Blueberry Cobbler Time!

Love this cobbler for how quickly it goes together plus it takes less fruit than a pie.  And it is gluten free for all of you who must avoid gluten. I honestly thought I had posted a recipe for this treat a year or two ago. Shocked to find no such recipe in my blog archives. It be blueberry season so perfect timing to post this classic dessert.

This recipe is the same basic one I posted for peach cobbler and for rhubarb cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time.  What a time saver this mix is! I make all sorts of cobblers with it.

It’s best to always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.

I make this blueberry cobbler most every time we go camping; put the dry cobbler mix in a baggie labeled cobbler, topping mix of sugar and flour in a separate labeled baggie.  I bring a small mixing bowl and whisk; don’t recommend mixing the cobbler cake in a baggie: it is difficult to mix it properly.  I start the fruit cooking on the camp stove and then after I mix up the cobbler topping and it’s ready to bake, I cover the pot with foil and bake it on the grill over the campfire. Takes a bit longer to bake; keep checking it every 5 minutes once it has baked 30 minutes. Make sure your pot is fire proof…

Angie’s Blueberry Cobbler

Dry Cobbler Mix use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Fruit Filling

4 cups fresh blueberries; rinsed and stems removed

½-2/3 cup sugar –more or less depending on sweet tooth

2 tbsp. GF flour; I use tapioca flour

1/4 tsp cinnamon

Directions:

Place the fruit in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Stir often so it doesn’t stick or burn. If you are worried it will burn, add a tbsp. of water to it and keep stirring. Pour into a buttered 8 inch square or round pan, top with big blops of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 large eggs

2 tbsp melted butter or canola oil

¼ to 1/3 cup milk/buttermilk

½ tsp. vanilla  *optional

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their oomph!

Bake at 350 degrees for 25 minutes.  The top should be lightly browned and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before removing from oven.  cobbler in dish

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  This tasty cobbler is perfect just on its own.

Notes: I use canola oil most of the time but butter is great too. The original recipe was 1/3 cup milk but I have cut back to ¼ and I like it a bit better; less runny. I also use buttermilk for mine but you can use milk, fruit juice or even water for the liquid. Can’t say it will taste as good…but if you have to avoid dairy….

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Camping Meals: Can be Done GF: Tasty and Easy

We were camping this past weekend. To some that means burgers or hotdogs. We did have beans and franks for lunch one day but I like to create and enjoy special meals and this is our tenth year together so I dry aged some shell steaks and froze them so they would thaw slowly in the icy cooler.  They were awesome cooked on the campfire grill and topped with mushroom slices that I sauted on the griddle of the camp stove. We baked a large Idaho potato to go with the steak and split it: I really can’t eat a whole big potato; too starchy.  camping PA Grand C 011 Baked a yam cut in half and wrapped in foil for a side the first night.  We had steamed snap peas both suppers as mine were ready to pick; just put in a ziplock and threw them in the cooler. I steamed them in a camping pan.  Simple. That first night we had boneless chicken thighs cooked on a double skewer; marinated first and brushed with Sweet Baby Ray Honey Barbeque Sauce.  So succulent and spicy good.

The steak was the second night and I made a rhubarb blueberry cobbler to top the meal off in style. I used my usual cobbler recipe and I refer you to it for the dry mix that will be enough for four cobblers. https://myworldwithoutwheat.wordpress.com/2017/06/06/rhubarb-cobbler-tender-and-tasty/

I pre-measured all the dry ingredients and seal in labeled ziplock baggies. I generally write all the wet ingredients on the baggie so I don’t forget anything.

 

 

 

Rhubarb Blueberry Cobbler

Fruit Filling

4 cups sliced rhubarb

1 cup blueberries

½ cup sugar –add more or less depending on sweet tooth

2 tbsp. tapioca flour

1/4 tsp cinnamon

Directions:

Pour the fruit in a oven safe sauce pan. Stir together the sugar, cinnamon and flour (I pack them at home by pouring into a baggie that I have pre-labeled with a sharpie marker) and mix into the fruit.  Cook on a not too hot camp stove or grill for 5-10 minutes, stir often, until it is thickened and hot.  Top with big blops of the cobbler topping.

