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! 

Susan's Rocky Road Brownies

This blog is here to spread all the gluten-free goodness I can find to those with celiac disease and those without.  Usually when people hear of gluten-free food they think, Yuck!  I was one of those people when I was first diagnosed with celiac in September 2008.  But after finding gluten-free things that worked for me, I not only became at home in the gluten-free life, I absolutely loved it. Yeah, yeah, call me crazy, but I do!
I love trying and tinkering recipes to make them melt in your mouth delicious. I like experimenting with new ingredients and whole grains to promote a healthier diet.  The best gift I could ever receive is the eye-popping, jaw-dropping looks I get from family and friends when they find out that the piece of heaven they just stuck in their mouths is actually gluten-free.  And I get those looks a lot.
For my first recipe, I wanted to share one that I consider "The Best".  I'll admit, it's kind-of a family secret and it's hard to part with it because it's so coveted.  But the point of this blog is to share the joy and show how great gluten-free food really can be, so I've just got to!  The recipe is for my mom's Rocky Road Brownies.  Several people have commented that they taste better than their glutenous counterparts. Now that is what I call a winner! Enjoy!

Ahhhh...pure Bliss...

Susan's Rocky Road Brownies
1 c. butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
1 ¼ c. GF flour blend
Rounded ½ tsp. xanthan gum
¾ c. cocoa
½ tsp. salt
Just a little less than ¼ tsp. baking powder
miniature marshmallows

Cream butter and sugar until fluffy.  Add eggs, 1 at a time, beating well after each addition. Add vanilla.  Combine dry ingredients and stir into creamed mixture.  Pour into 9x13” pan and bake at 350 degrees for 23-25 minutes or until toothpick comes out barely clean.  Remove from oven and sprinkle marshmallows on top.  Return to oven and bake an additional minute until marshmallows barely puff (don’t brown!).

Frosting:
2 T. butter
2 T. water
2 T. corn syrup
2 (1 oz.) squares unsweetened chocolate, chopped (or 1 square and 1 oz. milk chocolate chips)
1 c. powdered sugar
1 tsp. vanilla

In a small saucepan on medium heat bring butter, water and corn syrup to a boil.  Remove pan from heat and quickly stir in chopped chocolate until melted.  Add powdered sugar and vanilla and stir well until blended.  This is a thin frosting but if it seems especially runny, add a little more powdered sugar.  It will set up as it cools. Spread over marshmallows.