Easy Gluten Free Fruit Cobbler Recipe

Easy Gluten Free Fruit Cobbler Recipe

This easy gluten free fruit cobbler recipe is one everyone should have in their gluten free recipe box.

In fact, this recipe has been in my family for generations without alteration, except by me to make it gluten free.

easy gluten free fruit cobbler

Use any fruit combo you like and you can serve this recipe multiple times a week without risking boredom (I might have tried that once or twice!). Peaches, mixed berries, strawberry-rhubarb, cherries, plum … there’s no end to the combinations.

farmer's market strawberries for gluten free fruit cobbler

It’s farmer’s market season, folks!

 

A couple of years ago, I was visiting my family in North Carolina and picked up my mother’s latest copy of Southern Living Magazine (you don’t call yourself a southerner who loves food if you don’t know this magazine!).  Well would you believe that the cover of the magazine featured my mother’s famous cobbler recipe?!  Mind you, the editors didn’t properly attribute it to my mother, but she’s been making this cobbler ever since I can remember and I’m older than I like to remember!

Totally simple, quick and versatile, this cobbler is one you can commit to memory – the topping only has 3 ingredients!

I made a peach cobbler this week which was heavenly.  Of course, that only reminded me of how much I love blackberry cobbler, so I made one of those too!  Use whatever fresh and lovely fruit(s) you have on hand, and enjoy making and eating this deliciously simple pleasure!

If you’d rather go for an old fashioned dumpling-like gluten free fruit cobbler, I urge you to try my aptly named Old Fashioned Gluten Free Cobbler — simply heavenly!

gluten free fruit cobbler in bowl

And lest you think that there are only 2 gluten free cobbler recipes on my site, think again! Give my Gluten Free Maple Pumpkin Cobbler a try this fall and you just may decide it’s your favorite!

Gluten Free Fruit Cobbler with ice cream

Easy Gluten Free Fruit Cobbler Recipe

Easy Gluten Free Fruit Cobbler Recipe

Ingredients

  • 1 cup gfJules ™ All-Purpose Gluten Free Flour
  • 1 cup granulated cane sugar
  • 1 egg (or 2 Tbs. vegetable oil of choice + 4 Tbs. water + 4 tsp. baking powder whisked together)
  • 1/4 cup melted butter or non-dairy substitute (Earth Balance® Buttery Sticks)
  • 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 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)

Instructions

Gluten Free Peach Cobbler is my mother’s favorite. I can’t decide which I like best — probably the one I’m eating at the time!

Preheat oven to 350° F.

Pour cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate. Sprinkle with cinnamon and sugar. Stir together until mixed in the dish.

Combine the topping ingredients (except the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking.

Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly.

Serve warm, plain or with vanilla ice cream (I love So Delicious!® Vanilla Bean Coconut Ice Cream).

This easy gluten free fruit cobbler recipe is one you need in your recipe box. Choose your favorite fruit and simply top with a 4-ingredient crumble!

I hope you love this recipe as much as we do!

 

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Easy Gluten Free Fruit Cobbler by gfJules is so delicious!

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81 thoughts on “Easy Gluten Free Fruit Cobbler Recipe

  1. Thank you for this lovely recipe! I’ve made it before with fresh strawberries–so good! Wondering about using frozen peaches. Should I thaw the peaches to room temp first? Hubby is craving peach cobbler, but peaches here in WI aren’t in season yet! Thanks 🙂

    • Hi Lindy, you are so very welcome! It is truly delicious with fresh strawberries, but having made it with (more than my fair share of) frozen berries and peaches, I can assure you it is oh-so delicious that way, too, and there’s no need to thaw them first! When the craving hits, it’s so handy to have frozen at the ready! ENJOY!
      ~jules

  2. Planning to try this gluten-free recipe tonight, using fresh mangoes from a tree over 100 years old!! Maybe lessen sugar
    content as mangoes have their own unique flavor. Thanks for putting this recipe up! It was easy to find and its a great quick dessert for summer!

    • Oh my goodness, what a treasure!!! A one hundred year old mango tree! You are truly blessed! And yes indeed, mangoes may not need much added sugar at all! Enjoy the treat!
      ~jules

  3. This is so easy, delicious, and awesome. I made while in Florida for the fam and taught my granddaughter that, yes, she CAN do gluten free easily! Thanks Jules!!

