Gluten Free Plum Cobbler Recipes
FRESH PLUM COBBLER
A fresh take on a home-style favorite!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F.
- Mix 3/4 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in plums and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep plum mixture hot in oven.
- Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until particles are size of fine crumbs. Mix in milk until mixture forms soft dough. Drop by 6 spoonfuls onto hot plum mixture.
- Bake 25 to 30 minutes or until topping is golden brown. Serve warm with whipping cream.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 330 mg
PLUM CRUMBLE BARS
These Plum Crumble Bars have a delicious oatmeal crust and crumble topping that's filled with a simple plum jam. These simple bars highlight one of the summer's best stone fruits in a delicious gluten-free and vegan dessert.
Provided by Rachel
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and line an 8×8-inch square pan with parchment paper. Grease with nonstick cooking spray.
- In a mixing bowl, combine the almond flour, gluten-free rolled oats, coconut flour, and cinnamon; whisk to combine. Add the maple syrup, coconut oil, and almond butter. Stir until the dry ingredients are completely moistened and it sticks together but is still a little crumbly. Press 2/3 of the crust into the prepared pan, reserving the rest for the topping. Place the extra dough into the refrigerator.
- Bake crust for 10 minutes and then set aside to cool.
- While the crust bakes, add the plums to a saucepan over medium heat. Stir in the maple syrup, tapioca flour, vanilla bean powder, and cinnamon. Cook down the chopped plums for about 20 minutes or until they're mostly broken down and reducing a little bit. Put in the blender or food processor and blitz for a few seconds to blend up the skins.
- Return the blended plum mixture to the saucepan and cook for 15 minutes or until it cooks down into a thick paste. When you run a wooden spoon through the center, it should take a second before it floods back into the middle. When it's reached that thicker consistency, pour and spread evenly over the baked crust.
- Sprinkle the remaining crumble topping evenly over the top of the plum jam.
- Bake for 25 to 30 minutes, or until the topping is a nice golden brown.
- Let cool completely in the refrigerator before cutting into squares. Store in the refrigerator for 3-4 days or in the freezer for a few months.
CHERRY COBBLER (GLUTEN FREE)
Cherry Cobbler is a super simple dessert made from frozen cherries, sugar, and a buttery, crispy golden brown crust on top. This is so good that your family will be requesting it every weekend!
Provided by Jacqui
Categories Dessert
Time 50m
Number Of Ingredients 13
Steps:
- Preheat oven to 375F. Grease a 9x10" baking dish and set aside.
- In a mixing bowl combine cherries, corn starch, 1/2 tsp cinnamon, lemon juice, and brown sugar. Stir together.
- In a separate bowl, use a mixer to cream butter and white sugar together. Add vanilla extract, egg, flour, baking powder, salt, and cinnamon.
- Pour cherry mixture into baking dish, then dollop batter on top of cherries evenly.
- Bake 40-45 minutes, or until topping is cooked through and starting to turn golden brown.
Nutrition Facts : Calories 366 kcal, Carbohydrate 53 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 71 mg, Sodium 113 mg, Fiber 4 g, Sugar 37 g, ServingSize 1 serving
GLUTEN-FREE PEACH CRUMBLE
When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing dairy- and gluten-free peach crumble.
Provided by sunmn
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow 11x7-inch baking dish.
- Place sliced peaches in the prepared baking dish. Mix together brown sugar, flour, cinnamon, lemon juice, and lemon zest in a small bowl; sprinkle over peaches.
- Mix together flour, sugar, baking powder, salt, and nutmeg in a medium bowl for the topping. Stir in egg until mixture resembles coarse crumbs; sprinkle topping over peaches. Drizzle melted coconut butter evenly over topping.
- Bake in the preheated oven until peach juices are bubbling and topping is golden brown, about 38 minutes.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 37.3 g, Cholesterol 13.6 mg, Fat 6 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 100.9 mg, Sugar 25.5 g
More about "gluten free plum cobbler recipes"
EASY GLUTEN FREE FRUIT COBBLER RECIPE - GFJULES
From gfjules.com
Estimated Reading Time 5 mins
- Arrange cleaned and prepared fruit into an 8 x 8 baking dish or 9-inch pie plate (no need to peel peaches, apples, plums ...). Sprinkle with sugar (and cinnamon, if using). Stir together until mixed in the dish. Feel free to use more fruit and use a 9x13 dish instead if you prefer a higher fruit:topping ratio.
- Combine the 3 topping ingredients (not the butter) in a bowl and stir with a fork until it forms a crumbly mixture. Sprinkle on top of the fruit and drizzle melted butter over top of the cobbler before baking.
- Bake for 30-45 minutes, depending on the size of the pan. The fruit should be bubbly and the topping browning slightly. If you have a convection setting, use that the last 10 minutes of the bake for a crisper topping.
