Gluten-Free Dairy-Free Cobbler Crisp (Use Any Fruit)
A gluten-free, dairy-free Southern-style cobbler-crisp hybrid with any fruit and a buttery oat crumble.
Servings: 6
Ingredients
- 2-3 cups fruit; fresh, frozen & thawed, or canned fruit (~300-450 g)
- 3/4 cup gluten-free fresh-milled flour blend (90 g)
- 1/4 cup old-fashioned oats (certified gluten-free) (20 g)
- 1/2 cup brown sugar packed (110 g)
- 1/2 cup / 1 stick dairy-free butter room temperature (113 g)
- 1 tbsp cinnamon optional
Instructions
- Preheat the oven to 400°F. Lightly grease an 8 x 8-inch baking dish.
- Spread fruit evenly in the bottom of the baking dish.
- In a medium bowl, combine the gluten-free fresh-milled flour blend (try my Cup4Cup blend), old-fashioned oats, packed brown sugar, and optional 1 tbsp cinnamon.
- Cut in the cold dairy-free butter with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- Sprinkle the crumble evenly over the fruit, covering the fruit in a loose, rustic layer.
- Bake for about 30 minutes, or until the topping is golden brown and the blueberries are bubbling around the edges.
- Let the cobbler cool for at least 10 minutes before serving so the filling can thicken slightly.
- Serve warm on its own or with dairy-free vanilla ice cream.