
Fruit cobbler is the kind of homey dessert that can be eaten year-round. Whenever you find yourself with peak-season fruit, consider the cobbler. With the right recipe, pulling one together is easy. Here is what you should expect: A deep-golden biscuit topping with a crisp exterior and cakey center that hovers over a pool of luscious baked fruit.
The challenge in baking a gluten-free cobbler is preserving the inherent ease while baking with gluten-free flours. The recipe given below does it, though, with a final dessert that rivals its classic counterpart, thanks to a cream biscuit made with cornmeal, oat flour, and easy-to-find rice flour.


· Oat flour: You can buy oat flour or quickly make your own by processing old-fashioned oats in a food processor for about five minutes. Make sure the one you pick for this recipe is gluten free.
· Fine cornmeal: Either yellow or white will work here, but be sure to buy fine (not coarse) cornmeal and look for gluten-free labeling.
· Plain rice flour: There are a few different varieties of rice flour available, including brown rice flour and sweet rice flour. Plain white rice flour works best for this recipe.

Recipe
Gluten-free fruit cobbler
Serves 10 to 12
Ingredients
For the peach-raspberry filling:
1 tbsp unsalted butter, at room temperature
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp finely grated lemon zest
1/2 tsp kosher salt
1/4 tsp freshly grated nutmeg
6 medium peaches pitted and cut into 1/4-inch-thick slices
1 ¼ cups raspberries
For the cobbler topping:
1/2 cup fine cornmeal
1/2 cup oat flour
1/3 cup white rice flour
3 tbsp granulated sugar
1 1/2 tsp baking powder
3/4 tsp kosher salt
1 1/2 cups heavy cream
Optional toppings:
1 tbsp heavy cream
1 tbsp coarse sugar
Equipment
25cm square baking dish, or pie pan
Mixing bowls
Rubber spatula
Whisk
Measuring spoons and cups
Baking sheet or aluminum foil
Instructions
Arrange a rack in the middle of the oven and heat to 191 degrees Celsius. Coat the square baking dish or pie pan with the butter.
Whisk the sugar, cornstarch, lemon zest, salt, and nutmeg together in a large bowl. Add the peaches and raspberries and toss to coat. Transfer to the prepared baking dish and spread into an even layer.
Place the cornmeal, oat flour, rice flour, sugar, baking powder, and salt in a medium bowl and whisk to combine well.
Pour in the cream. Stir until just combined; the dough will be quite wet.
Scoop the dough into eight even mounds onto the fruit filling. Brush with the one tbsp cream and sprinkle with the coarse sugar if desired.
Bake until the fruit bubbles and the juices thicken, and the topping is browned and cooked through (40 to 45 minutes).
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