GLUTEN-FREE PLUM COBBLER - GLUTEN-FREE BAKING
From glutenfreebaking.com
Estimated Reading Time 4 mins
- Prepare the Filling: Spray a 10-inch cast iron skillet or a 9-inch square cake pan with nonstick cooking spray.
- In a large bowl, combine granulated sugar, sweet rice flour, cinnamon, and lemon zest. Rub mixture together with your fingers. Add plums and stir with a wooden spoon. Transfer mixture to the prepared skillet or cake pan.
- Prepare the Topping: In a small bowl, whisk together sorghum flour, sweet rice flour, granulated sugar, baking powder, and salt.
PLUM COBBLER | GLUTEN-FREE HOMEMAKER
From glutenfreehomemaker.com
Servings 1Estimated Reading Time 2 minsCategory Dessert
- Preheat oven to 375° F. Lightly grease four 6-ounce ramekins and place on a baking sheet. Filling may bubble over, so you can line baking the sheet with foil for easy clean up, if desired.
- Place the topping ingredients in another bowl and use a pastry blender (or a fork) to crumble/cream your ingredients together until coarse meal forms.
- Divide topping evenly among each ramekin and place in the oven for 25 minutes. If you like a crispy top, you can turn the broiler on for 2 - 3 minutes at the very end, but watch very carefully if you do this so it does not burn!
EASY GLUTEN-FREE PLUM COBBLER - A TASTE FOR TRAVEL
From atastefortravel.ca
Reviews 10Estimated Reading Time 9 mins
- Add butter and plums to a cast-iron or oven-proof skillet along with white sugar (reserve one tablespoon to sprinkle on the topping), lemon juice, cinnamon, salt and freshly grated nutmeg. Combine well. If you don't have a cast-iron skillet just use a regular skillet to cook the fruit mixture and then transfer it when fully cooked to an 8 x8 inch baking dish.
- Cook on medium-high heat until the fruit mixture comes to a boil, Reduce heat and simmer for 7 minutes.
HOW TO MAKE THE BEST GLUTEN-FREE CRISP TOPPING | KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
GLUTEN FREE APPLE PLUM COBBLER - MOMABLES
From momables.com
Estimated Reading Time 2 mins
- In a large bowl, combine the plums, apples, and apple juice. Add the sugar, salt, 1 teaspoon of the cinnamon, and the flour. Once these are combined, add the oats and the melted butter. Toss to combine well.
- In a small bowl, combine the remaining 1/2 teaspoon of the cinnamon, the brown sugar, and the room-temperature butter, and mix until the butter is broken down into small balls.
PLUM NECTARINE CORNBREAD COBBLER {GLUTEN-FREE} - FROM THE ...
From fromthelarder.co.uk
Estimated Reading Time 5 mins
- First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
- Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
- Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
LOW-FAT PLUM COBBLER | FATFREE VEGAN KITCHEN
From blog.fatfreevegan.com
Estimated Reading Time 3 mins
- Preheat oven to 350 F. Lightly coat a 9-inch deep-dish pie pan or square baking dish with non-stick spray or use a silicone baking dish. Arrange the plums in the pan. (Note: If your plums are not very sweet, you can sprinkle them with a little sugar or agave nectar.)
- Combine the yogurt/tofu, water, lemon juice, agave nectar, and vanilla extract in a small mixing bowl. Add the stevia, whisking well to make sure that it dissolves completely. (If you see clumps of stevia, put the mixture into the blender and process until smooth.)
- In a medium-sized bowl, combine the remaining, dry ingredients. Add the wet to the dry, and stir until well combined. Pour the batter over the fruit, and tap the pan lightly on the counter to remove trapped air bubbles. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Let cool for at least 15 minutes before serving.
GLUTEN-FREE PLUM COBBLER (VEGAN) – SALTED PLAINS
From saltedplains.com
Estimated Reading Time 2 mins
- In a medium bowl, combine almond meal, rice flour, baking powder, salt, and two teaspoons coconut sugar. Add almond milk and melted coconut oil and stir until fully combined. Set aside.
- In another medium bowl, toss sliced plums with 1/2 cup coconut sugar, cinnamon, and arrowroot powder until evenly incorporated. Transfer to a 2-quart baking dish.
- Using a spoon, drop biscuit dough (about 5-6 biscuits) over plum mixture. Bake for 30 to 35 minutes until biscuits look done and golden brown and plums are bubbling. For the last 10 minutes of baking, you may need to loosely cover top of cobbler with foil so that it can continue to bake without burning.
GLUTEN-FREE PEACH COBBLER RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (2)Total Time 1 hr 5 minsServings 8
- Preheat oven to 350°F. Place peaches, brown sugar, cinnamon, and 1/4 teaspoon of the salt in a 12-inch cast-iron skillet. Cook over medium-high, stirring occasionally, until peaches release juices and slightly soften, about 5 minutes. Transfer mixture to a medium bowl; set aside. (Do not wipe skillet clean.)
