Even though one has to turn the oven on to make a cobbler or crisp, we gladly accept the added heat to summer's warm weather to reap the rewards of a delicious piping hot fresh fruit cobbler or crisp. I frankly can’t think of fruit prepared in any way that is not appealing, but there is just something extra scrumptious about baked fruit, especially when served over vanilla ice cream!

Peach Cobbler

Over the years we have married a variety of fruits in cobblers and crisps, each a delicious creation and each with its own flavor nuance that results in a medley unique unto itself.

Before we get to the recipes, here are a few helpful tips to assure great results:

• Cobblers and crisps can be made with fresh or frozen fruit, when using frozen fruit be aware that there will be some additional liquid added to the dish as the fruit thaws
• Both cobblers and crisps require little flour, so you don’t have to worry that your gluten-free flour mix won’t be up to the task
• When combining different fruits, select fruit that is similar in texture so it will cook consistently; as an example we generally do not combine apples with peaches because apples take longer to cook
• The difference between a cobbler and a crisp is that a cobbler has a crust made with flour, similar to a pie and a crisp is usually a mixture of sugar, spices, butter and a very small amount of flour
• When selecting fresh fruit choose fruit that is firm but not green or hard
• There are no bad combinations
• The best way to enjoy either a cobbler or crisp is when they are still warm and with vanilla ice cream, to enjoy the next day, simply pop in the microwave to warm then….you know what to do!

Fresh Fruit Cobbler

This fresh fruit cobbler is upside down with the crust at the bottom.

Serves 8

Ingredients

• 1/4 cup vegetable oil
• 1/2 cup sugar
• 2 eggs
• 1 cup gf flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1-1/2 teaspoon vanilla
• 3 cups assorted fresh fruit, seeded, pitted and sliced (nectarines, cherries, plums, apricots)
• Juice of 1/2 lemon
• 1/4 cup sugar
• 1 teaspoon cinnamon

Directions

Preheat oven to 350 degrees F.
Grease and flour an 8" square baking pan.
In a large bowl, mix together oil and sugar. With an electric mixer, beat eggs into mixture.
In a separate bowl, combine flour, baking powder and salt.
In a small bowl, combine milk and vanilla.
Beat dry ingredients into egg mixture alternating with milk mixture. Beat until smooth and fluffy.
Spread batter into prepared pan. Top with fruit and sprinkle with lemon juice.
In a small bowl, combine sugar and cinnamon. Sprinkle cinnamon mixture over fruit. Bake for 40-45 minutes or until an inserted toothpick comes out clean.

Fresh Pear Crisp with Dried Cranberries

Serves 6-8

Ingredients

For topping:

• 5 Tablespoons unsalted butter, melted
• 1/2 cup gf flour
• 6 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Filling:

• 3-1/4 pounds slightly underripe Anjou pears, peeled, halved, cored and cut into 1" pieces
• 3/4 cup dried cranberries
• 2 teaspoons fresh lemon juice
• 1/4 cup sugar
• 2 Tablespoons cornstarch
• 1/2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1 teaspoon orange zest

Directions

For topping:
Melt the butter in a small saucepan, remove from heat. Sift together flour, sugar, baking powder, cinnamon and salt. Add flour mixture to butter, tossing with a fork to form crumbs. Set aside.

For filling:
Preheat oven to 350 degrees F. Butter an 11"x7" baking dish. Add the pear pieces and the cranberries to the baking dish. Drizzle with lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon, ginger and orange zest. Sprinkle the mixture over the fruit. Crumble the topping over the pears. Bake for 50 minutes. Serve warm or over gf vanilla ice cream.

Enjoy these other great recipes:

Berry Cherry Cobbler
Peach Cobbler
Apple Crisp
Peach Crisp with Oatmeal Crumble

- Chef Yvonne

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