When I was a kid, my mammaw had two giant cherry trees in her backyard, and when I say giant I mean a full grown man could stand under them. They were magnificent! Of course, that meant that my brother, cousins and I spent a lot of time in those trees, picking cherries for “puttin’ up” and eating until we had sick bellies. Let me state this up front: my mammaw made the BEST cobbler on the planet! I mean, she had some kind of magic touch, because it has never been duplicated and even if I wanted to try, I wouldn’t even know where to begin.
What did it for me was that yummy, buttery crust, wait…is that what it’s called? Crust? Hang on, have to Google…
Cobbler – Cobblers are an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some versions are enclosed in the crust, while others have a drop-biscuit or crumb topping.
So it is a crust, good to know. Anyway, what was I saying?
Oh yeah: it was the crust that was my favorite part because I LOVE crusts, crumbles, bread, rolls, toast, crackers…. I love it all. I can literally sit down and eat 4 pieces of toast with butter and grape jelly. I’m not proud, but I thought I would share since we’re friends.
So, cobblers are good, but gluten free cobblers in jars are better. Why? I want to be like the cool kids, and someone shared this video with me on Facebook:
Super easy, right? Well, of course I wanted to try it and I did, two different ways because I’m an overachiever (really, you can ask my momma) and couldn’t believe how good it was! So yummy that I made a few of them:
I made ones with blueberries and strawberries in canning jars:
Then I made some with peaches and raspberries in jars:
They overflowed because I doubled the amount of butter in the ramekins because the top space was much larger and they were just fantastically heavenly! Did I say that already? Really? There aren’t enough adjectives for the deliciousness, really.
Next time, I will avoid the mess, but I took pictures anyway because I am so in love with these, I didn’t care how messy they were. When you bake them in jars, they sorta sink, but they certainly overflowed the love when I put them in ramekins. Try them out for yourself, I just know that you’ll love them too!
Just a note – for the canning jars, 1/4 stick of butter on top was perfect, however if using a ramekin like mine above, I doubled that since the opening was larger. Of course I also used gluten free flour…because that’s how I roll.