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!
- 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)
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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