This is a remake of an old comfort food classic – one that I have strangely never made before. It is in the vein of other “upside down” puddings, where you put the cake on the bottom and the sauce on the top and they switch around during baking. Since I never tried the gluten-filled version, I can’t compare, but the gluten-free version is amazing. I made this using “my” gluten-free flour blend. We enjoyed this topped with a scoop of vanilla ice cream.
Gluten-Free Cherry Cobbler
- 1/2 cup butter melted
- 3/4 cup sugar
- 3/4 cup gluten-free all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup milk
- 1 can cherry pie filling I used E.D. Smith Light and Fruity
- In a medium size bowl, mix sugar, flour, salt and baking powder.
- Add milk and mix well. Allow batter to sit for 30 minutes.
- Preheat oven to 350 degrees F.
- Pour melted butter into an 8 inch square baking dish.
- Pour batter over the melted butter in the baking dish, but do not stir.
- Spoon pie filling somewhat evenly over the batter, but do not stir.
- Bake in preheated oven for about 60 minutes, until golden brown.