Peach Cobbler Perfection!

Peaches in late summer: ripe peach chunks on my cereal, peach ice cream, peach pie, peach tartlets and peach cobbler.  Well, this post will be on peach cobbler and it is peachy keen!  I often make cobbler with blueberries and even sliced rhubarb.  I am guessing most any fruit might work; blackberries, raspberries, cherries, plums, nectarines and apricots come to mind.

This recipe is modified from one in Bette Hagman’s book, More from the Gluten-Free Gourmet and is based on a flour mix that will give you 4 cups of the dry ingredients.  One cup is the base for an 8×8 pan of cobbler topping.  I bet two cups dry mix will make a big 9×13 cobbler. Store the dry mix in an airtight container in the freezer to keep it fresh.

I have tried a number of cobbler recipes but nothing has been better than this one so I stick to what works for me.  If you use nectarines there is no peeling involved which makes it easy to throw together.

I always get the fruit cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven

apple muffins 007

Dry Cobbler Mix

2 ¼ cups white rice flour

½ cup potato starch

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil

1/4 to 1/3 cup milk/buttermilk

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.

Fruit Filling

4 cups sliced ripe peeled peaches or nectarines

½ tsp. almond extract

½-2/3 cup sugar depending on how sweet you want it

2-3 tbsp. GF flour like rice flour, tapioca flour (use 3 if juicy)

½ tsp cinnamon

Directions:

Mix the fruit and almond extract in a thick bottomed sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 4-5 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blops of the cobbler topping. I have used 1/4 cup milk and that is less runny than using 1/3 cup.  Frankly it works either way. Bake immediately: at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes. This happens if I use more than 4 cups of fruit; slows it down, sometimes even ten extra minutes if you put 5 or so cups of fruit in it.

Let cool 7-9 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  Cobbler is perfect just on its own.

Note: if you use oil and almond milk then this cobbler will be dairy free.  Spray the cobbler pan with cooking oil instead of rubbing with butter. I think you can use any sort of milk you can find or even fruit juice.

Originally on my blog in August 2014.

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