Gluten-Free Peanut Butter and Jelly Cobbler + Video
It’ssssss peanut butter jelly time.
Peanut butter. And jelly. Not in a sandwich. Instead. In a hot, steamy, jammy, gooey cookie cobbler. We’ll get to the details in a minute, but before all that — HOW AMAZING DOES THIS DESSERT SOUND ALREADYYYYYY.
Ooh. Also. Something else. I have a video tutorial. For this gluten-free peanut butter and jelly cobbler. It’s right here:
Or, watch it on YouTube.
Okay. So. The details. I’ll lay ‘em all out for you.
Let us begin with the fruit mixture. The jelly aspect of this gooey cookie cobbler.
It’s a base of grapes. YES - grapes!!! I don’t know about you, but before creating this cobbler recipe, I never tasted a cobbler (or crisp or crumble, for that matter) that consisted of solely grapes as its star fruit.
But I had to do it. It had to be grapes. Because grapes -> cooked and sugared up -> (grape) jelly! And that’s our theme here, after all — jelly.
But I didn’t stop there. Because aside from the grapes, which cook down and become all juicy and succulent and jammy and steamy, I also added actual fruit preserves to the grape mixture. For double the jelly festivities.
Plus some vanilla and lemon juice and cinnamon and salt, for all the flavor, and a little cornstarch, for some thickening action. (Yep — no actual sugar added to the fruit mixture — the grapes and fruit preserves/jam take care of that for us.)
And then. The cobbler dough. The peanut butter cookie cobbler dough. OMG.
It’s gluten-free. It’s dairy-free. It’s so quick and easy.
It’s a flourless peanut butter cookie dough made with just peanut butter, brown sugar, an egg, some vanilla, some baking soda, and some salt, and it yields a dough that bakes up into the gooiest, softest, richest, most tender and peanut buttery cookies you’ll ever have the pleasure of meeting and ingesting.
Actually. Forgot to mention (in the title at least). This whole gluten-free peanut butter and jelly cobbler is dairy-free. In case you were curious.
The fruit. It’s sweet and tart and succulent and spiced. It’s baked until juicy and bubbling and tender and jammy. It’s topped with thick clumps of the richest peanut butter cookie dough.
And it’s baked again, till the grapes are even more bubbly and steamy and soft, and the cookies are hot and puffed and golden and cracked.
Serve it warm. Top it with ice cream. Experience bliss.
A sweet, tart, spiced, jammy, steaming, succulent, tender fruit mixture. With soft, gooey, rich, chewy clumps of peanut butter cookies on top.
Gluten-free peanut butter and jelly cobbler — who needs peanut butter and jelly sandwiches when you got giant peanut butter and jelly cookie cobblers, aye.
Gluten-Free Peanut Butter and Jelly Cobbler
Yield: about 12 servings
Fruit Mixture:
4 cups red or purple/black seedless grapes, halved
3/4 cup jam/preserves of choice
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of salt
Peanut Butter Cookie Cobbler:
1 cup creamy peanut butter
3/4 cup brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1. Preheat oven to 350 F. Set aside a large, deep pie dish or a 9x13” pan.
2. In a large bowl, stir together all the fruit mixture ingredients until grapes are evenly coated. Pour into baking dish. Bake for 25 minutes, until fruit juices are bubbling. Meanwhile, prepare cobbler dough.
3. In a large bowl, stir together the peanut butter and brown sugar until mixture is smooth and no longer grainy. Add in the rest of the ingredients and mix until smooth.
4. Round pieces of dough between palms and arrange over the fruit in slightly flattened balls. Bake cobbler on lower oven rack for 15-20 minutes, until the cookies are golden brown all over and the fruit juices are bubbling. Serve warm, with ice cream if desired.
