The hardest part about this recipe was trying to decide what to name it. Easiest Gluten Free Dessert fits the bill perfectly, but so does Easiest Ever Fruit Cobbler or Easy Gluten Free Cookie Cobbler or Easy Cookie Cake-Thingy … maybe you’ll come up with a better name when you make it … which you must, because it’s truly the easiest homemade dessert ever (gluten free or not).
Three minutes to make; 35 to bake. How can you get any easier than that?
Reader Brenda W. shared the basics of this recipe with me and I must admit I was skeptical at first. “You really just dump my gfJules gluten free cookie mix on top of pie filling, melt some butter and that’s it?!?” I asked. And in fact, yes, that’s pretty much it. No mixing, no mess, no fuss, no time, no skill, no brainer.
I’ve made this recipe a few times now and I even made a half recipe by simply measuring out half of my gfJules Gluten Free Cookie Mix (11 ounces) and making the rest as cookies. (No wonder it was voted #1 Gluten Free Cookie Mix in the Gluten Free Awards – when you can even do THIS with it!)
It’s just too yummy for you to miss out on this recipe. Fool everyone with your mad baking skills the next time you effortlessly whip up this cookie cobbler. Use your favorite fresh berries or just buy gluten-free pie filling.
Either way, it’s delicious and you’ll wonder where this recipe has been all your life.
Check out this quick video showing how to prepare this easy gluten free cookie cobbler.
Leave your best recipe name in the comments, and if you use some other filling concoction, add gluten-free oats, sprinkle in chips … tell me about that, too. I think the possibilities are endless with this basic recipe, and I can’t wait to see what you make of it!
Easiest Gluten Free Dessert
Ingredients
- 1 gfJules Original Cookie Mix (or combine the dry ingredients from this scratch recipe)
- 2 cans (21 oz each) gluten-free pie filling (I used organic blueberry and cherry for the one pictured) OR 4 cups fresh or frozen berries + 1/4 cup gfJules™ All Purpose Gluten Free Flour + 1/2 cup granulated cane sugar
- 1 cup melted butter or vegan butter (Earth Balance® Buttery Sticks)
Instructions
Preheat oven to 350° F.
Spread fruit across the bottom of one 9x13 baking pan (you may use a smaller pan and expect a thicker cookie cake on top, as pictured in 8x8 pan to the right).
Sprinkle cookie mix evenly across the top of the fruit, then drizzle melted butter across the top.
Gently stir butter into dry spots of cookie mix with a rubber spatula to more evenly distribute the butter so no large dry patches of mix remain.
Bake in preheated oven for approximately 35 minutes; the size of the pan will dictate whether the dessert needs to cook longer because the cookie topping is thicker. The fruit will be bubbling and the topping will have browned lightly when done.
Serve on its own or topped with ice cream or whipped cream. Serves 10-12, depending on the size of the serving.
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do you have any hints for using frozen berries? thaw? drain?
Hi Velma, I add them frozen to the pan and it works just fine! ENJOY!
~jules
I have a question. I got terrible news two days ago. I cannot eat any more rice at all. Not in flour. Not anywhere. I love your flour mix, but now I can’t use it. Do you have any suggestions? I am so upset. I actually have arsenic poisoning, from all the rice I eat. Terrifying! This is going to be very difficult, being gluten free. Thanks. 😒
Hi Alene, I’m so sorry to hear about your health issue – so scary! Although there’s very little rice in my flour, I totally understand that you need to cut it entirely from your diet. There are a few options: make your own blend according to the ratio in this article; use a blend like this new one from Better Batter that is rice-free; stay tuned for more from me, as I’m coming out with more products soon that may help you! 🙂
Hope this helps!
~jules
Jules
Can you use your muffin mix with pie filling instead of your cookie mix?
Hi Carolann, I haven’t tried it yet myself, but that sounds delish! You’re making me want to run into the kitchen and do this RIGHT NOW! If you try it before I do, please let me know!!!
~jules
Can I use the sugar cookie mix?
Hi Dee, I suspect that it would turn out just fine with the sugar cookie mix, too. Using my muffin mix or the sugar cookie mix would produce different results, of course, but as long as you got it wet enough (with egg or applesauce and melted butter), it should turn out just fine!
~jules
Yum!! Going to try making ‘dump cake’ this way!! Cherry pie filling and crushed pineapple ????
I want to try with fresh blueberries and peaches. A lot less sugar and who can beat the fresh berries right now
Exactly, Kelly! Fresh berries make EVERYTHING better! Take advantage of the season!
~jules
Made it tonight in the 8″ pan with half the cookie mix and peaches and blueberries. Amazingly good !!!
Thanks Jules.
I have a picture but don’t know how to post it.
If you don’t have the cookie mix, can you make your own using gf Jules glutin free flour?
Hi Linda, if you don’t have the cookie mix, hop to my from-scratch recipe with my gfJules Flour and whip up the dry ingredients, adding them to this recipe as if they were the mix. Enjoy!
~jules
So. I went home and tried this out. The only problem is, I read the recipe as ‘one cup of cookie mix’ and not ‘the entire can of cookie mix’ I couldn’t figure out how I ended up with boiling fruit and a layer of crispy/standing butter on top of it.
So yeah,don’t do that. XD.
It was still tasty though.
Oh know! I’m so glad it was still tasty but yeah, that wouldn’t work out quite so well! But hey, go YOU! for trying it and now you’ll know exactly what to do for next time!!!
~jules
I might make a similar mistake, the recipe above says 1 gfJules Original Cookie Mix I don’t have the can, what I have is packaged in a brown bag, are the amounts the same in both? Or does the cookie mix only come in cans now and mine is old?? (‘m not at home right now to check but might need to stop on my way home to get more).
Hi Jeanne, we did change our mix packaging and what used to be in bags is now in canisters — same exact size. You can check the best by date on the bag you have, but it’s probably still just fine. Those dates are quite conservative and I use the mixes for months after those dates pass. I hope that helps!
~julles