xoxo, glutie: homemade gluten-free summer cobbler.

yummmmm! it's safe to say i'm not a dessert eater, even before i couldn't easily eat desserts. i used to ask for key lime pie instead of any other type of birthday cake. my parents would fulfill my request, and the candles were lit and all. but as far as cake, cookies, brownies, etc. i could really pass all together. i do, however, love goodies made with fresh, fresh, in-season fruit. it takes me back to my mamaw's tart apple pies that came straight from her apple trees, and later, my mom's scrumptious peach and blueberry pie that is requested almost every time my bro and sis visit. as i am no longer able to enjoy these, i figured it's time to work it out my own glutie-free way.

what you'll need:
~4 fresh, ripe SC/GA peaches (my personal favorite), sliced
about 1/2 container of fresh blueberries
1 box of betty crocker gluten free vanilla cake mix (actually, really legit) USE DRY
1 box peach gelatin USE DRY
water
peach/citrusy fruit juice (i used some tropical v8 juice that was in the fridge)
one stick of butter/margarine

clean, peel, and cut peaches and put them in the bottom of an 8.5x11 casserole dish. wash and add a handful or so of blueberries. adjust these measurements completely to your liking and feel free to use whatever fruit you please. once the bottom is layered with the fruit, dump the DRY package of gelatin mix on top of the fruit. then, dump the DRY cake mix on top of that. i patted that down just a bit, but not too tight. dump one cup water and half a cup of juice on top. slice butter into average-size pats and arrange on top of dump pile. simple right?? bake at 325-350 for about an hour. check on it. you want the butter to be melted, the liquid absorbed, and the cake to be browning on top.