There's nothing better than the fresh summer bounty that we get to enjoy in the Central Valley of California. Fresh berries, peaches, cherries...the list goes on and on. When I first found out I had to give up gluten, I have to tell you, the first thing that came to mind was, " No! Not my cobblers!" Fresh berry or peach cobblers have been a tradition in my family for many years. I'm so grateful to have found a gluten free cobbler topping that is not only as good as the real thing...it's probably better!!
I vacuum pack and freeze the berries and other summer fruits so I can enjoy this cobbler year round. And with these mini cobblers, you can make it with just a few minutes prep and have just enough so you can enjoy it fresh (with vanilla bean ice cream of course!).
Makes 4 mini cobblers....increase Cobbler Dough ingredients by 1/3 to make a 9x9" baking dish.
4 - 6 C Fresh or frozen berries, peaches, cherries, apples...(any kind of fruit works)
4 - 6 heaping Tbsp Sugar
Dash of lemon juice
2/3 C 1 to 1 Gluten Free Baking Flour (or regular flour if you're not GF)
1/3 C Sugar
1 and 1/4 tsp baking powder
1/3 C Milk
2 Tbsp and 2 tsp melted butter or margarine
Preheat oven to 350 degrees F.
Fill croquette dishes 2/3 each with fruit or put 4-6 cups of fruit in the 9x9" casserole dish. Add 1 heaping Tbsp of Sugar on top of the fruit in each croquette dish, or add all of the sugar on top of the fruit in the 9x9". Sprinkle fruit with cinnamon and a small squeeze of lemon juice and mix in the croquettes or baking dish.
Mix the flour, sugar and baking powder well, then add the milk and melted butter or margarine. Mix well to make a nice batter (it's usually a little on the sticky side). Drop by Tbsp-full on each croquette or over the 9x9" baking dish. It will spread out and rise while it bakes so it doesn't have to be covered.
Bake in a 350 degree F oven for 45 minutes to an hour, until the top is nicely browned.
Serve warm with vanilla bean ice cream!