I know this might sound crazy to some, but this is the first peach cobbler I have ever made in my life. It is also the first peach cobbler I have ever eaten! So yeah, the first peach cobbler I ever tasted was the first one I ever cooked. Fortunately for me, it was delicious! Did I mention it was Gluten-Free? My Ate, who is allergic to gluten, allows me to cook whatever I want in her kitchen when I am visiting. So the last time I was there, the peaches at the store were beautiful, I knew I just had to bake a dessert that would be gluten-free for my Ate! The secret was using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I mean, this stuff is perfect for bakers who suffer from Gluten Allergies. It has the same consistency as wheat flour and tastes the same too, no difference except that it is wheat and dairy free.
Delicious Rating: So good! The cobbler was moist with the crunch on top. The peaches were really the star, so juicy and sweet! With or without ice cream you will love this easy peach cobbler recipe. If you aren’t looking for a gluten free recipe, no problem, use regular flour instead. I used fresh peaches but hear that some use canned. If you do, try not to use peaches in heavy syrup but in their own juice. I am totally in love with peach cobblers now! Please share your favorite recipe with me so I can try some more!
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- 8 ripe peaches
- ½ cup white sugar
- ½ cup brown sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 stick of butter, melted
- 1 cup Bob's Red Mill Gluten Free All Purpose Flour
- 1 cup white sugar
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup milk, room temperature
- 1 egg
- Preheat oven to 350 degrees F.
- Bring a large pot of water to boil.
- Add peaches for 1 minute.
- Place peaches in a bowl of ice cold water and let sit for 3 minutes
- Peel off skin.
- Slice peaches and place in a bowl along with ½ cup white sugar, ½ cup of brown sugar, cinnamon and nutmeg.
- Stir peaches and let sit.
- Pour melted butter into a 9x13 baking dish.
- In a seperate bowl, mix Gluten free flour, 1 cup white sugar, baking powder, and salt together.
- Stir in milk and egg.
- Pour mixture over butter.
- Pour peaches over mixture.
- Bake for 35 minutes or until top is golden brown.
- Serve warm.
I kept the bobbing peaches down by just pushing them under the water for the one minute of blanching.
The skin should easily pull off once it has sat in the cold water. This method works perfect for ripe peaches.
I sliced the peaches right into the seed and the slices pluck or fall off easily.
Once the peaches sit with the sugar, OH MAN! You may be tempted to just eat that bowl by itself!
Do not, I repeat, DO NOT stir the batter into the butter, nor stir the peaches into the batter. Just pour on top evenly.
Look at this beauty! Thanks Ate for letting me use your kitchen!