ridiculously cute pie plate with my name on it, so I wanted to use it.

So, I'm sharing my version of Saint Joanie's (she my mom, in case you're new here) Easy Fruit Cobbler. It works with berries and other fruit, but I like it best with peaches, and it's my blog, so peach it is.

Peach with a buttery, yummy crust that goes on for days.

If you make this cobbler (and you should) - share a photo with me on Instagram or Twitter @gfreefoodie and use #gfreefoodie - I may send you a little gift, and I'd love to see what y'all create!

Easy Gluten-Free Fruit Cobbler (with peaches, because PEACHES. But you use your favorite.)

Easy Gluten-Free Fruit Cobbler

K.C. Pomering

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Ingredients

  

• ½ cup butter one stick
• ⅔ cup Gluten Free Flour Blend cup for cup style  (I like Pamela’s GF Artisan Blend)
• ⅔ cup sugar or coconut sugar
• ⅔ cup milk dairy or coconut
• 2 teaspoons baking powder
• ½ teaspoon ground cardamom optional (but I think you should)
• 3 ½ cups peaches sliced and skinned (or berries or apricots or whatever you like)

Instructions

 

• Heat oven to 325 degrees. Place the butter in the bottom of a 10 inch round, 11x7 or 9x9 baking dish, and pop it in the oven so the butter can melt into liquid gold. Mix the flour, sugar, milk, cardamom and baking powder together in a medium bowl while you're waiting for the butter to melt. When the butter is liquefied, carefully pull the dish out of the oven and pour the fruit on top of the butter. Then pour the batter over the fruit evenly, and use a spoon to stir it slightly so some of the butter is incorporated (extra butter around the edges is encouraged) and the fruit is mostly coated.  This is not a perfect process, and it's not meant to be: just get everything kinda mixed up in the dish and sort of smooth, and you're good to go. Place the cobbler into the oven for 45 minutes (you want a golden top and bubbly edges) and when it's done, let it cool for about 10 minutes before you top it with ice cream and eat it all up.