This easy gluten free fruit cobbler recipe is one everyone should have in their gluten free recipe box. In fact, it’s so easy you can commit it to memory.
This recipe has been in my family for generations without alteration, except by me to make it gluten free, which was about the easiest switcheroo you could imagine, since all I did was sub in my gfJules Flour for wheat flour.
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.
A few 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!
What Makes this Gluten Free Fruit Cobbler Recipe So Easy?
Totally simple, quick and versatile, this cobbler is one you can easily memorize with the 1:1:1 rule: 1 egg, 1 cup sugar, 1 cup flour (gfJules Flour, of course!).
With only one bowl and 3 topping ingredients, this will be your go-to summer dessert recipe! Just about any fruit works for the filling, and I think we’ve tried nearly every fruit combination there is — they all work! (of course, I’m open to suggestions if you think you have a combo that hasn’t been tried yet, drop me a line!)
I made a peach-cherry 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.
Or if you’re really in a hurry (or it’s the dead of winter and you’re craving summer berries!), just grab some frozen berries and whip up a cobbler!!! 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!
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!
And of course I have a cobbler recipe you can make from my gfJules Cookie Mix! This gluten free Cookie Cobbler is also super easy — a kind of “dump and go” recipe that is delicious with fresh fruit or a can of fruit pie filling.
How Do I make an Easy Gluten Free Fruit Cobbler?
But back to the EASY fruit cobbler at hand, here are the steps. Again, this gluten free Fruit Cobbler is so easy to make! There are only 3 ingredients for the topping and you only need a bowl and a fork to mix it up.
- Arrange your cut fruit in an 8×8 or 9×13 pan (the smaller the pan, the thicker the topping):
2. Sprinkle on a little dash of sugar … or not. Depending on the ripeness of the fruit, you may need more or less sugar, or none at all.
3. Just mix up the one-bowl, 3 ingredient topping (double if you like more topping) with a fork. I prefer a higher fruit:topping ratio, so in this cobbler photo, I’ve used a single recipe of gluten-free topping to a double recipe of fruit, but it’s totally up to you.
Hey, it’s YOUR easy gluten free fruit cobbler!
4. Then drizzle with melted butter or vegan butter. Since I used the larger, 9×13-ish sized pan, I used double the vegan butter (1/2 cup) even though I used the single recipe of topping.
5. Then bake at 350F for 35-40 minutes and you’re done!
I find that finishing it up on convection setting (if you have it) crisps the topping up a bit, which is nice, but not necessary.
Serve warm or cold, with or without ice cream, for dessert or breakfast (shhhhh!).
This easy gluten free cobbler recipe can also be made deliciously with my new Gluten Free Multigrain (corn-free) Biscuit and Breakfast Baking Flour! Check out reader Nora B.’s yummy cobbler pic! (I’d love to see yours, too!)
Easy Gluten Free Fruit Cobbler Recipe
Easy Gluten Free Fruit Cobbler Recipe
Ingredients
Fruit Filling
- 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)
TOPPING
- 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
Instructions
- Preheat oven to 350Ā° 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 theĀ 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 loveĀ So Delicious!Ā®Ā Vanilla Bean Coconut Ice Cream).
Video
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Recommended Products
Any links to Amazon may earn me a small amount from qualifying affiliate purchases; this amount goes to fund this blog and does not cost you anything additional.
I hope you love this recipe as much as we do!
Pin it for later!
My crumble is more of a batter. Any ideas on what I did incorrectly?
I am going to add some rolled oats and see if that helps.
Hi Carla, if it’s over-mixed or the eggs are extra large, it can begin to get much wetter. It still bakes up yummy, but it does make it harder to “crumble” on top of the fillings. Adding gluten free oats would certainly help, as would adding extra flour until it becomes less battery. Enjoy the recipe either way! Oh, and you can always check my oatmeal crisp recipe for another option!
~jules
Hi lovely ladies, I just put one in the oven! I added a dash of vanilla, salt and fresh lime to the fresh ripe peaches, used a combo of rice and almond flour and substituted granulated with brown sugar…. Also added a bit of raw honey to the ‘crumble’. We’ll see what happens!
Oh wow! Lots of recipe changes! I can’t wait to hear how it turns out, Caren! š
~jules
Could you use GF Bisquick instead of the flour?
Thanks!
i used coconut flour and almond flour.Also coconut sugar and it turned out great! Also used a bit of lemon zest on the blueberries.
Glad to her it, Jennifer! Thanks for letting me know it worked that way, too! Happy baking!
~jules
excuse me… HOW LONG DO YOU BAKE IT (now that I already have it in the oven)??? aargh
Hi Gabriele,
Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly. This is a very forgiving recipe, so unless it’s burned, you’re probably good to go!
Hope I got back to you in time!
~jules
Boy does this sound good! I am new to gluten-free baking and looking for all the help I can get. I can tolerate a tiny bit of wheat but I assume avoid it cause you never know with my migraines. I made my first batch of flour with equal parts sorghum, white rice and tapioca flours. Do you think this will work with this cobbler recipe?
Hi Sunshine, welcome to the gluten-free diet!
Not sure about that blend, but it’s worth a try! Since it’s ok if the topping is a bit crumbly on this cobbler, it should work out ok, but I wouldn’t rely that blend for pastries, bread, cookies, etc. You’ll likely need to add some gums or stabilizers to it, and the ideal ratios will differ between applications. Let me know if you try it in this cobbler though, and how it works out! As pictured, it’s made with my every purpose gluten free blend — gfJules flour.
Has anyone used olive oil in place of the butter/butter substitute?
