Let’s start by stating the obvious. Cobbler is a personal affair. There are many an article written about how to achieve the ‘perfect’ fruit cobbler.

Some people think it should be super sweet (I prefer a bit more tart, myself). Some people prefer a crumbly crust while others (like me!!) love a cake-y topping that will sop up all that lovely fruit juice.

A few weeks back we were at my inlaws, where they had a surplus of tart cherries from their tree. I ended up throwing together a quick cherry cobbler & since I didn’t want to have to buy tons of ingredients (we were staying with them & they live out of our state) I took the lazy (& cheap) route & just bought a bag of gluten free 1-1 flour. And the whole thing actually turned out pretty good! Then, as naturally happens, some people asked me for the recipe.

Once we got home I decided to experiment with some different gluten free flours & I found that not all of them are equal. I tried a couple of different Bob’s Red Mill GF flours & they both had positive & negative points.

Bob’s Red Mill All-Purpose Gluten Free Baking Flour (with the red label)

  • Pros: This won in the texture department. It definitely holds together much better & isn’t painfully sticky. It’s pretty easy to simply pour this on top of your cobbler, spread it out a bit with a spatula & call it good.
  • Cons: It tastes like beans (probably only to me). This flour is made from garbanzo & fava beans (ingredients: garbanzo bean flour, potato starch, tapioca flour, whole grain sweet white sorghum flour, fava bean flour). If you’re avoiding beans (aka Paleo) then this is automatically a no go. While we rarely eat beans in our house (I actually couldn’t tell you the last time I cooked a bean), they don’t bother my digestive system so an occasional beaning isn’t going to hurt me. The thing that bothers me about this flour is that when raw, it tastes strongly of raw beans (because, duh it is). Once it’s cooked, it’s not especially bean-y tasting but for some reason, I still get a hint of bean. Obviously, you wouldn’t be eating this cobbler topping raw so if it doens’t taste bean-y to you & you’re a-ok with the occassional bean, I’d go for this flour based on the texture of your cobbler crust alone.

Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (with the blue label)

  • Pros: In terms of taste alone, this flour wins. It’s also not made from beans (ingredients: sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum). And although this is gluten free, it would probably be a stretch to call this a ‘Paleo’ dessert.
  • Cons: Texture, texture, texture. This dough is kind of a nightmare when it comes to getting it from the mixing bowl to the top of your cobbler filling. There are a couple of tricks that will help. You can scoop out a little at a time – either with a spatula or a cookie scooper – wet your hands & press the dough flat, making a kind of dough puzzle on top. Or just say forget it & dump some scoops on top of your filling, do your best to spread them out & call it good. In the case of this post, that’s what I did in these pictures.

How to prepare my fruit cobbler

  • PREP TIME: 25 mins
  • COOK TIME: 30 mins
  • TOTAL TIME: 55 mins
  • AUTHOR: Trisha
  • SERVES: 4-6 servings

INGREDIENTS

  • For the filling:
  • 4 cups Fruit (I use an even combo of fresh Blueberries & Cherries but any variation will work)
  • ¼ cup Sugar (Organic Cane, Coconut or Maple Sugar)
  • Juice of 1 Lemon
  • 1 Tablespoon Tapioca Flour
  • 1 Cup Water
  • For the cobbler topping:
  • 1 cup Gluten Free Flour
  • ¼ cup Sugar (Organic Cane, Coconut or Maple)
  • 1 teaspoon Baking Powder
  • 5 Tablespoons Butter, melted (Use Organic Palm Shortening to make Dairy Free)
  • 1 Egg
  • 3 Tablespoons Milk (Any milk: Coconut, Almond, etc)

INSTRUCTIONS

  1. To make the filling:
  2. Place fruit, sugar, lemon juice, tapioca flour & water into a sauce pot. Bring to a boil & let simmer until some of the liquid is gone. About 15 minutes.
  3. Preheat oven to 375.
  4. Once filling has reduced in liquid a bit, pour into a small casserole dish. Mine holds 3.5 Qts. Dimensions 14.5 x 9.5 x 3.
  5. In a medium sized bowl, make the filling.
  6. Mix together gluten free flour, sugar, baking powder, butter, egg & milk until all ingredients are combine. Depending on which flour you’ve used you’ll either be able to pour your batter in like a cake batter or you can place it on top of the filling in scoops & try & spread it out with wet hands or a spatula.
  7. Cobbler topping does not need to touch the side of the baking dish.
  8. Place in the preheated oven & bake for 30 minutes.
  9. Remove from oven & allow to cool for a few minutes.
  10. Serve still warm with ice cream!
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