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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 213.7
  • Total Fat: 5.9 g
  • Cholesterol: 26.6 mg
  • Sodium: 35.0 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Gluten Free Peach & Blackberry Cobbler calories by ingredient
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Gluten Free Peach & Blackberry Cobbler

Submitted by: AUBREYJO

Introduction

Made with gluten free all purpose, sorghum and millet flours, but can use whatever GF flour blend you prefer. Lightly sweetened. Yum! This is a LOT of dessert for 200 calories! Made with gluten free all purpose, sorghum and millet flours, but can use whatever GF flour blend you prefer. Lightly sweetened. Yum! This is a LOT of dessert for 200 calories!
Number of Servings: 8

Ingredients

    Cobbler topping:

    1 cup Gluten Free Flour Blend. ***
    2 tsp baking powder
    1/2 tsp xnathan gum
    1/2 tsp baking soda
    2 tbs olive oil
    1 egg
    1 1/4 c water
    1/2 tsp vanilla

    Filling:
    1 29 oz can of peaches with light syrup (my can said 7 servings @ 70 calories each)
    2 TBS Smart Balance Buttery Spread
    16 ounce package of blackberries, thawed
    2 TBS brown sugar, packed
    1/4 c water
    cinnamon, nutmeg, to taste (optional)


    ****I have messed around with this, and it works well with most flours. For this recipe I used 1/3 cup each of the following flours: millet, sorghum, Bob's Red Mills All Purpose.
    You can use almost any combo, and the calories will be pretty much the same... Sometimes I add a bit of flax, or you can use 1 cup AP flour for the entire thing.
    I've also made this with brown rice flour works and buckwheat. Pretty much, just make sure there is at least 1/3 cup of AP flour... experiment with the other 2/3's :)~ I like buckwheat, because it makes it taste more "wheaty"

Directions

FILLING:
In a large baking dish, pour peaches, smart balance, sugar and spices. Microwave for 2 minutes. Stir. Add blackberries and set aside. (This should thaw out the berries while you are making the topping before cooking)

COBLLER:
Mix all of the dry cobbler ingredients in a bowl.
Mix wet ingredients in a bowl.
Combine.
Should be consistency of pancake batter. Use a 1/4 cup measuring cup to drop 1/4 cups of batter equally. (The batter should be exactly 8 quarter cups.)
Sprinkle the tops of each "cobbler spot" with 1/4 tsp of sugar, and then sprinkle cinnamon liberally.
Bake at 375 for 45 minutes. Serve hot! (Really good with a TBS of plain yogurt ontop!)
Makes approx 12 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user AUBREYJO.






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