Triple Berry Skillet Cobbler (GF, SF)


It’s summer! And that means an abundance of colorful and nutritious fruit! Not only do we love eating the raw fruit – they’re definitely sweet enough on their own – but why not get a little frisky in the kitchen and make a cobbler or crisp out of them (can anyone tell us the difference between the two? Comment below with your thoughts). We love berries for so many reasons – they taste good and are easy to bake with, and they also pack a serious nutritional punch. Not only are they high in vitamins, fiber and antioxidants, but they’re also lower in carbs and calories than most other fruits. What a win-win!

Here’s a recipe from One Good Thing for a gluten-free triple berry skillet cobbler. It can also be made dairy-free by replacing the butter and buttermilk with non-dairy alternatives. You can use the cobbler topping for any season and any filling – try it with pumpkin pie filling or apples for the holiday season!

INGREDIENTS (makes 8 servings):
Berry Filling
2 cups fresh sliced strawberries
2 cups fresh raspberries
1 cup fresh blueberries
1 cup sugar
3 Tablespoons cornstarch

Cobbler Topping
1 cup rice flour
1/4 cup tapioca starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup buttermilk

1) Preheat oven to 350 degrees.
2) In a large bowl, combine all the ingredients for the berry filling and pour into a 10” cast-iron skillet, set aside.
3) In a medium bowl, combine the rice flour, tapioca starch, baking powder, baking soda and salt and set that aside as well.
4) In a bowl or stand mixer, blend butter and sugar until combined. Add egg, buttermilk, and vanilla, blend until combined.
5) Add the flour mixture slowly to the wet ingredients until well combined.
6) Pour batter over the berries in the skillet and bake 55-60 minutes, or until topping is golden brown and a toothpick inserted into the center comes out clean. Let cool and serve.

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