Gluten-Free Peach Cobbler (Edit recipe)

Fresh peaches topped with a buttery gluten-free cake batter.

20 minutes

45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	675
Fat:	34 g
Carbohydrates:	89 g
Protein:	13 g
Cholesterol:	100 g
Sodium:	350 mg
Fiber:	2 g
Sugars:	54 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

1.5 cups Gluten Free Flour
.5 cup Granulated White Sugar
2 tsp Baking Powder
.5 tsp Kosher Salt
12 Tbsp Unsalted Butter, cut into small pieces (1.5 sticks of butter)
.75 cup Heavy Cream (Whipping Cream)
9 Peaches, peeled and sliced (6-8 cups)
.25 cup Light Brown Sugar
2 Tbsp Cornstarch
1 tsp Ground Cinnamon

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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

Prepare the peaches

Pre-heat the oven to 375˚F. Lightly grease an 11 x 7 or 2 quart baking pan with butter.
Combine the peaches, brown sugar, cornstarch and cinnamon into a large bowl and toss to coat the peaches.

Make the topping

In a medium size bowl add the gluten-free flour, baking powder, sugar, and kosher salt. Mix well.
Cut the butter into the flour mixture using either a pastry cutter, a fork, or your fingers until it resembles course crumbs.
Pour in the heavy cream and mix until just combined.

Assemble the cobbler

Pour the peach mixture into the greased baking pan. Then drop tablespoons full of the dough on top of the peaches. It's ok if they are not all completely covered with the dough.
Brush the dough with a little bit of heavy cream and sprinkle with some sugar and cinnamon.
Place on a baking sheet to catch any spills and bake for 40-45 minutes or until the cobbler is browned and the peaches are bubbly.
Serve warm with vanilla ice cream if desired.