Fresh Peach Cobbler (GF/DF version)

This is the recipe I adapted and fell in love with on my Totally Tired Tuesday post.  It is delicious! The Bob’s Red Mill All Purpose Baking Flour that I use to bake with now is made from garbanzo and fava beans, so it has oil in it, taking it longer to bake.  I have found that to get a well-baked, flavorful food item using this flour that I have to spread the batter or dough thinner to bake all the way through.  So I made one and a half the recipe of fruit (already done below) called for in a 9 x 9 recipe, 1 recipe of biscuit mix and used a 9 x 13 pan.  Perfection!

Fresh Peach Cobbler

Peach mixture:

6 cups fresh peeled peaches (can use canned or frozen, thawed)

3/4 cup sugar

1- 1/2 lemon juice

1/2 tsp ground cinnamon

2 tbsp cornstarch (or arrowroot, tapioca, or potato starch)

Place all ingredients in 9 x 13 baking dish.  Gently stir to evenly coat the peaches with sugar mixture.  Let sit for 30 minutes.

Cobbler topping:

3 tbsp sugar

1 cup Bob’s Red Mill All Purpose Baking Flour

1- 1/2 tsp baking powder

1/4 tsp salt

4 tbsp EarthBalance Buttery Sticks

1/4 cup rice or almond milk

1 egg, lightly beaten

Preheat oven to 350.  In a medium bowl, whisk together dry ingredients.  Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  Use a wooden spoon to stir in the egg and milk until the batter is just moistened.

Take medium size spoonfuls of batter and place on peaches.  (I did this in about 8 places). Then gently spread the spoonfuls into bigger (a bit flatter) biscuits.  It is okay if they touch on the sides, but leave some areas for the juices to cook up around the biscuits.  That’s what makes them taste so good. =)

Bake in oven for 35-40 minutes, or until biscuit is cooked through and light brown on top.  Let cool slightly before serving.

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2 thoughts on “Fresh Peach Cobbler (GF/DF version)

  1. Mary Jo Rasmussen

    It looks heavenly! And for those of you who aren’t gluten free or worried about dairy – just substitute wheat flour, regular butter or margarine, and plain old milk. It will still be just as tasty and just as pretty. = )

    Reply

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