This easy gluten free fruit cobbler tastes as good with any fresh or frozen berries as it does with peaches, apples, pears, plums ... well, you get the idea. A quick and simple dessert that pleases everyone, even the cook!
Recipe by Jules Shepard on June 28, 2023
Prep time: PT15M
Cook time: PT35M
Total time: PT50M
Rating
4.26 stars (288 reviews)
Keywords
cobbler, fruit
Ingredients
2 cups+ fresh or frozen berries (other sliced fruits, or rhubarb + berries)
enough to cover the bottom of an 8 x 8 baking dish or 9-inch pie plate
1/4 cup granulated cane sugar ((use less or none at all if your fruit is already very sweet and ripe))
1 Tbs. cinnamon (optional (I like extra cinnamon on peaches; feel free to omit for berry cobbler))
1 (135) cup (grams) gfJules Gluten Free All Purpose Flour
1 cup granulated cane sugar
1 egg* ((see Notes for vegan option))
1/4 cup melted butter or non-dairy substitute
Categories
Dessert
Cuisine
Dessert
Steps
Preheat oven to 350° F.
Arrange cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate (no need to peel peaches, apples, plums ...). Sprinkle with sugar (and cinnamon, if using). Stir together until mixed in the dish. Feel free to use more fruit and use a 9x13 dish instead if you prefer a higher fruit:topping ratio.
Combine the 3 topping ingredients (not the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Crumble on top of the fruit and drizzle melted butter over top of the cobbler before baking.
Bake for 35-40 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly. If you have a convection setting, use that the last 10 minutes of the bake for a crisper topping.
Serve warm, plain or with vanilla ice cream (I love So Delicious!® Vanilla Bean Coconut Ice Cream).
Nutitrion
Serving Size: 1
Calories: 215 kcal
Carbohydrates: 39 g
Protein: 1 g
Fat: 6 g
Saturated Fat: 4 g
Trans Fat: 0.2 g
Cholesterol: 36 mg
Sodium: 67 mg
Sugar: 25 g
Unsaturated Fat: 2.3 g
Reviews
Carol Lynn Nabozny on 2025-06-12 (5 stars): The cobbler topping was a dream! Very crisp and almost cookie-like. My spouse very particularly asked me the ingredients, as I usually make crumbles, so I explained the difference. I did use a canned pie filling instead this time, as it was rather late in the evening, so this was very easy peasy. Topped with vanilla ice cream cream and we had a lovely summer dessert!
Lyn Block on 2025-05-22 (5 stars): Your recipe looks amazing. Just bought fresh stone fruit from the farmers market and looking forward to making it for Memorial Day. Just curious, have you tried the recipe with alternative sweeteners?
