Gluten-Free Cobbler with Fruit Filling
I love summer fruit cobbler and yummy treats. I posted an awesome recipe for gluten-free cobbler made with Texas peaches (it’s also dairy-free). But I never get tired of experimenting with a recipe, especially if it is as yummy as this gluten-free cobbler.
And when I ordered the Salt Lick Cookbook, I found their recipe for cobbler! Well I just had to convert to gluten-free and try it. And it was wonderful.
This time instead of using fresh fruit, we used Lucky Leaf fruit filling. So much easier and delicious than prepping all the fruit from scratch. Okay let’s get started.
Fruit Filling for the Cobbler
We used strawberry rhubarb fruit filling from Lucky Leaf for this cobbler. It is gluten-free and doesn’t contain high fructose corn syrup. And it really is delicious. They have other options, too. I’ve also tried the blueberry and cherry fruit fillings. I cannot pick a favorite.
They are all so good and save you so much time in the kitchen. Much easier than boiling, ice bath freezing, and peeling peaches like we did for the peach cobbler.
All we need to do is open the can and pour it into a baking dish before adding our cobbler topping.
Making the Gluten-Free Cobbler Topping
Like I said, we adapted the Salt Lick recipe for cobbler buy changing out some of the ingredients. We specifically used the following:
- Schär gluten-free universal all-purpose flour
- Field Day organic cane sugar
- Let’s Do Organic sweetened condensed coconut milk
- Meyenberg goat milk butter (can substitute a non-dairy butter alternative)
See recipe card below for rest of the ingredients and instructions.
I’m sure it would work with alternative gluten-free flours as well. Just use a blend and all-purpose type of flour instead of just one type. I’ve found that it works better to have a blended flour when baking.
To make the topping we are going to mix all the dry ingredients in a bowl. Then mix together the wet ingredients in another bowl or measuring cup and add them to the dry. Last to go in is the melted butter.
We spoon the mixture onto our fruit spreading then bake. Baking time is going to depend on the type of flour you used. The cookbook recipe is a little more complicated, but recommends baking for 55 to 60 minutes. We baked it for about 45 minutes at 350 degrees F and then checked the topping for doneness.
It was set on top and a knife came out clean. So that is what I would recommend with these specific ingredients. If your aren’t sure, then just start checking it around 45 minutes and keep checking until done.
Let cool for a bit, then dive in. It is so good.
Gluten-Free Cobbler with Fruit Filling
When I ordered my Salt Lick Cookbook, I found their recipe for cobbler! Well I just had to convert to gluten-free and try it. This is the conversion.
Ingredients
- 1 can fruit filling (21 ounces)
- 1 cup gluten-free flour blend
- 1 cup cane sugar
- 1 tbsp baking powder
- 1 egg
- 2 ounces sweetened condensed coconut milk
- 6 ounces water
- 3 ounces goat butter or dairy alternative
Instructions
Preheat oven to 350 degrees F.
Open and pour the pie filling into an oven safe 9 x 9 baking dish.
Mix together the flour, sugar, and baking powder in a medium bowl.
In a large measuring cup or small bowl, mix together the egg, condensed milk, and water. Add to the dry ingredients and mix well.
Melt the butter and add to the mixture.
Spoon the batter onto the fruit filling in the baking dish. Spread out evenly. Place in the oven to bake for about 45 minutes or until done. Checking for doneness with a knife and cooking until it comes out clean (of batter not fruit filling).
Remove from oven and let cool a bit before serving.
Want more gluten-free dessert recipes?
Chocolate Sweet Potato Brownies
