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.

Preheat oven to 375.

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.

In a medium sized bowl, make the filling.

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.

Cobbler topping does not need to touch the side of the baking dish.

Place in the preheated oven & bake for 30 minutes.

Remove from oven & allow to cool for a few minutes.

Serve still warm with ice cream!