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Fruit Cobbler (gluten-free)

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Adjust Servings:
60 g of Millet flour Or, Sorghum flour
60 g of Brown rice flour
60 g of Tapioca starch
60 g of Potato starch
a pinch of Salt
3 tsp. of Baking powder
100 g of Ghee Or, coconut oil, cold one
125 to150 ml of Almond milk Or, other plant milk
Fruit Filling:
500 g of Apricot
400 g of Berries
70 g of Sugar white Or, 140 g of trehalose
20 g of Corn starch
3 tbsp. of Water a cold water
2 tbsp. of Sugar white
1 Yolk
1 tbsp. of Water

Fruit Cobbler (gluten-free)

  • 45 min
  • Serves 6
  • Easy


  • Dough:

  • Fruit Filling:

  • Decoration:



So, a Cobbler is a simple pie (if you can call it that, it’s way too simple for a pie :)) with a juicy filling and dough on top. The filling is stewed, often fruity, but it can also be vegetable, such as tomato. The dough generally can be cookies or just lined pieces or leaves of dough, partially joined together. That’s Anglo-American cuisine.

Oh, and it’s perfect for a summer dessert! The dough can be made in advance, formed into round cookies and stored in the fridge or it can even be frozen.

Then, half an hour before serving, briefly stew various fruits and berries, lay out the dough and bake it. Serve it hot, right out of the oven with the filling still bubbling. Gorgeous! Minimal effort, plus the harvest went into the work! 

This dish is spectacular and delicious. I highly recommend it!

Bon Appétit!

P.S. The filling in the photo is made of apricots and a mixture of fresh berries, such as blackberries, blueberries and gooseberries. You can use any seasonal fruits and berries. If the fruits are sweet, add lemon juice to taste.

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Mix all the dry dough ingredients until smooth. Cut the cold dough into small cubes directly into a bowl. Briefly knead the butter and dry ingredients with your hands until you obtain coarse crumbs. Slowly pour in the milk while gently stirring it with a spoon. You have to get a soft but not too lumpy dough. Sprinkle the tapioca starch over the surface, spread the dough out and knead it in 2 or 3 strokes. Shape the dough into a ball, then roll or knead it by hand into a flatbread about 0.8 or 1 cm thick. Cut out the circles with a glass or special ring and place them on a plate or board covered with baking paper or generously sprinkled with tapioca starch. Then put them into the fridge.


Preheat the oven to 205 degrees F.



Wash the fruit and apricots. Remove the ends from the apricots and slice them into medium slices 1 cm thick. Put berries, apricots and sugar in a saucepan and heat them over medium heat. After about 8 to 10 minutes, the fruits will release their juice, the sugar will dissolve and the liquid will come to a boil. Meanwhile, dilute the cornstarch with water and pour it into a thin stream to the fruit while stirring. Once the filling thickens in about two minutes, take it off the heat.
Place the filling in a large ceramic baking dish, placing the dough circles on the top next to each other, but not too tightly. On top, smear the dough with egg yolk mixed with 1 tbsp of water. Sprinkle the surface with sugar.
Place the cobbler in a hot oven, placing the baking sheet slightly higher from the center of the oven. Bake it for about 25 minutes. The dough should brown and a toasty crust should appear.
Serve it hot. The dessert can also be eaten later, but the dough will be less crispy but no less delicious!

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