SF/GF Fruit Cobbler

So this weekend I had these raspberries and I thought, "I want cobbler". So I made it! And don't even ask me how much of it I ate. Cause then I'd have to explain that Clay doesn't like cobbler, and I'm the only other human that lives in our house. 

I discovered better batter flour when I saw tons of people using it on gluten free blogs and stuff. They claimed it worked wonders! Well, I looked at our health food store and they didn't have the mix, so I worked my google magic and found a mock recipe for the better batter flour blend. The link is down in the recipe. I have to say this- this blend works WONDERS for cinnamon rolls. And it turned out beautifully for this cobbler! I still would rather use my other blend for other things because I don't think this blend is quite as healthy as my other blend. However, it's good for cinnamon rolls and in my book, that means they should be praised. I plan on doing a whole other post about THAT. 

 Fruit Cobbler (Gluten Free, Sugar Free)

 adapted from Better Batter Recipe

4 Tablespoons butter
3/4 cup Better Batter Flour*
3/4 cup coconut sugar
1 teaspoon baking powder
3/4 cup milk
2 cups sliced fresh or frozen (12 oz pkg) peaches, nectarines, whole blueberries, strawberries, raspberries, blackberries, pitted cherries or a combination of fruits
1 Tablespooon coconut sugar

Preheat oven to 350
 

Put butter in 8 or 9 inch square pan (I use a glass one and melt the butter in the microwave – or you can set the pan in the preheating oven to melt the butter)

Whisk Better Batter Flour, 3/4 cup coconut sugar, and baking powder in small bowl. Add milk, whisk to form a smooth batter.

Pour batter over melted butter in pan.

Scatter fruit over batter. Sprinkle with remaining 1 Tablespoon of coconut sugar.

Bake at 350 until batter browns and fruit bubbles, 50-60 minutes.

When using frozen fruit, do not defrost.

 *If you aren't gluten-free, this could totally be subbed out for white flour.