So when the phone rang, I said “Hi, How ‘ya been? Oh my goodness, you’re in the area? Great, come over!”
Now what? I had no dessert made, just a bowl of fresh fruit, thank goodness, ripening. So, I made one of my trusty “Semi-Homemade” desserts. And so, here is the Gluten Free Apple-Peach Cobbler!
If you are short on time, as I was…as we all are these days, take out that Gluten-Free Bisquick, those Apples &/or Peaches, and in a short time, it’s there. Ready for those guests or your family for that matter.
When you’re ready to put the G-F Bisquick dough on top of the fruits, don’t worry that it’s “doughy”, it turns out just fine.
- 1 ½ cups Gluten Free Bisquick
- 1 Egg
- ½ cup Milk. ( or milk substitute. I used Coconut Milk) plus more if needed
- 2 tbl Vegetable Oil
- 3 or 4 Apples: Granny Smith, Macintosh. Peel and slice into 1/3 in. in width
- 2 Peaches, Ripe. Peel, and slice in same thickness.
- ¼ cup Granulated Sugar
- 1 teas Cinnamon
- Dash of Ground Nutmeg
- 1 tbl Lemon Juice
- 1 tbl All Purpose Gluten Free Flour
- Egg Wash for top when ready for oven. (Optional)
- ½ tbl Turbinado Sugar. Or “Sugar in the Raw” a large granuled sugar for top as well. (Optional)
Cut up the fruit, place in a large bowl with the other Filling Ingredients. Toss to coat well.
In a 2nd large bowl, place the Dough Ingredients. I used a hand mixer, and beat until combines, & soft and doughy. If you feel it’s too dry, add a few drops more milk.
Grease the entire inside of your pie pan. Place the prepared fruit inside. If using 2 types as I did, just combine well so that all of the Apples aren’t in one side.
Using a large spoon or clean hands ( that often works best, let’s face it!) place mounds of dough all over the top of the fruit. It’s not pie crust, there’s no pressing it in place, or crimping the border. Just blobs of dough covering the fruit.
If using an egg wash and sugar, you do that last. In a small cup or bowl, place the egg, 2 tbl of water and hand beat. With a pastry brush, brush all of the dough-top. Sprinkle the Sugar on top, here & there.
Bake in the 350 degree oven until the dough is getting a light golden color, & a knife inserted into the cobbler, into a couple of apple pieces, goes in smoothly, with no resistance. Meaning they are soft. Mine took 40 minutes. Ovens vary, so it’s not a precise time I can give you.
Serve warm or room temp. It’s nice with a scoop of Vanilla Ice Cream or Whipped Cream…or just as is with a cup of coffee!