Trying it using apples and coconut flour!
YUM YUM!!!!
I just put one in the oven, blueberries & raspberries
YUM! Great berry combo, Andrea!
I forgot to add that I made it for my book club. They loved it and loved the fact that I used fresh peaches and cooked it 1/2 hr longer than recipe calls for & it had a crispy top.
Thatās great, Pat! Sometimes with those extra-juicy fruits, you do need to bake the cobbler longer, but the good news is that those juices make it easy to just bake the cobbler as long as you need without it burning! So glad you shared the deliciousness with your book club! Spread the Gluten-Free Love ā thatās what I always say!
I tried this earlier this summer using your āNearly Normal Cookbookā and it received rave reviews from my family, even those who are skeptics. I used peaches.
Jules,
I came across your website through a friend. I must say your recipes are fairly simple ā especially this cobbler one!
Nupur -thanks! I do my best to keep things easy and the ingredient list to a minimum. No one needs to be daunted just by looking at a recipe! Enjoy my site and happy baking!
I just recently found out I have a friend that is gluten intolerant and doing everything gluten-free. I want to try your cobbler. If I use frozen blueberries, do I need to thaw them and then strain them? Iām concerned after thawing there may be too much juice.
What a nice friend you are, Jan! You donāt actually have to worry too much about juice because you can serve through a slotted spoon, if necessary. Iāve found with blueberries, if you thaw and strain them, thereās not enough juice left and theyāre mostly skins. Iād recommend throwing them in frozen and go with it. Enjoy!
Yum to all cobblers. I have an apple crisp recipe that I have used for the last 35 years. Now that we are converting to gluten free, I have adapted the topping using white or brown rice flour. My recipe does not add sugar to the any of the fruit. The crumbled topping contains 3/4 c of brown sugar, to which I have switched to Madhava organic coconut sugar. My topping includes butter, cinnamon, ground walnuts, oats and flour as well. When eating there is enough sweetness in the crust that pulls it all together. Tonight I made a āblack and blueā crisp/cobbler which is organic blueberries and wild blackberries I picked this summer.
I just bought some ice for my ice cream maker this eveā¦.coconut milk ice cream will be added tomorrow.. 
a la mode here we comeā¦
Can Almond Flour/Meal be used in this recipe? Iāve been baking with it and LOVE the results so far = )
Hi Katherine, I havenāt tried it, but this would be the kind of recipe where I would guess that substitution would work nicely. Itās a very forgiving recipe! Let us know how it works out!
I certainly will = )
You had me at the Peach Cobbler, but then you blew me away with the So Delicious Coconut Milk Vanilla Bean Ice Cream!
Brittany, I know, right?! That So Delicious Coconut Milk Ice Cream is A-mazing. Makes everything better. Although, the cobbler is pretty darn awesome on its own! ; )
That non-dairy ice cream is absolutely delicious, both the Vanilla and the mocha almond fudgeā much lower in calories, fat and sugar, as good as any thing else- or better. I have to try this cobbler soon.
I hope you do, Sybil!
Hmmm. I reread my post. Donāt tell my mother I had peach cobbler for breakfast. She is 90, and still wonāt accept, āBut Ma, I had fruit for breakfast.ā
Thanks bjohn, I should have looked at the comments before i made this. I used peaches that I had frozen in apple juuice last fall, and they were very juicy. I did drain much of it, but it took 20 extra minutes to bake, and my first thought as I looked at it was that there was too much butter. I ate it hot with ice cream, and it satisfied the craving, but I wasnāt sure I would do it again. But, this morning, after chilling all night, I microwaved until warm. YUMM! I am not sure what happened, but to me it was perfect.
I should also clarify that when I use canned fruit I omit the cinammon, but hey, someone else might like to add it. I recently went so far as to make this cobbler using a can of crushed pineapple in itās own juice! I poured off some of the juice, but I think I still kept too much. The problem with leaving a lot of the juice in, like I said above, is that the flour mixture sinks into the liquid and then a lot of the melted butter just sits on top of the juice. So here and there I ended up with ādry flourā spots instead of yummy buttery crust.I will probably reduce the juice more next time, but Iām also toying with the idea of drizzling the flour crumbles in butter before putting them on top of the fruit. Iām only talking about doing that when there is a lot of juice. Pouring the butter over the crust works great under normal circumstances.
Whenver I get a sweet tooth, this is what I whip up for myself. I am usually the only one eating it and I am easily pleased ha, so I donāt worry too much about being āperfect.ā I use whatever I have on hand for the fruit and it is always good enough for me! The other night I used a 15 oz can of āliteā pears and a 15 oz can of āliteā mandarin oranges. Not exactly what first comes to mind when you think of cobbler, but as far as I was concerned it was great.
When I use canned fruit I drain off most of the juice and just āeye ballā how much to put in the pan. You donāt want to flood it with too much liquid, or else when you add the flour mixture it will just sink into the liquid and take forever to cook. I usually put in enough liquid for the fruit to be about 3/4 submerged. Also, when I use canned fruit, I usually donāt add any additional sugar, but I should note that I am a person who has cut back on sugar for so many years that traditional desserts seem ātoo sweetā to me now. So use your own judgement on whether to use fruit in syrup or ālite fruitā or whether to add sugar or not. One other comment: I find that canned pears are a good āfillerā regardless of what other fruit Iām using. For instance, one day I only had about a cup of fresh raspberries, so I mixed in a can of pears Iād cut into bite sized pieces. Pears have a mild enough flavor that they provide additional fruit without detracting from the main flavor you were going for (ie. raspberry).
Thanks for the ideas! Keep āem coming!