Gluten-Free Peach Cobbler (Edit recipe)

A simple dessert, perfect for summer. You will love this easy peach cobbler. If you don't enjoy peaches, you can make this with berries instead!

25 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	295
Fat:	12 g
Carbohydrates:	44 g
Protein:	5 g
Cholesterol:	30 g
Sodium:	202 mg
Fiber:	0 g
Sugars:	31 g
Calculated per serving.

by Primal Palate

Serves: 8

Ingredients

5 whole Peaches, firm peaches just starting to ripen, peeled and chopped
1/2 whole Lemon, the juice of half a lemon
2 Tbsp Primal Palate Gluten-free All-Purpose Flour
1/4 cup Granulated White Sugar
180 grams Primal Palate Gluten-free All-Purpose Flour, 1 1/2 cups spoon filled and leveled
1/2 cup Granulated White Sugar
1 tsp Baking Powder
1/2 tsp Himalayan Pink Salt, fine salt
1/2 cup Unsalted Butter, melted
1 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees.
Peel the peaches. Cut them in half lengths-wise to easily remove the pit, and then chop into bite size pieces.
Place the peaches into a deep pie pan. You can also use a 9 inch cake pan.
Pour the lemon juice over the peaches, then the sugar and 2 tablespoons of flour. Toss to evenly coat.
Bake the peaches for about 30 minutes, or until they have softened. I use firm peaches since very ripe peaches will have a stringy texture.
Remove the peaches from the oven when they have softened.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to evenly combine.
Pour in the butter and vanilla, and stir to evenly combine.
Use a disher to scoop "cobblestones" of batter on top of the peaches in an even layer on top.
Place the cobbler back in the oven, and bake for another 20 minutes, or until the topping starts to brown, and you see some juices around the edges.
Turn the temperature up to 375, and bake for another 10-15 minutes, or until the topping is nice and golden brown.
Serve with vanilla ice cream.