    • You bet, Marti! It’s for sure one of our favorite easy gluten free dessert recipes. I just made it at the beach last week, as a matter of fact!
      ~jules

    • It all depends on the proportions you prefer — more fruit or more topping — there are no wrong answers!
      ~jules

  4. I made this for a 4th of July barbecue and it was delicious!! I used strawberries and peaches and used more than the two cups called for because I like a lot of fruit. It was so popular there was none left and the non-gluten free people were all eating it and raving about it. I wish I had some leftover for breakfast tomorrow. I guess I will just have to make it again! It’s such a simple and easy to make recipe too! I used the version with the egg and the butter. Thank you!!

    • You’re so very welcome, Barbara! I’m so happy to hear that everyone loved it! Hope you had a wonderful July 4!
      ~jules

  5. I made the dairy version using some random leftover GF flours that were left over from other baking project. It was so good it was gone by the time I got home from work the next day.

  6. I’ve now made this with berries and peaches, and both the gf and vegan versions. I believe that almond flour works better to get a “crunch” on the cobbler, and while the vegan versions flavor was tasty, the consistency was different. However, every time I’ve made it, regardless of the variations, my family and guests have loved it, and there were zero leftovers.

    • Hi Sandra, you could certainly double the topping recipe and pat it in as a crust as well — would be more of a tart-like dessert. Also search my site for tarts, cobblers and crisp recipes for more options!
      ~jules

  7. Love the recipe. Sometimes g f recipes take so much you give up before you start. I’m 78 years and diagnosed 2006. So thank you for agreat easy recipe. Patt armstrong

    • So glad you love it too, Patt! It’s my go-to easy summer recipe. I’ve made it twice in the last two days alone! LOL!
      ~jules

  8. So I tried to make this, but am a little confused: the way this is written you use EITHER the egg or the Oil/water/baking powder combination but do NOT use the baking powder if you use the egg. The topping turned out like a flat rock. So I am wondering if the parenthesis should be after the water (IE egg vs oil and water) and that you use the baking powder with either?
    “1 egg (or 2 Tbs. vegetable oil of choice + 4 Tbs. water + 4 tsp. baking powder whisked together)”
    Maybe more experienced bakers under stood that , but I tend to follow recipes exactly.

    • Hi Pam, now you have me confused! You only add the oil, water and baking powder if you’re using that as an egg substitute. If you’re using an egg, that’s all you add at that point. Did you use an egg? Did you use my gfJules Flour? Any other differences in the recipe or ingredient substitutes? When you added the topping together was it crumbly or was it thick and wet? It doesn’t sound like it was very crumbly if it looked like a flat rock when you were done spreading it on top. Give me a little more info and I’ll try to help!
      ~jules

      • If you were reading fast it could look like you add the baking powder and water to EITHER oil or the egg. (Even though the parenthesis around all three should make it obvious). I say this because I almost did that! ????

        • Thanks Stacey – glad you re-read it! It’s hard when you want to give choices to folks for ingredients — I struggle with the best way to call that out. 🙂
          ~jules

  9. So you can have this hot out of the oven after dinner, can you prepare the blueberry cobbler up to the point of cooking in advance (same day like in the morning)?
    Dolce Vita

  10. Jules, the whole family went CRAZY over this!! Used peaches. So easy, can’t wait to make it again and try some other fruits. Hope to see you one of these days!

    • WONDERFUL Tim! Peaches are my mother’s favorite way to enjoy this cobbler, too. So glad everyone loved it. I do hope we see each other again soon – enjoy the rest of your summer!
      ~jules

  11. Thought I would say thankyou for all the great ideas, my four year old grandson was diagnosed ciliac, with severe damage already to his intestins, as grandpa loves to cook, I have been searching for recipes to prepare for the entire family as we have all decided to go gluten free. This web sight along with ideas and comments is a God send

      • It is such a great idea for the whole family to go gluten free. I do wonder if you were all able to stick to it. It is not easy for a while. I have rheumatoid disease and believe it stems from powerful antibiotics and years of not listening to my body telling me what not to eat. I have been gluten free for 2 years and was vegan for the past 8 months. It is so much better for my whole body. Pain is decreased. Anyway, just know that it is a great thing you are doing for you grandson.

  12. can i use a combo of brown rice flour, buckwheat flour, and or sorghum flour? and if so how much guar gum or xanthan gum would i need in addition?

    Thanks can’t wait to try it out!!

  13. Wondering if I can use a store bought plastic jar of peaches in juice and just thicken it like the canned , then put in the pan with the topping.

    • Hi Susie, you can absolutely do that. Either drain off some of the liquid or thicken it like you would canned peaches, otherwise it will be too watery. The perfect way to enjoy peaches even when they’re out of season – Enjoy!
      ~jules

  14. Very tasty and easy! My recommendations… More fruit! Still plenty of crunchy crust. Not too sweet. Did have to bake my 8×8 for closer to 60 min.