DIY Gluten-Free Mix™ – Fruit Cobbler
During the Spring and Summer when fruits are at their peak flavors, there is no better dessert than a fresh from the oven fruit cobbler. You don’t even have to tell your family or guests just how easy it is to prepare. Just accept the complements and smile! Whenever I serve a cobbler, the discussion always leads to the differences between a cobbler, a crisp, a crumble or even a buckle. The differences are very subtle, because all of these have similar ingredients–fruit, a batter, some buttery flavors and sugar. So what is the difference. A crumble is a dish of baked fruit with a topping like a streusel made from flour, oats, sugar and cinnamon baked on top of the fruit. Delicious! But then what is a crisp? Almost the same thing but the streusel does not have oats in it. Except in some places–so they are similar and almost the same! A buckle is like a cobbler but the fruit is spread over the batter so it will sink as it cooks and the cake will cover it entirely. Really? Does something so good and easy have to be made harder? They are all so similar–I believe all these descriptions come from where the recipe was invented. I just make a fruit dessert and call it a cobbler!
Making this dessert can be so easy on the budget. I always keep gluten-free pie fillings on the shelf. They are usually on sale in the Spring as fresh fruit comes into season. If you see any on sale at your market, check that they are gluten-free and stock up. The cost for the dry mix is $1.63. My costs were: Freedom Delivered gf Flour $1.07; Baking powder $.24 and Sugar $.32. The additional ingredients were $4.09 as follows: Milk $.40, Butter $.41 and the fruit filling $3.28. A lovely, gluten-free dessert for 8 on the table for $5.72. Add the cost of whipped cream or ice cream, if desired.
Of course, I am all about being able to exchange ingredients so I can bake for friends and family members with specific dietary needs. I already bake exclusively gluten-free, I often substitute non-dairy milk and shortenings for dairy sensitive people, and I am now learning how to substitute sweeteners. There is a whole new world out there! I hope you will take this DIY mix and think about how you can make it work for you and your family. It is empowering to know we can serve healthy foods, quickly, conveniently, and economically.
- 1 cup Freedom Delivered gluten-free All Purpose Flour (124 g)
- 2 teaspoons baking powder
- ¾ cups granulated sugar
- ¾ cups milk, dairy or non-dairy
- ¼ cup butter, dairy or non-dairy margarine or shortening
- 2 cups prepared, fresh fruit or 1 can fruit pie filling
- Gater the dry mix ingredients and mark the zip bags. Set up the bags by rolling the tops of the zip bags about 2-inches down so they stay open. Set each one in a container to hold them upright.
- Carefully weigh the flour for each bag. Measure the sugar, baking powder and add to each bag. Zip each bag closed and put into a gallon zip bag with a copy of the recipe for future baking.
- Preheat oven to 325 degrees F. Melt butter in 9 x 9-inch baking dish.
- Pour dry mix into a medium bowl and stir in milk to combine. It will make a thin batter.
- Pour batter into baking dish over the melted butter. Do not stir. Drop fruit mix by the large spoonfuls on top of batter. Again, do not stir. Place baking dish in oven and bake for about 1 hour or until golden brown. The batter will bubble up around the fruit as a light cake with fruit filling and topping. Serve warm with whipped cream or ice cream.