My mom used to make a cobbler very similar and as much as I’ve tried to gluten free the recipe it is always doughy. I used Cupforcup and this was very close in texture and taste.
I used Bob’s Redmill GF 1-1 flour mixture. My pan was a bit smaller (8 inch) so I scaled the recipe back. It never really set up. It baked for more than 45 min. In a smaller pan. Top was done but insides were doughy glob. It seemed to be too much butter- I had reduced the amount 3/4 of a stick vs 1/2 cup and butter flowing out of the pan and sitting on top of the cobbler. Thankfully most of the excess was all on a cookie sheet. I even tried in the increase the temperature. I bake a lot and this recipe just didn’t work for me.