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

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.