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!
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!