Gluten Free ~ Peach Berry Cobbler
Cobbler is one of those few desserts that speak family, speak comfort, speak tradition to me. Whenever we would go to grandmas house for dinner, she always had her famous Peach Cobbler for dessert. Grandma made hers the southern way, with an amazing biscuit topping. It was D-elicious! If I ever find her recipe, I will convert it gluten free for you.
I like cobbler because it is easy to make, you can use any fresh or frozen fruit you like, when baking it makes your house smell delightful, and it just makes people smile. For me, my favorite way to make cobbler is with a sugary pie crust topping. I roll it out, baste it with water and sprinkle with cinnamon in sugar or cinnamon and a bit of nutmeg. You can make it a day ahead and serve room temperature. Prepare it and don’t bake it, cover it with foil and place in freezer until ready to bake. I will often do this method if I need to bring it to a potluck. I will take it out of the freezer and pop it in the oven wherever we are at. It makes the house smell great and it makes for a delicious warm dessert.
Tonight, I made 6 cobblers in disposable aluminum containers for my son to take to his team dinner tomorrow. We prepped them all, put them in the freezer and then we will bake about an hour before having to leave for the dinner. It is super easy, and will satisfy a big crowd. Of course, we had to make one just for us that we baked tonight and I am eating as I write. Yum!
Peach Berry Cobbler
1 Package Mama’s Pie Crust Mix or 1 gluten free pie crust. (See Mama’s Tips Below)
1-2 cups peaches, fresh or frozen
2 cups mixed fresh or frozen berries (I use the big Costco size bag of mixed berries in the frozen section)
2 tsp. vanilla
⅔ cup sugar or 1/3 cup agave
3-4 Tbsp. Mama’s Almond or Coconut Blend Flour, GF flour or cornstarch (Fresh berries, use a full 1/4 cup)
3 Tbsp. sugar
1 tsp. cinnamon
Directions: Preheat oven to 375°.
Prepare pie crust per instructions, roll crust out. Peel back the top layer of wax paper. Mix together cinnamon and sugar. Baste top layer of crust with water and sprinkle with sugar mixture. Set aside.
Meanwhile, prepare peaches and add to medium casserole dish. Add vanilla, sugar, and flour. Mix well. Sprinkle the berries on top.
Take the pie crust and peel off 3-4 inch pieces and place on top of fruit. Continue in a patchwork type style until peaches are covered. Bake for 45-50 minutes or until fruit is bubbling. Serve warm.
GFM Tip: PIE CRUSTS For quick and easy Cobbler, Use Mama’s Pie Crust Mix or Use Mama’s Pie Crust Recipe in her cookbook In the Kitchen with Gluten Free Mama
– If you are making just one cobbler you can use the Half-Recipe for Mama’s Pie Crust Mix below. Or make the entire bag and it will make 2 cobblers or Four 8×8 cobblers. You can prepare and freeze the cobblers baked or unbaked for up to a month. Mama prefers to freeze unbaked, then you can pop it in the oven for fresh baked cobbler whenever you need it.
GFM Tip 2: Try out some other fun combinations.
-Peach Blueberry, 2-3 cups sliced peaches, 1 cup blueberries add 1/2 tsp. nutmeg to the fruit, 2/3 cup sugar, 2 tsp. vanilla, 2-3 Tbsp. Mama’s Flour Blend or cornstarch
-Strawberry, 3-4 cups cut strawberries in half Or 3 cups strawberries and 1 cup blackberries. 2/3 cup sugar or 1/2 cup agave, 2 tsp. vanilla, 2-3 Tbsp. Mama’s Flour Blend or cornstarch
-Blueberry, 4 cups blueberries, 1/2 tsp. nutmeg, 1Tbsp. fresh lemon juice, 1 tsp. lemon zest, optional, 2/3 cup sugar or 1/2 cup agave, 1 tsp. vanilla, 2-3 Tbsp. Mama’s Flour Blend or cornstarch
-Mixed Berry, Buy the large bags of mixed frozen berries. Use about 3-4 cups of the berries, 2/3 cup sugar or 1/2 cup agave, 1/2 tsp. nutmeg, 2 tsp. vanilla, 2-3 Tbsp. Mama’s Flour Blend or cornstarch
-Blackberry 3-4 cups fresh or frozen blackberries, 1 Tbsp. fresh lemon juice and 1 tsp. lemon zest, 1/2 tsp. nutmeg or cardamom, 2/3 cup sugar or 1/2 cup agave, 2 tsp. vanilla, 2-3 Tbsp. Mama’s Flour Blend or cornstarch
-Apple, Peel and slice 4-5 gala or granny smith apples. Add 2 Tbsp. fresh squeezed lemon juice or orange juice, 1 tsp. lemon or orange zest, 1 tsp. cinnamon and for the sugar, use 1/2 cup sugar and 1/4 cup brown sugar. If desired sprinkle the top of apples with blueberries or huckleberries. Bake for a full 1 hour as the apples need longer to bake. Cover with foil for the first half hour to prevent the crust from burning.
GFM Tip 3: For a decorative look, use a 2 inch sided Pie Pan, and Oblong Ceramic Dish or any decorative baking dish you have.
Mama’s Favorites: Oblong Ceramic Dish Silicone Pastry Mat
Single Crust Recipe:
9 oz Mama’s Pie Crust (or exactly half)
3 Tbsp. Spectrum Shortening (Or coconut oil)
½ cup butter or dairy free margarine, partially melted
1 egg white* (Egg white is optional, it helps hold the crust together.)
4-6 Tbsp. cold water, or more if needed
Measure out half of mix using a kitchen scale. Add partially melted butter, shortening and egg white to mix. Add 4 Tbsp. of the cold water. Cut the ingredients in with a fork until dough is mealy. Add remaining water as needed to form a smooth dough. After most of the ingredients are mixed in, use clean hands and work the rest of the water into the dough until it forms a nice, moist dough ball.
Spray two pieces of wax paper with cooking spray. Roll dough between wax paper to 1/4 inch thickness. Or generously sprinkle silicone baking mat with flour. Place dough in center. Lightly spray wax paper with cooking spray and place on top of dough and roll out. Roll out to about 1/4 inch thickness. Peel back top layer of wax paper. Baste crust with water. Sprinkle with sugar, or sugar/cinnamon, sugar/nutmeg mixture. Gently lift different size shapes of crust and place in a patchwork style on top of prepared fruit. Cover generously, but allowing tiny holes for the fruit to peep through. During baking the crust will settle slightly into the berries and will look beautiful when it comes out.
- 1 Package