Gluten Free Apple Cobbler Recipe

So, first off I want to say, I am not entirely a gluten-free eater. However, whenever I cook we only have the gluten-free ingredients (cuz that’s what my mom buys), so it ends up being gluten-free anyway.

One of the general conceptions most people seem to have when they find out they are Gluten sensitive, is that now they’re diet will have to be a bit flavorless, and they can’t eat sweets, and it’s just a huge “comfort food”  sacrifice they are going to have to make. I don’t agree, if you spend a little time, to find and buy the right products that will substitute the ones that have gluten in them, (for instance, rice flour instead of normal bleached flour) you can still cook some really tasty food.

Anyway, here is a recipe for Gluten-free Apple Cobbler. I’m a teen with a sweet tooth, so I’m pretty aware of how gluten-free dessert can differ from the dessert made with the normal flours and stuff.  However, I’ll say, compared to a cobbler cooked with normal ingredients, I think this one holds its own.

Hope all you non-gluteners enjoy this guilt-free dessert! 🙂

1 stick of Butter

1 cup of Gluten-free Flour (We use Pamela’s pancake mix. If you use Pamela’s you can skip the ¼ tsp of salt. )

1 cup of Sugar

2 teaspoons of Baking Powder

¼ teaspoon of Salt

½ teaspoon of Cinnamon

I teaspoon of Vanilla extract

1 cup of Milk

2 cups of Apples (sliced)

1 tablespoon of Lemon juice

Heat oven to 375 *F

• Melt the butter and pour into 11×7 or 8-inch square baking pan.

(Shortcut: I like to just cut the butter up, put it in the pan, and stick the pan in the oven as it heats up)

• Pour the apples, lemon juice, and half of the cup of sugar into a pan and bring to a simmer on the stoves. Stir occasionally.
• While the apples are cooking mix the remaining ingredients together in a separate bowl to make the batter. Take the batter and pour it into your baking pan with the melted butter. You should see the batter cook slightly from the heat of the butter.
• By now, the apples should be cooked. They should be softer, but not mushy. Sprinkle the apples over the batter however you please. Then bake for 20-25min if you’re using Pamela’s flour. (It might be a few minutes more or less depending on how delicate the four you are using seems.)
• Test by inserting a toothpick into the center of your cobbler. If it comes out without the batter sticking to it, then it’s done.

(This same recipe can be used to make peach cobbler. Just follow the same step but replace the 2 cups of apples for peaches, and leave out the tablespoon of lemon juice. Also the peaches cook a little fast than the apples, so watch them carefully. )