Easiest Gluten-Free Cookie Cobbler
A simple gluten-free cobbler made with a cookie mix, fruit filling, and melted butter. Quick to assemble and ideal for serving a crowd.
Ingredients
Ingredients
- 1 gluten-free cookie mix any GF cookie or baking mix
- 2 cans gluten-free pie filling 21 oz each; or substitute 4 cups fresh/frozen berries + 1/4 cup GF flour + 1/2 cup sugar
- 1 cup melted butter or vegan butter
Instructions
- Preheat oven to 350°F.
- Spread fruit filling in the bottom of a 9x13 baking pan (or 8x8 for a thicker topping).
- Sprinkle cookie mix evenly over the fruit.
- Drizzle melted butter over the cookie mix. Gently stir any dry patches so everything is moistened.
- Bake 35–40 minutes, until the fruit is bubbling and the cookie topping is golden brown.
- Let rest 10 minutes before serving. Serve warm with ice cream or whipped cream if desired.
Notes
Fruit options: Blueberry + cherry pie filling is a sweet and tart favorite, but peach works well in summer. Make-ahead: Assemble, cover, and refrigerate up to 4 hours before baking. Budget swap: Use frozen berries + sugar instead of canned filling. Texture tip: Add chopped nuts or gluten-free oats on top for extra crunch. Feeds 10–12 and can be doubled in two pans.