Tuesday, April 3, 2012

Gluten-free Cobbler

My food intolerances always keep my cooking on its toes. After each visit to my naturopath it seems there is one more thing on my list of foods to avoid. Sometimes it makes me depressed, but then I just think about what new weird foods I will get to try. Gluten intolerant could translate to "no more bread :( " or it could mean "rice, amaranth, buckwheat, sorghum, and potato flour-here I come!".

Tonight I was in the mood for something warm, gooey, and sweet. A cobbler was in the making. A gluten-free naturally sweetened cobbler.

Gluten-Free Cobbler

Fruit mixture:
  • 1 quart canned apricots
  • 1 quart canned nectarines
  • 1 quart canned Italian prunes
  • 1/4 cup honey
 I like to use home-canned fruit, but I suppose store bought would work too. This recipe would also be delicious with berries or any combination of fruit you like. If you use fresh fruit you may need to cook it down and thicken it first.

Mix the fruit with the honey and pour into a 9 x 13 casserole dish. Season with cinnamon, nutmeg, lemon, and/or any other spices you think would go well with your fruit combo. If you are looking for a super-fun spice store, Penzey's has tons of normal and unheard of spices.


  • 1/2 cup melted butter
  • 1/4 cup agave nectar
  • 1 cup brown rice flower (or other gluten free flour)
  • 1 1/2 cups rolled oats
  • 1/2 tsp. unrefined salt
  • 1/2 tsp. cinnamon
Mix the melted butter with the agave, flour, salt, and cinnamon. I used brown rice flour, but amaranth flour, potato flour, and sorghum flour are other gluten-free options that could be substituted. If you want to get really weird you could use coconut flour (available through Bob's Red Mill). The seasoning can also be changed. I love to play around with spices every time I cook. A dash of nutmeg, cardamom, ceylon cinnamon, or ginger often finds its way into my cobbler.

After mixing the flour, butter, and seasonings add the rolled oats. The dough should be fairly thick. If it is too thin just add some more flour or rolled oats. All of the quantities in the recipe are approximations, as I rarely bother with measuring cups. Crumble topping over the fruit. Bake for 30 minutes (more or less) at 375 degrees.


  1. I found your blog through your post at sourdough companion.

    What does the taste like?

  2. The taste will depend on the fruit mixture you choose to use. It can be sweetened as much or as little as you like. The topping tastes like brown rice flour, similar to sweet brown rice. If you haven't used brown rice flour before you will just have to try it in order to know the flavor. Please let me know what you think of the recipe if you try it.