- Add butter to skillet; melt over medium. Remove from heat. Whisk together egg, flour mix, milk, granulated sugar, baking powder, vanilla, and remaining 1/2 teaspoon salt in a large bowl until smooth. Pour mixture over hot melted butter in skillet (do not stir). Spoon peach mixture over batter.
- Bake in preheated oven until golden brown and center is set, about 45 minutes. Let cool about 5 minutes. Serve.
DAIRY FREE GLUTEN FREE PLUM CRISP - FEARLESS DINING
From fearlessdining.com
Estimated Reading Time 5 mins
GLUTEN-FREE PLUM CRISP - COOKIE AND KATE
From cookieandkate.com
4.9/5 Estimated Reading Time 5 mins
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the sliced plums, honey, arrowroot or cornstarch and cinnamon.
- In a medium mixing bowl, stir together the oats, almond meal or flour, pistachios, brown sugar, ginger and salt. Mix in the melted butter and yogurt. Stir until the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream or plain yogurt, I insist.
GLUTEN-FREE BLUEBERRY PLUM COBBLER • THE BOJON GOURMET
From bojongourmet.com
- To make the filling, halve the plums (or if they cling to the pit, cut them off of the pit) and cut them into 1⁄2-inch (1.3-cm) wedges. Rinse the blueberries and drain well. Combine the sliced plums, blueberries, sugar, cornstarch and salt in a large bowl, and toss to combine. Scrape the fruit and any juices into a 9-inch (23-cm) square or 10-inch (25-cm) round baking dish or the equivalent, and place the dish on a rimmed baking sheet to catch any drips. Place in the oven and bake for 20 minutes, until the juices bubble thickly.
- While the filling bakes, make the biscuits. In a large bowl, combine the sweet rice, corn and oat flours with the 2 tablespoons (25 g) sugar, baking powder and salt. Add the butter, and rub with your fingertips or cut in with a pastry blender until the butter is somewhat worked in with lots of little pea-sized butter bits. Chill this mixture until needed, about 10 minutes.
- When the fruit is nearly done, combine the yogurt and 3 tablespoons (45 ml) cream in a small saucepan. Place over a medium flame and heat, stirring frequently, until the mixture is hot and steamy, 1–2 minutes (don’t let it boil or it might separate). Quickly but gently stir the hot dairy into the butter/flour mixture, stirring just until combined, evenly moistened and no floury bits remain; do not overstir. Remove the fruit from the oven, give it a gentle stir to redistribute, then use a tablespoon to drop the batter onto the fruit, creating 10–12 rough mounds. Immediately dab and brush the tops with the remaining 1 tablespoon (15 ml) cream and sprinkle with the remaining 2 teaspoons (8 g) sugar.
EASY GLUTEN-FREE BLUEBERRY COBBLER - SNIXY KITCHEN
From snixykitchen.com
- Preheat oven to 375°F and prepare a 2 to 3-quart baking dish by placing it on a large baking sheet lined with parchment paper to catch any spills. I've used a 10x8 baking pan with 2-inch sides here, but another 2-quart baking pan, a 10-inch deep dish pie pan will work too.
- Place the blueberries in a large mixing bowl. In a small bowl, whisk together the corn starch and sugar until combined then mix it into the blueberries. Mix in the vanilla bean paste or extract, if using. Mixing them together in advance will prevent the corn starch from clumping. Pour the blueberries into the prepared baking dish and bake for 10 minutes.
- Meanwhile, in a large bowl, whisk together almond flour, sweet rice flour, oat flour, cane sugar, baking powder, salt, and baking soda.
- Add cold butter and either with a pastry cutter or your hands, quickly work the butter into the flour until the largest pieces of butter are no larger than a pea and the dough is crumbly. Add milk and whisk until just combined (do not over whisk).
PALEO GRAIN FREE STRAWBERRY RHUBARB COBBLER | RECIPES TO ...
From recipestonourish.com
- Prep rhubarb and strawberries. Add chopped rhubarb and strawberries to a large mixing bowl. Add lemon juice, arrowroot powder and honey. Gently stir to combine. Pour into pie dish. Set aside.
- In a separate large mixing bowl, combine cassava flour, maple sugar, baking soda and sea salt. Give it a quick stir to evenly distribute. Add cold butter cut into tablespoons or small cubes. Using clean hands, gently start to break up and mix the butter into the flour mixture. Make sure to keep the butter somewhat intact and in small pieces. Take care not to over mix. Add milk and vanilla. Mix just until incorporated and a crumbly biscuit dough forms.
- Drop pieces of biscuit dough over the top of the strawberry rhubarb filling, making sure to evenly distribute the dough. Sprinkle optional maple sugar over the top of the biscuit dough.
BISQUICK PLUM COBBLER | A GARLIC GODDESS
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Estimated Reading Time 1 min
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