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!

Delicious Gluten-Free Blueberry Crisp!

When I make blueberry crisp, it disappears quickly.  I make it in a 9" x 13" pan in the hopes it lasts more than one night - and it usually does!  However, you can easily halve the recipe and make it in an 8" x 8" pan.   Blueberry crisp is delicious when made with fresh berries, but you can use frozen berries, too.  I recently learned that if you let them defrost in the refrigerator rather than out on the counter, they will retain their shape and not become a juicy mess.  However, I have made this dish using berries straight from the freezer and it works just as well.  Enjoy!

Fresh, hot gluten-free blueberry crisp.  A perfect fall treat! 

Delicious Gluten-Free Blueberry Crisp!
Makes 9x13 pan.

In a 9x13 pan put:
8 cups fresh blueberries, washed & drained

These are tiny low-bush berries, small but sweet. This works just as well with the larger high-bush berries, too! 

Chop in a bowl using a pastry cutter:
3/4 cup oats (make sure they're gluten-free if you're celiac or sensitive)
3/4 cup Kristin's Gluten-Free Flour Mix
2/3 - 3/4 cup brown sugar
1/2 cup butter (chilled, not softened)
1 tsp ground cinnamon
1 tsp ground nutmeg

Mix topping JUST until crumbly there are still chunks of butter that haven't been mixed in.  Do not overmix!  You'll lose the crumbly texture and end up with a more cookie-like topping rather than crumbly crisp texture.   Sprinkle topping over blueberries.

Bake at 375F - 425F for ~25-30 minutes. *See note below regarding cooking temperatures.*
Serve hot, warm or cooled.  Great with whipped cream, vanilla ice cream, or vanilla yogurt.  Enjoy!


* Note on Cooking Temperatures: 375 F makes a topping that is more crumbly and sits on top of the berries.  425 F makes the berries cook and bubble more, so the topping can sink a bit into the berries during cooking.  Either work great and taste great, and it's just up to you.  I usually have made crisps at 375, but ended up cooking it one time alongside a roast chicken and so discovered that 425F works just as well, but ended up with less crumbly topping remaining on top of the blueberries.  I've since experimented many times and discovered that it 375, 400 or 425 all work well, they just give a different end result in terms of the topping.*

Berry Crisp

The great thing about this easy crisp recipe is that you can make it any time of year using a large bag of frozen mixed berries.  It was delicious on its own or topped with ice cream.  A fun treat to whip up when you're short on time. Enjoy!

Berry Crisp
Makes 8x8 or 9x9 pan.

Preheat oven to 375F. 

Place in an 8"x8" or 9"x9"pan:
1 bag frozen mixed berries, thawed and drained (I used a 600g bag - a typical size sold in the grocery store. You can certainly use more.)

Chop together until crumbly (don't overmix, you want it nice and crumbly):
1/2 cup brown sugar
1/2 cup Kristin's Gluten-Free Flour Mix
1/2 cup oats (Use gluten-free oats if you are celiac or sensitive!)
1/3 cup butter
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg

Sprinkle over berries.  Bake at 375F for 30 minutes. 

It's great on it's own, or served with ice cream or whipped cream, if desired.  Enjoy!

I'm not sure I can fully relate how much I love this recipe, how much my family loves this recipe, how much other friends have loved this recipe. It's a delicious, feel-good sort of recipe.  The topping is a perfect mixture of crisp and moist.  You'll love it!  I've also made this with a low sugar option topping, which I've included at the bottom.  However, I prefer to just add extra apples, make it in a larger pan, and spread out the topping mix here rather than using a low-sugar option.  Enjoy!

Fresh bowl of apple crisp, ready to eat! Yum! 

Delicious Apple Crisp

Serves 4-8 (depending on serving size desired)

Heat oven to 350F oven.  Have an 8 x 8 pan or equivalent ready (you don't need to butter the pan) OR 9 x 13 pan if you want to use 8 apples and have less topping overall.

Peel and thinly slice OR dice:

4-6 med good baking apples (OR 8 good baking apples for 9 x 13 pan)

Arrange slices or diced pieces in pan.

I enjoy dicing my apples, but slicing works well, too!

Mix together:

¾ cup large oats (use gluten-free oats for Celiac or if you're very sensitive to wheat!)

¾ cup brown sugar

½ cup Kristin’s gluten free flour mix

1 tsp cinnamon

¾ tsp nutmeg (optional)

Cut in with a pastry cutter: (or your fingers, but be sure not to overmix! You want it crumbly and not smoothed together or it won't be a proper crispy/crumbly topping)

½ cup butter

This is how I like the topping to look - crumbly, but not overmixed

Sprinkle the mixture over the apples. 

Ready for baking!

Bake 35-40 minutes, or until apples are soft and topping is crispy and browned. (9 x 13 pans will need more like 45-50 minutes).

Fresh from the oven! 

Nice served on its own or with vanilla ice cream, whipped cream or homemade vanilla pudding. Enjoy!  

Alternative low sugar topping:

Mix together:

¾ cup gluten-free large oats

¼ cup cornstarch OR Kristin's gluten-free flour mix

¼ - 1/3 cup demarara brown sugar

1 tsp cinnamon

Cut in with a pastry cutter:

1 heaping Tbsp. honey

½ cup butter

This low sugar topping is not quite as crumbly, but still makes for a delicious taste on top of the apples.  Enjoy!

Gluten Free Delicious Apple Crisp Recipe by Successfully Gluten Free!