This is a modified version of my delectable peach cobbler. I swapped out the white sugar in the filling for coconut palm sugar which has a lover number on the hypoglycemic index. I am pre-diabetic, so any sugar or sugar substitute is problematic. But I do try to use the coconut palm sugar whenever possible.  It does darken the look of whatever you put it in unless you sub it in for brown sugar and there it performs perfectly in the color department.  Secondly, I grated cold butter rather than using soft butter or oil for the fat ingredient. It actually worked fantastically; the crust was a tad crunchier in a wonderful way and the texture of the cobbler topping was perfect. Definitely a great technique to use whenever possible, use the coldest stick of butter you have!

Well, this post will be a modified peach cobbler and it is peachy keen!  I often make cobbler with blueberries and even sliced rhubarb.  Most any fruit works; 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 freeze this cobbler mix and it is super handy for a quick cobbler treat.

Notes: I always get the fruit cooking for just a couple minutes before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven. I recently cut the eggs down from 2 to 1 and I like the texture of the cobbler topping better. The grated butter improves the crust texture and the sugar change is healthier for us pre-diabetics.

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

1 egg

2 tbsp cold butter – I peeled back the waxed paper and grated it into the dry flour mix using the biggest hole

1/4 C 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 coconut palm sugar – amount depending on how sweet you want it

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

½ tsp cinnamon

Directions:

Mix the fruit and almond extract in a thick bottomed saucepan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 2-3 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 or buttermilk. 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 7-10 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.  I feel fruit cobbler is perfect just on its own.

Original recipe posted on my blog in August 2014. I made some changes to the recipe to lower the sugar impact and improve the texture of the cobbler crust.