Peach, pear and berry cobbler - Gluten-free

With fall fairs and family get-togethers in the fall, pot-lucks become a constant right up until Christmas. One of the great make-ahead dessert for such pot-lucks is a fruit cobbler. It travels well and can be served warm or room temperature. I love this one because you can modify the choice of berries to suit your own taste and use what ever is in season or use frozen. Fresh pears are always available and are mild flavoured to give the dish texture without overpowering the peach and berry flavours. 

Peach, pear and berry cobbler - Gluten-free

6 peaches, peeled and sliced (fresh works best, but frozen peaches will work well too)

3 pears, seeded and sliced (no need to peel)

2 cups berries - choose one of or combine all: blueberries, raspberries, blackberries (fresh or frozen)

1/2 cup granulated sugar, honey or 1/3 cup agave nectar or maple syrup

2 tsp. cinnamon

2 tbsp. heaping corn starch or 1/4 cup white rice flour

1/3 cup butter, melted

1/2 tsp. salt

Topping

1.5 cups quick cook oats (if your celiac cannot handle oats, replace with brown rice flour - white rice flour will create more of a crust while brown rice flour will remain crumbly)

1/2 tsp. cinnamon

1/4 tsp. nutmeg (optional)

1/2 cup brown sugar, packed

1/2 cup melted butter

Heat oven to 375˙F. In 9"x12" pan, melt 1 tsp. butter. Spread to coat pan with pastry brush or paper towel.

In large mixing bowl, add peaches, pears and berries. Add corn starch and cinnamon and toss to coat. Add in sugar or whatever sweetener you chose, melted butter and mix well. Put mixture into baking dish and spread out. 

For topping, mix all dry ingredients together until well mixed. Slowly add in melted butter to create a crumbly mixture. Sprinkle mixture overtop of fruit mixture so it's evenly coated. For a really thick top, you can double the topping recipe. Cooking time will be the same.

Put in preheated oven for 30-40 minutes, uncovered. You can place a cookie sheet on the bottom rack to catch and drips from bubbling juice that might spill over. This is especially true if you're using frozen fruit as it will yeild a bit more liquid when cooking. Remove from heat and let cool for 1/2 hour before serving.

Serving suggestions:

Serve with vanilla ice cream, whipped cream, Devon cream or drizzle with 18% cream or vanilla yogurt. Decorate with a sprig of mint or fresh berries.

You can cool completely, cover and refrigerate for up to 3 days. To reheat, cover pan with tin foil and put in 350˙F preheated oven for 20 minutes.

Enjoy!