Easy Gluten & Dairy Free Fruit Cobbler

This fruit cobbler is easy to make and uses mostly pantry staples. From start to finish, you’ll have a delicious cobbler in under an hour. If you aren’t gluten or dairy free, I’ve included the ingredients for that, too!

Bob’s Red Mill 1 to 1 Gluten Free flour blend* is my favorite for baking, but I’ve used others with success, too. If you use a blend that doesn’t have xanthan gum or something similar, I do recommend adding probably about 1/4 of a teaspoon of xanthan gum as well.

The assembly and not stirring part seems a little weird, but trust the process. My oven runs hot, so I start checking it after about 40 minutes. Sometimes different flour blends can make a difference, too, so the first time you make it, I recommend checking it early. When the top is golden and just starting to brown around the edges, it’s done. Enjoy!

Print Recipe

Easy Gluten and Dairy Free Fruit Cobbler

This fruit cobbler is easy to make and uses mostly pantry staples. From start to finish, you'll have a delicious cobbler in under an hour. If you aren't gluten or dairy free, I've included the ingredients for that, too!

Prep Time5 minutes mins

Cook Time50 minutes mins

Course: Dessert

Keyword: dairy free, easy, egg free, gluten free, simple, vegan

Servings: 6 servings

Ingredients

• 0.25 cup coconut oil Or your preferred butter substitute, or just butter if you eat dairy.
• 1 cup gluten free flour blend I like Bob's Red Mill 1 to 1 Gluten Free flour blend. Use regular flour if you're not gluten free.
• 1 cup almond milk Or your preferred plant milk, or just milk if you eat dairy.
• 1 tsp baking powder I accidentally used a tablespoon once and it came out a little fluffier. I haven't decided which I prefer, so experiment and see what you like.
• 1 cup sugar
• 1 can fruit pie filling (20 oz) Cherry is my favorite, but apple and blueberry are really good, too.
• 1 tsp vanilla extract Optional, but I add vanilla to just about everything sweet.

Instructions

• Heat oven to 350 degrees F.
• Add coconut oil or substitute to a 2 quart baking dish and place in the oven to melt. I do this even if the oil is already liquid to warm it up.
• Meanwhile, combine the dry ingredients in a mixing bowl.
• Add the milk and vanilla (if using) to the dry ingredients and mix thoroughly.
• When the oil or butter is melted, add the batter to the baking dish. DO NOT STIR.
• Pour the fruit pie filling on top of the batter. Again, DO NOT STIR.
• Bake for about 50 minutes at 350 degrees.

Notes

The assembly and not stirring part seems a little weird, but trust the process. My oven runs hot, so I start checking it after about 40 minutes. Sometimes different flour blends can make a difference, too, so the first time you make it, I recommend checking it early. When the top is golden and just starting to brown around the edges, it’s done. Enjoy!

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