Summer Fruit Cobbler = Yumminess

Okay Ladies and Gents, the Summer season is under way and you know what that means...cobbler!!!! Yes, that wonderfully warm, ooey, gooey, fruity dessert that adds just the perfect ending to your summer barbecue, picnic, or well, whatever it is you do, is back again.  But when it comes to gluten-free cobblers or crisps, it's hard to find a recipe that's quick, has few ingredients and has just the perfect crust. Well, look no further, because, thanks to the Cake Mix Doctor, Ms. Anne Byrn, you've now got one right in front of you!!!

I have Anne's book, The Cake Mix Doctor Bakes Gluten-Free, and my mother and I have made probably a dozen of her cakes to date.  I LOVE this book! (Can you hear the angels a-singing?!?)

 I have been hankering to make a cobbler for a while, but have put it off because my past attempts at GF crisps have been, well, verrrrry disappointing-to say the least! Complicated recipes, tons of ingredients, and the crusts were super crispy, not ooey, gooey. Did I mention I like ooey gooey? To put this in perspective people, I haven't had cobbler since before I was diagnosed, which is around 6 years, so cobbler and I have had too long of a separation.

I made Anne's Easy Fruit Crisp-which I have dubbed Summer Fruit Cobbler, because hey, Cobbler is and just sounds sooo much better-on the Fourth of July, and it was the perfect way to end the Independence Day celebration. Really, it was like biting into a little piece of heaven. Fantabulous! The credit for this all goes to her, so if you'd like to try more of her recipes, please visit her website http://www.cakemixdoctor.com/.

Here's the recipe, and I hope you try it and enjoy!

Summer Fruit Cobbler

2 pkg's (about 16 ounces each) frozen unsweetened berry medley

1 pkg (15 ounces) yellow GF cake mix (Gluten-Free Pantry is what I use)

1/2 tsp ground cinnamon

1/3 c. lightly packed light brown sugar

12 Tbsp. (1 1/2 sticks) unsalted butter), melted

1 large egg

1 tsp. vanilla extract or flavoring

So few ingredients! Yay!!!

1. Preheat oven to 375 degrees

2. Place frozen berries in 13 by 9-inch glass baking dish and set aside.

3. Place cake mix, cinnamon and brown sugar in mixing bowl and stir to combine. Add melted butter, egg and vanilla and stir with fork until mixture is well combined, about 1 minute. Scatter 1-inch pieces of crust mixture over top of fruit, leaving spaces so fruit is not completely covered. Place pan in oven.

4. Bake cobbler until crust topping is golden brown and fruit bubbles up around it, for 30 to 35 minutes. Transfer pan to wire rack and let cobbler cool for 5 minutes, then serve it warm with ice cream, if desired.

The final product...Oh. My. Yumminess.

**You can store the cobbler in the pan, covered at room temperature for up to three days, but in the summer heat, it is probably a good idea to keep it in the fridge. If you don't happen to finish it off in the three days, you can freeze it, but it doesn't freeze too well. I'll freeze it anyway because hey, it's too good to just chuck in the trash!