Baked gluten-free strawberry cream cheese cobbler in white desset bowl.

Gluten-Free Strawberry Cream Cheese Cobbler

I love fresh strawberries and I’m always so happy when they arrive in the stores in the spring.

Four-cup measuring cup filled with slices strawberries.

Two quarts of sliced strawberries, plus a little.

When making gluten-free cobblers, I have to remember to hold a loose definition of “cobbler” in my mind. Without gluten it is never going to be like the cobbler my mom used to make. I just have to accept that gluten-free cobbler will be different, but can still be a tasty dessert choice.

Someone posted this recipe on Facebook and I thought I’d try making it gluten-free. I forgot that gluten-free crust doesn’t rise to the top like regular cobbler crust, so it ended up being more of a cake with strawberries and cream cheese on top. If I ever make this again, I will put in the fruit and cream cheese first, then pour the batter over it.

Even so, it turned out really good. I made two batches – one in a metal baking pan and one in a glass casserole dish. The one in the glass dish was a little more browned and crispy on the bottom and I liked it better. The other one was softer and more like a pudding, but was still quite tasty.


  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk (I used almond milk)
  • 1 cup of Carol’s Sorghum Blend
  • 1 tsp xanthan gum
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 quarts whole strawberries, washed and sliced
  • 4 oz cream cheese, cut into small pieces.


Preheat oven 350 degrees.

Melt butter and pour into 9 x 13 inch glass baking dish.


Melted butter poured into baking pan.

Melted butter poured into pan.

In a small bowl, mix together the egg, milk, flour blend, xanthan gum, sugar, baking powder, and salt.

Mixed batter in a brown mixing bowl with whisk.

I used a whisk to mix the ingredients for the batter.

Pour directly over the butter in the baking dish, but do not stir.

Gluten-free batter on top of melted butter in baking pan.

The batter is poured on top of the butter but not mixed with it.

Add the strawberries, arranging in a single layer as much as possible.

Strawberries placed on top of the batter in baking pan.

The strawberries are spread over the batter, then the cream cheese is dotted on top. ( I forgot to take a photo with the cream cheese).

Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling.

Baked gluten-free strawberry cream cheese cobbler in metal baking pan.

The gluten-free “crust” bubbled up into the strawberries a little bit, but not like a regular cobbler.


Baked gluten-free strawberry cream cheese cobbler in glass baking dish.

Here’s the one I made in the glass dish. It browned a little bit more than the other one.

I’m not sure where the original recipe is from – you know how recipes travel around on Facebook – so whoever you are out there, thanks for the recipe idea!

Milo graphic

Milo says….

Sniff out opportunities!



Gluten-free peach cobbler in a bowl with a scoop of vanilla ice cream on top.

Gluten-Free Peach Cobbler

The other day I was talking with a co-worker about eating my mom’s homemade peach cobbler when I was a kid. I hadn’t had peach cobbler in many years and started thinking about whether I could make it gluten-free. I looked in the gluten-free cookbook I have at home, Carol Fenster’s Gluten-Free Quick & Easy and found the recipe below.

Photo of canned peaches used in the cobbler.

These are the peaches I put in the cobbler.

I would have preferred to use fresh peaches, but they aren’t in season right now, so I used canned peaches. I used two large cans and I think it was a little too much. The cobbler turned out pretty good, but I have to say it didn’t really taste like “mom’s” cobbler. The dough just sits on top of the peaches and doesn’t spread out, so there were little balls of cooked dough scattered across the top of a LOT of peaches.

Peaches in cassarole dish, ready to add dough.

Peaches mixed with sugar and cinnamon, ready to put in dough.

Fruit Filling

  • 3 cups of fruit, drained if you use canned
  • 1/4 cup can sugar (can use less or more depending on the sweetness of the fruit you use)
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon table salt

Biscuit Topping

  • 1/2 cup (1 stick) unsalted butter or butter spread, at room temperature
  • 1/2 cup Carol’s Flour Blend with sorghum (see my recipe from last week)
  • 1/3 cup cane sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/8 teaspoon table salt
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract


  1. Preheat oven to 375 degrees F. Grease a 9-inch square or round nonstick baking pan. (I used a glass casserole dish.)
  2. In a large bowl, toss the fruit with the sugar, lemon zest, cinnamon and salt until combined; spread in the prepared pan.
  3. In a food processor, combine the butter, flour blend, sugar, lemon zest, baking power, xanthan gum and salt by pulsing a few times. Add the egg and vanilla, and process until the dough is fully blended.
  4. Drop the topping mixture onto the fruit by tablespoonfuls; do not spread it out. Bake 35 to 45 minutes, until just starting to brown. Serve warm with whipped cream or ice cream.
Cooked gluten-free peach cobbler fresh out of oven.

Cooked cobbler fresh out of oven.

I think I’m going to continue looking for a recipe that will taste more like my childhood memory – but this one isn’t bad, if you’re looking a way to use some extra fruit you might have. If you use two large cans of fruit, I would recommend doubling the biscuit topping.


Milo graphic

Milo says….

Maizy played with that thing called a vacuum cleaner today. It is VERY loud and makes me bark a LOT! I can’t figure out if it is something to play with or if I should run away. I wish Maizy didn’t have to play with that thing!