You may notice I've never posted a strawberry-rhubarb crisp recipe. It's because I just never really loved the combination of the oat crumble topping with the flavors of the strawberry rhubarb. But a strawberry rhubarb cobbler - now we're talking! This is absolutely delicious and whips up so quickly! Perfect to use with all the fresh rhubarb and you can use fresh or frozen whole strawberries in the recipe. The topping recipe can be used for one pan or split between two pans for a lighter topping. If you would prefer a lighter cobbler topping, consider whipping up a cherry cobbler or peach cobbler alongside! Enjoy!

Fresh from the oven - strawberry rhubarb cobbler!!! Yum!

Strawberry Rhubarb Cobbler

Preheat oven to 350 F. 

In an 8" x 8" glass pan, fill pan to 3/4 full with: 

~2-3 cups diced rhubarb, diced/sliced

~1-2 cups whole strawberries (slightly defrosted whole strawberries from the freezer works perfectly)

I aim to use approximately 1/3 strawberry and 2/3 rhubarb for a nice flavor ratio.  For me, this worked out to spreading some strawberries mostly covering the bottom of the 8x8 pan, and then adding chopped rhubarb until the pan was filled 3/4 full.  Rhubarb and strawberries come in all shapes and sizes, so exact measurements aren't great for this recipe.  I found one bunch of rhubarb worked great to fill the pan to the 3/4 full along with the strawberries. 

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix

Set aside and prepare the cobbler topping. 

The pan filled 3/4 with fresh rhubarb and whole partially thawed strawberries. Ready to mix in the bit of sugar and flour mix.

Cobbler Topping:

If you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  In fact, I tend to prefer the lighter topping. I often make the full amount and split it between a cherry cobbler or peach cobbler.  I add a bit of cinnamon to the flour and sugar mixed with the fruit for those cobblers, otherwise everything else is the same!

In a large bowl, mix together:

1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries. 

Topped and ready to bake - this is topped with half the cobbler topping, so it'll look like twice as much if you use the full cobbler topping. Both ways are equally delicious!

Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Strawberry rhubarb cobbler and a cherry-apple cobbler, fresh from the oven! Yum!

Strawberry Rhubarb Cobbler Recipe by Successfully Gluten Free!

 A perfect summer recipe! This delicious cobbler is so easy to whip together. It's a nice addition to that many blueberry recipes I've shared.  This recipe can be combined with my peach cobbler or tart cherry cobbler recipes, if desired.  I find if you'd like a thicker topping, you can just make the single 8 x 8 pan of blueberry cobbler, or if you like less topping overall, you can divide the topping between two 8 x 8 pans of fruit. Either way, it disappears within a day around here. Enjoy! 

A pan of blueberry cobbler and peach cobbler, with the lighter topping option. 

Blueberry Cobbler!

In an 8" x 8" glass pan, fill halfway with:

frozen wild blueberries  (I'd estimate 4-6 cups blueberries are needed, but it's always tricky to gauge measuring, so I just go by filling the 8 x 8 pan halfway. You can also make this recipe with fresh blueberries.)

If you want to make a pan of peach (or tart cherry) at the same time you can put the sliced peaches in an 8 x 8 pan, and add the following to the peaches, same as the blueberries.

Add and mix in: 

2 - 4 Tbsp sugar
2 - 4 Tbsp Kristin's Gluten-free Flour Mix
1 tsp cinnamon

Mix together in a large bowl (if you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  Or, make the full amount and split it between the blueberry pan and make the peach cobbler, too! That's usually what I do since there's more to go around.):
1 cup Kristin's Gluten-free Flour Mix
3/4 - 1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared blueberries.  Bake at 350 F for ~50 minutes, until topping is nicely browned.  Great served hot or warm.  The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed! We enjoy leftovers chilled or reheated. Enjoy!

A pan of peach and blueberry cobbler with the lighter cobbler topping option. Gone within a day!

Blueberry Cobbler Recipe by Successfully Gluten Free!

