There’s so many different things to take into consideration. Do you go for more, or less filling in the cobbler? Do you go for a cracker or cookie texture to the cobbler? I experimented a few variants and came to my personal preference. I prefer a fruit ratio that is about 3:1 with fruit:flour. Any more and it feels like a pie without it’s pants on, any less it feels like a fruit cookie flipped upside down.
The ratios I used are 3:1:1:1/4:1/4 Â fruit:flour:sugar:butter:milk. It’s a fairly simple recipe, and turns out to be rather tasty and delicious!
Below are the links to all the participants this month!
Adina – Gluten Free Travelette – Date Night Berry Cobbler
Morri – Meals with Morri – Cast Iron Fruit Cobbler on the Grill
Heather – Discovering the Extraordinary – Pineapple Cherry Dump Cake
Brooke – B & the boy! – Apple-Cranberry Cobbler
Prep Time:Â 15 minutes
Cook Time:Â 25 minutes
3 cups cherries, pitted
1/2 cup sugar
juice of 2 limes
2 tsp corn starch
140g gluten free flour
50g granulated sugar
2 tbsp brown sugar
zest of 2 limes
1 tsp baking powder
4 tbsp butter
3 tbsp milk
Preheat oven to 400F. In a medium saucepan over medium heat, cook the cherries, sugar, lime, and corn starch for about 10 minutes, until the cherries bubble and thicken into a sauce. Pour into a square pan.
In a medium bowl, blend the flour, sugars, zest, and baking powder together. Cut the butter into the flour mix, and stir the milk and egg in until well combined. Drop the dough by the spoon onto the cherries. Bake in the oven for 25 minutes, until the cobbler is golden brown on top.