#Cuppa cuppa cobbler free#

Hey, it’s YOUR easy gluten free fruit cobbler! 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. Just mix up the one-bowl, 3 ingredient topping (double if you like more topping) with a fork. Depending on the ripeness of the fruit, you may need more or less sugar, or none at all. Sprinkle on a little dash of sugar … or not. Again, so easy!!!Īrrange your cut fruit in an 8×8 or 9×13 pan: 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!Īnd 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!īut back to the EASY fruit cobbler at hand, here are the steps. 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, and enjoy making and eating this deliciously simple pleasure!

I made a peach-cherry cobbler this week which was heavenly. Totally simple, quick and versatile, this cobbler is one you can commit to memory – the topping only has 3 ingredients! 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!) 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! It’s farmer’s market season, folks!Ī 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!). Peaches, mixed berries, strawberry-rhubarb, cherries, plum … there’s no end to the combinations. 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!). In fact, 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. No matter where the peaches come from, it's still the best part.This easy gluten free fruit cobbler recipe is one everyone should have in their gluten free recipe box. Speaking of edges, make sure to get a corner scoop for your first serving. You could also use frozen and thawed peaches, I'm sure, but the little bit of liquid added from the can creates a lovely sauce in the bottom of the baked cobbler, providing a cozy contrast of texture to the crisp edges. There's plenty of sugar in this dish already. You can absolutely use a large can of peaches straight from the grocery store shelf like I did - just be sure to pick up peaches canned in juice instead of heavy syrup. Of course, most of us don't live on a farm and likely don't can our own peaches. But she almost ALWAYS had some kind of dessert.'ĭaney said that her grandfather loved this cobbler so much that her grandmother would make it 'long after the peaches were picked' with their own canned peaches.'He would often have this and a glass of cold milk from our milk cows just before he would go to bed.'

#Cuppa cuppa cobbler full#

'My grandmother always cooked a full 'dinner' in the middle of the day, with evening 'supper' basically leftovers and cold cornbread. 'Even though my grandparents had a working farm, it was a lot of work from morning to night,' Daney wrote in an email. Southern Kitchen reader Liz Daney sent in a recipe for her grandfather's favorite peach cobbler last fall, and it wasn't until I started making it this week that I realized it was almost identical to my mother's Cuppa, Cuppa, Sticka. I never thought to try and make it in March (being so far from prime peach season), but as it turns out, you can make a fine version of the cobbler all year long.