RY’s GBA (Goy Boy Assistant) claims to make a mean fruit cobbler…and now that RY has tasted it…she agrees! This oh so tasty desert dish is a GREAT late summer and fall dairy dessert. It’s like a pie and a cake mated and had a little baby.
This old-fashioned, Southern recipe is super flexible and crazy easy.
Fruit of choice (about two cups, but who in the South measures? Not the GBA)
Butter (for the fruit)
Optional dash or two of brown sugar
Juice of half a lemon
Other flavorings to match fruit (a dash of cinnamon is great with apples, but GBA prefers mixed berries to have none of that!)
The Cake-y Portion:
1 stick of Butter
1 cup of Sugar
1 cup of Milk (whole, skim, Almond, or Coconut)
1 cup of gluten-free flour (GBA prefers Bob’s Red Mill 1-to-1 Baking Flour)
2 teaspoons of gluten-free baking powder
Sometimes a dash of cinnamon is nice here, or some vanilla, but totally unnecessary
Pre-heat oven to 350-400 degrees
Combine filling ingredients in a sauce pan, and cook until fruit is soft.
While fruit is cooking on stove, melt the stick of butter in a baking dish. Combine the remainder of the “cake-y portion” in a mixing bowl and stir until smooth. Once butter is melted, and fruit is softened, swish the butter around in the baking dish to cover sides. Pour batter into the butter. DO NOT STIR! Just dump it in. Next, dollop the fruit around on top of the batter. AGAIN, DO NOT STIR. Place in oven until cake-y portion is golden brown. The more fruit you use, the more pie-like the dish will seem.