Gluten Free Cherry Cobbler

Gluten Free Cherry Cobbler - finished

For some of you, spring is giving you a glorious show of flowers and new growth. For others, spring is in the rear view mirror and summer is coming up fast.

For me, spring lasted about 30 days and already the heat of summer has caused me to increase my watering and change out my winter flowers for summer ones ( these are brave souls who can stand in the face of summer and laugh!).

I’ve gotten requests for a quick and easy cobbler recipe that fits into the fun summer spirit. Who wants to slave at anything this summer? Not me. Our family has plans and I want to be a part of them.

So here’s an easy cobbler recipe I adapted from one of my many cookbooks. It calls for 4 ingredients and the use of one my favorite tools: a food processor.

Let’s get started…..
Gluten Free Cherry Cobbler

1 package of gluten free yellow cake mix ( I used Pamela’s brand)
1 tsp. ground cinnamon
1 ½ sticks of butter
2 cans of gluten free cherry pie filling **
Preheat the oven to 350 degrees.

Dump the cake mix and cinnamon into the bowl of a food processor. Cut the butter into small cubes and toss in.

 Gluten Free Cherry Cobbler cake mix and butter Gluten Free Cherry Cobbler

Whiz with the pulse button until it resembles coarse crumbs.

Gluten Free Cherry Cobbler mixed in food processor Gluten Free Cherry Cobbler

Pour the pie filling into a 9×13 baking pan (or use an 11×7 like I did). Using your hands, sprinkle the cake crumble over the top, covering completely.

 Gluten Free Cherry Cobbler crumble topping spread over cobbler Gluten Free Cherry Cobbler

Pop in the oven and bake for 45 to 55 minutes (mine took 55).

Take out, let cool and serve with whipped topping.

This is really rich tasting. A small amount will do ya.

Makes 16 servings.

Now, you can use any kind of fruit you want. If you don’t want to use pie filling, just cut up fresh fruit to cover the bottom of the pan, stir in about 2 tablespoons of cornstarch or tapioca starch and ½ cup of sugar (less if you like your fruit more on the tangy side). Then top with the crumble and bake as above.

It’s nice to have some quick and easy desserts up your sleeve. Print this one out and keep it handy when you need to bring a little something with you.

If you don’t want that big of a pan, divide all the ingredients in half and put in an 8×8 pan or a 9×9 pan.

Kathy

 

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