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.
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.)
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)
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.
(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.)