This is an absolute favorite!  I've lost count of the number of times I've whipped up some cherry cobbler.  My dad loves cherries, and this has become a favorite with him, too.  He's whipped it up a couple times now and loves it.  Make sure you use tart cherries.  I have only ever found them frozen.  If you want some variety, make a peach cobbler at the same time! The peach cobbler uses the same topping!  I like to make one batch of topping and split it between the two pans.  But you can also use one batch of topping on top of the cherries for a thicker cobbler crust.  If desired, you can thaw your tart cherries in the refrigerator, but I find it works perfectly well to just mix them up from frozen, too.  This is a nice, flexible recipe, which is great.  Enjoy!  

A serving of two favorites - peach cobbler and cherry cobbler. 

Fresh from the oven! Yum!

A cherry & apple cobbler option listed below - tart and delicious!

Delicious Tart Cherry Cobbler

Perfect to make alongside a delicious Peach Cobbler since they use the same topping!

Preheat oven to 350 F. 

In an 8" x 8" glass pan, fill halfway with:

tart cherries (frozen, or thawed in the refrigerator - okay if still a little frozen.  I'd estimate 4-6 cups cherries are needed, but it's always tricky to gauge measuring, so I just go by filling the 8 x 8 pan halfway)  

*Option for if you don't have quite enough cherries or would like to cut the tartness a bit: 

2 honeycrisp apples, peeled and sliced (You can fill the pan a bit less than half full with cherries, then use the apples to bulk up the cobbler a bit and help cut a bit of the tartness )

Add and mix in: 

1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix
1-2 tsp cinnamon

Pans of cherries and peaches ready for their cobbler topping! 

Mix together in a large bowl (if you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!  Or, make the full amount and split it between the cherries and make the peach cobbler, too!):
1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared cherries.  

A cherry-apple cobbler, topped with the cobbler topping and ready to bake!

Bake at 350 F for ~50-55 minutes, until topping is nicely browned.  Great served hot or warm. 

The cobbler can be served alone - but we love it with a tiny dollop of vanilla ice cream or whipped cream needed!  Enjoy!

Peach and Cherry Cobblers - each with half the amount of topping.  Both are equally delicious made with the full amount of topping listed.  

My dad's cherry and peach cobblers! Way to go, dad! 

Delicious Tart Cherry Cobbler Recipe by Successfully Gluten Free!

Crispy-topped Peach Cobbler (My Quick Version)

This yummy crispy-topped peach cobbler is based off Zilpha's Peach Cobbler recipe, the grandmother of a family friend.  Zilpha used fresh peaches and quite a bit of extra sugar, but I tweaked it a bit to make a recipe perfect for the peach slices canned in water or extra-light syrup.  Still delicious and packed with the flavors and crispy topping Zilpha intended. Enjoy!

Fresh peach cobbler, ready to eat! 

Peach Cobbler/Crisp
Makes one 8 x 8 pan

Preheat oven to 350 F.

In an 8 x 8 glass pan, combine the following:
48 oz/ 1.4 liters/ 6 cups canned peach slices, drained (use peaches canned in water or extra-light syrup)  OR peel and slice ~3-4 fresh, ripe peaches
1/4 cup sugar
1/4 cup Kristin's Gluten-free Flour Mix
1-2 tsp cinnamon

Mix together in a large bowl (if you want a lighter topping, make half the amount listed here - it'll work perfectly well, too!):
1 cup Kristin's Gluten-free Flour Mix
1 cup sugar
1 tsp baking powder
1/2 tsp salt

Add, chopping in with a pastry cutter until you have a crumbly topping:
3 Tbsp butter, chilled
1 egg
1 tsp vanilla extract or vanilla bean paste

Sprinkle the crumb topping over the prepared peaches.  Bake at 350 F for ~50 minutes, until topping is browning.  Serve hot or warm!

This peach cobbler is so flavorful, it can be served alone - no ice cream or whipped cream needed!  Enjoy!

A peach cobbler made with the larger amount of crumb topping - for a juicier cobbler, make 1/2 the topping. Either way it's delicious!