Gluten-Free Peach Cobbler

One of my favorite peach dessert recipes from childhood is Peach Cobbler, eating it fresh out of the oven on a brisk fall night… Never mind that the evening I made it this week it was still in the 90s, it was still delicious in our air-conditioned house, though not quite the same ambience as I remember.

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Taken from my 1950s Betty Crocker cookbook handed down from my maternal grandmother to my mom to me, and held together, yes, by duct tape, I converted the original recipe to gluten-free and updated it a bit (like using butter instead of shortening.)

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Gluten Free Peach Cobbler

(original recipe from 1956 Betty Crocker Picture Cookbook, Revised and Enlarged)

 

2/3 c. plus 1 Tbsp. sugar

1 Tbsp. cornstarch

1 c. water

3 c. sliced fresh peaches (or more if you like)

1 c. all-purpose gluten-free flour (I use Bob’s Red Mill)

3/4 tsp. xanthum gum

1-1/2 tsp. baking powder

1/2 tsp. salt

5 Tbsp. butter, softened to room temperature

1/2 c. milk (I used almond milk)

Cinnamon

 

Preheat oven to 400 degrees.

In a saucepan, mix 2/3 cup sugar, cornstarch and water. Gradually stir in peaches. Bring to a boil and boil for 1 minute, stirring constantly. Pour into 1-1/2 quart baking dish and dot with 2 tablespoons of butter. Sprinkle with cinnamon.

Mix together flour, 1 Tbsp. sugar, baking powder, salt and xanthum gum. Cut 3 tablespoons of butter in “with pastry blender or 2 knives until mixture looks like “meal”…” Stir in milk. Drop by spoonfuls onto hot peaches. Bake 25 to 30 minutes or until golden brown. Serve warm.

Serves 4-6

(If you want to make this a non-gluten-free recipe, just substitute regular all-purpose wheat flour in the same quantity, and omit xanthum gum. Also, Betty recommends using up to 1 cup sugar mixed in with peaches. I went with the 2/3 cup myself.)

ENJOY!

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Posted in Blog Posts, Recipes Tagged with: , , , ,
2 comments on “Gluten-Free Peach Cobbler
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  2. tiffinywp says:

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