Cobbler Topping

1 cup dry cobbler mix (in a pre-labeled ziplock baggie)

2 eggs

2 tbsp melted butter or canola oil

¼-1/3 cup milk/buttermilk

½ tsp. vanilla

Mix the wet ingredients in a medium mixing bowl with a whisk or big spoon. and then add the dry mix. Stir briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit. If it is runny just pour it right over the hot fruit. Mine was runny this time but it tasted great although it took longer to bake.

Cover tightly and bake immediately on grill top for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before checking. This time I double covered the pan with aluminum foil and put small hot coals on top to help the biscuit topping bake.

Let cool 5-7 minutes before serving as it will burn your mouth if you dig right in!

It was super good the next lunch eaten cold and I had the last of it that night when I was visiting my mom; we had some vanilla ice cream along side it warmed up; perfection!

Rhubarb Cobbler – Tender and Tasty

Rhubarb….yes another yummy recipe using rhubarb. My spring mission: to convince you rhubarb haters to try one of these recipes.  This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can be.  It takes a bit less fruit than a pie and goes together in just a few minutes.  And it is gluten free for all of you who must avoid gluten which means wheat, rye or barley flours are a no-no in baking.

This recipe is the same basic one I posted about for peach cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time.  What a time saver this mix is! I make all sorts of cobblers with it.

I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.

My mom and I enjoyed this on this past Sunday. She really loved the rhubarb flavor and the cobbler topping. Joe, who used to be quite skeptical about rhubarb until he had my rhubarb custard crumb pie, loves this dessert.  He always asks for some to take for lunch the next day!

rhubarb cobbler

Angie’s Rhubarb Cobbler

Dry Cobbler Mix – use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

 

 

Fruit Filling

4 cups sliced rhubarb

½ tsp. almond extract

½-2/3 cup sugar –add more or less depending on how sweet you want it

2 tbsp. GF flour

1/4 tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blobs of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil (both work fine)

1/3 cup milk/buttermilk (I skimp a tbsp off to keep it from being runny)

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!

Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before cutting.

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  This tender rhubarb cobbler is perfect just on its own.

Reposted with minor changes from June 2015.

 

 

Peachy Keen Peach Cobbler

Peaches; peachy keen, peaches and cream, peach ice cream and peach cobbler.  Well, this post will be on peach cobbler and it is is peachy keen!  Still, I often make it with blueberries.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

apple muffins 007

This recipe is modified from one in Bette Hagman’s book, More from the Gluten-Free Gourmet and is based on a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I bet two cups dry mix will make a big 9×13 cobbler.

I have made it over a camp fire a few times, delish and not that difficult either.  But that will be a separate post as there are some tricks to campfire baking.

I have tried a number of cobbler recipes but nothing has been better than this one so I stick to what works for me.  If you use nectarines there is no peeling involved which makes it easy to throw together. I need to make a cherry cobbler but cherry season has passed.  Oh well, there are frozen cherries at the grocery store and in my freezer……

Mix this up and store in an airtight container in the freezer to keep it fresh.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven. All of these pictures are of peach raspberry cobbler.  An interesting combination I can recommend to you.

peach cobbler in saucepanpeach cobbler in pan

Dry Cobbler Mix

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/3 cup milk/buttermilk

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.

Fruit Filling

4 cups sliced ripe peeled peaches, nectarines, blueberries

½ tsp. almond extract

½-2/3 cup sugar depending on how sweet you want it

3 tbsp. GF flour

½ tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.  Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes.

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream; had some that way in September 2015.  This peach raspberry cobbler shown below is perfect just on its own.

peach raspberry cobbler

Between you and me, I just made some cobbler with 4 fat peaches and a handful of fancy frozen raspberries. It tastes amazing!  The zing of the raspberries and the ripe peachy flavor mingle with the tender cobbler crust in an incredible blend that must be tasted and enjoyed ASAP!  Originally posted in August 2014.

