I’ll admit it. I am a cobbler junkie. I cannot keep from eating hot fruit topped with biscuity goodness. It’s a sickness, I’m just sure of it. And so as the weather turned insultingly cold, I turned up the oven. Too 400 degrees to be exact. And I cobbled up a storm. And I don’t mean new shoes. Although if it gets any colder here, I may need UGG’s. Where was I? Cobbler, that’s right.
No, I’m not being rude. Grunt. Pandowdy, Slump. Buckle. Brown Betty. Sonker. That’s my personal favorite. All of these terms in some way or another mean cobbler. A dish of fruit covered by a biscuit, dough, crumb or other crust. That’s it. Cobbler. Easy as pie.
Do you see what I did there? Anywhoo…
Cobbler, or whatever you choose to call it, could not be any easier to make. Really. Have unexpected company show up at the front door? I don’t know how you would given that we all know each other’s every move thanks to social media. But, if ever you do find yourself in a jam, throw some cobbler into the oven and a short 40 minutes later you will have a delightful dessert. Temperatures plunging into the low, low, low numbers? Turn the oven on and enjoy a hot dessert with some hot coffee. Darn it, now I’m hungry again. But my cobbler has been in the frig for hours. Hang on.
I can now say that it is awesome chilled. Totally different dessert. Now it’s more like breakfast. Or a late-night snack. And remember, Tamale pie is just another type of cobbler. You can find my recipe for that here.
Let’s get started! I will almost bet you have everything in your home to make this dessert.
This recipe comes to us courtesy of the 1965 Farm Journal’s Complete Pie Cookbook. Above are the directions for a basic cobbler. One of the first things I did was to not cook my fruit. I like to actually see that the fruit looks like after I bake it, not have a giant bowl of hot jam with a biscuit on top. Although that sounds good too…..
Here’s what I did to make this recipe:
1. I chose not to cook my fruit in a mixture of sugar, water and cornstarch. I poured my organic three-berry frozen fruit into a pie plate, dotted it with a tablespoon of butter and a packed tablespoon of brown sugar and that was it. Can’t have butter? Coconut oil works great as well. I could bake it and eat it like this. Seriously.
2. I used brown rice flour for the flour in this recipe, along with two tablespoons of tapioca flour. I added an extra tablespoon of sugar to my batter because I like it a bit sweeter.
3. As I have said before, gluten-free baked goods require a bit more “help” when it comes to rising, so I doubled the baking powder to 3 teaspoonfuls. And as I have also said before:
SIFT. Sift. sift. It makes all the difference. You will have a tender crumb when you sift.
4. Now, the directions say to blend or “cut” in the shortening until it resembles cornmeal. What? Just mix it with a fork (or two) until it looks like crumbled up cookies.
5. After adding the milk, I quickly stirred it all up and dropped the mixture by spoonfuls over the frozen berries. I dotted with a bit more butter to get a golden crust going, and sprinkled about 1 tablespoon of sugar over the top for sparkle.
I mixed, I baked, I ate.
That’s it. Not much added sugar, definitely gluten-free deliciouness, and easy to make!