Gluten-Free Apple Banana Bread Cobbler

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 155.3
  • Total Fat: 5.0 g
  • Cholesterol: 27.0 mg
  • Sodium: 118.4 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.4 g

View full nutritional breakdown of Gluten-Free Apple Banana Bread Cobbler calories by ingredient


Old Appalachian Recipe (Modernized) Old Appalachian Recipe (Modernized)
Number of Servings: 8


    1/2C Brown Rice flour
    1/2C Sorghum flour
    1t baking powder
    1/2t nutmeg, ground
    1/2t cinnamon, ground
    1/8t salt
    2T sugar

    1 egg, lightly beaten
    2T Canola oil
    2/3C non-fat milk
    1t vanilla extract

    1C thinly sliced apples, chopped
    1C sliced banana

    a little extra oil for oiling the pan


Lightly oil 9x9 pan. Heat oven to 350 degrees.

Put banana slices into oiled pan. Then put sliced apples on top of bananas.

Whisk all the dry ingredients together in large bowl.

In small bowl, whisk together all the wet ingredients.

Whisk wet ingredients into the dry ingredients. Pour batter over apples & bananas. Poke the batter around just a little to make sure it gets in and around all the fruit.

Bake for about 40 minutes or until the top is lightly brown and springs back from your touch. The cobbler is good warm or cold. Most people prefer it after it has set in the fridge overnight. It gets a bit gooey and feels slightly decadent after a night in the refrigerator.

NOTE-If the gluten-free grains are too dry in your finished product, add 1-2 extra tabelspoons of oil the next time you bake. And remember to try putting it into the fridge overnight to get it a bit gooey before deciding about the extra oil :O)

Number of Servings: 8

Recipe submitted by SparkPeople user ADDYFAITH.

Member Ratings For This Recipe

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    I am working to go gluten free so this is one I will try. Sounds good. - 11/23/19

  • no profile photo

    Very Good
    Very good. I found it a little dry though. - 9/2/13