Rhubarb Cobbler…Tender Sweet Spring Treat

Rhubarb….yes another yummy recipe using rhubarb. My spring mission: to convince you rhubarb haters to try one of these recipes.  This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can seem to have.  It takes a bit less fruit than a pie and goes together in just a few minutes.  And it is gluten free for all of you who must avoid gluten which means no wheat, rye or barley flours. I have never made rhubarb cobbler but thought it might be tasty so I gave it a whirl and was really pleased with the results. <!–more–>

This recipe is a variant on the same basic one I posted about for peach cobbler last summer, it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I used a rectangular pan but it is just slightly smaller than 8×8 and worked perfectly.

I store the rest of my dry mix in the freezer so a pan of cobbler can be thrown together in less than 10 minutes plus baking time.

I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven. Ripe sweet fresh fruit is vital for a successful cobbler. No canned or underripe fruit will do.

Recently I made this for my guy who used to be quite skeptical about rhubarb until he recently enjoyed my rhubarb crumb pie and then tried some of this cobbler last weekend.  He loved it and asked for a serving of it to take for lunch the next day. Convert… You can be the next to change your mind on rhubarb for dessert!

rhubarb rhubarb cobbler unbakedrhubarb cobblerrhubarb cobbler 002

Angie’s Rhubarb Cobbler

Dry Cobbler Mix – use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Blend well and store leftover dry mix in a freezer bag or a jar in the freezer.

Fruit Filling

4 cups sliced rhubarb

½ tsp. almond extract

2/3 cup sugar –add more or less depending on how sweet you want it

2 tbsp. GF flour

1/4 tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil ( I like butter for this)

1/3 cup milk/buttermilk

½ tsp. vanilla

 Directions:

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!

Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before cutting.

Let cool 5 minutes before serving as it will burn your mouth right out of the oven! Oh the torture to have to wait.  Some people love it with a scoop of vanilla ice cream.  But I think this tender and sweet rhubarb cobbler is perfect just on its own.

Peachy Keen Peach Cobbler

Peaches; peachy keen, peaches and cream, peach ice cream and peach cobbler.  Well, this post will be on peach cobbler and it is is peachy keen!  Still, I often make it with blueberries.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

peach raspberry cobbler

This recipe is modified from one in Bette Hagman’s book, “More from the Gluten-Free Gourmet” and is based on a flour mix that will give you 4 cups of the dry ingredients for the topping.  One cup of dry mix plus the other ingredients will make an 8×8 pan of cobbler topping.  I bet two cups will make a big 9×13 pan of peach cobbler.

I have made it over a camp fire a few times, delish and not that difficult either.  But that will be a separate post as there are some tricks to campfire baking.

I have tried a number of cobbler recipes but nothing has tasted better than this one so I will stick to what works great for me.  If you use nectarines there is no peeling involved which makes it extra easy to throw together. I need to make a cherry cobbler but cherry season has passed.  Oh well, there are frozen cherries at the grocery store……

Mix this up and store in an airtight container in the freezer.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.  I used fat ripe peaches I bought at the Saucon Valley Fruit Stand for the first peach cobbler of the season and then some very flavorful ones from Bechdolt’s Farm Stand which made outstanding peachy cobbler.

Dry Cobbler Mix (store in freezer, makes enough for 4 cobblers)

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/3 cup milk/buttermilk (scant)

1/4 tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl. Mix very briefly, just until combined.  I suggest adding the last tablespoon of wet stuff only if it seems to need it; better to have it thick than thin in consistency.

Fruit Filling

4 cups sliced ripe peeled peaches, nectarines, blueberries

½ tsp. almond extract

1/3-2/3 cup sugar depending on how sweet you want it

1 tbsp. minute tapioca

2 tbsp. GF flour

1./4 tsp cinnamon

peach cobbler in saucepan

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the tapioca, sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top, medium heat, for 3-5 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping.  Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes.

peach cobbler in pan

Let cool 7 or 8 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  Cobbler is perfect just on its own.

Between you and me, I recently made this cobbler with 4 fat peaches and a handful of fancy frozen raspberries as I felt there wasn’t quite enough peach slices. It tasted amazing!  The zing of the raspberries and the ripe peachy flavor mingle with the tender cobbler crust in an incredible blend that must be tasted and enjoyed ASAP! It is great with just ripe August peaches, just made one of those today.