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Recipe: Gluten Free Apple Cranberry Cobbler

Love the fresh-baked taste of fall flavors, but watching your gluten? Then you’ll absolutely love this simple, healthy, modern twist on a Fall classic, created by our own in-house Chef Will McDonough. Give it a try and let us know what you think!


  • 2 medium baking apples (like Rome), peeled, cored and sliced
  • 1 cup fresh cranberries
  • ¾ cup granulated sugar
  • ¾ cup walnuts, chopped
  • 2 eggs, lightly beaten
  • ¾ cup brown rice flour
  • ½ cup butter, melted
  • 2 teaspoons finely shredded orange or lemon peel
  • ½ teaspoon vanilla
  • Optional: powdered sugar for sprinkling


  1. Preheat oven to 350 F. Spray 6 ramekin dishes or one medium pie pan with cooking oil.
  2. In a large bowl, toss the apple slices, cranberries, ½ cup of the sugar and walnuts.
  3. Divide the mixture evenly and spoon into the ramekins, set aside.
  4. Make the topping by combining the eggs, brown rice flour, melted butter and remaining ¼ cup sugar, citrus peel, vanilla and a pinch of salt. Stir with a wire whisk or fork until smooth and no lumps remain. Spread topping over the fruit mixture.
  5. Place the ramekins on a baking tray and bake 30 minutes or until topping is golden and fruit is tender or starting to bubble. Cool on a wire rack. Sprinkle with powdered sugar before serving with ice cream if desired. But they are good just on their own.
  6. Note: you can make this ahead by preparing and baking as directed. Cool, cover and chill up to 24 hours. To reheat, bake covered with foil in a 350 F oven for 15 minutes or until warm.

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