Last week, I found a roadside market where they were selling fresh fruits and vegetables. They had the best smelling peaches I have found in a very long time. Today, I decided to use the peaches to make a gluten free home made peach cobbler. Oh, was it ever good!
Here is the recipe so you can make one for yourself:
Gluten Free Peach Cobbler 6-8 fresh ripe peaches (about 2 to 2.5 cups canned or frozen) 4 tablespoons butter 1 cup sugar 3 Tablespoons cornstarch 1-2 teaspoons cinnamon 1 cup water or milk 1/2 cup sugar 6 tablespoons butter 1 cup Pamela’s Baking & Pancake Mix
Peel and slice the peaches. Put them in a medium saucepan with 4 tablespoons butter, the corn starch, and the cinnamon. Stir until sugar is mixed in well with the sliced peaches. Cook on medium heat until peaches are hot and the corn starch has thickened the sauce in the pot.
Meanwhile, melt the 6 tablespoons of butter and pour it into the bottom of an 8X8 inch pan. Mix together the water or milk, the 1/2 cup sugar, and 1+cup of Pamela’s Baking and Pancake Mix. Mix well, and pour the batter over the melted butter. DO NOT STIR. Pour the peach mixture over the batter in the pan. DO NOT STIR. Put the pan into a preheated 400° oven. Bake for 30 minutes, or until golden brown. I like to sprinkle mine with a little bit of sugar before baking.
This recipe works with just about any fresh fruit. What is your favorite?
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Sandysays
Mmm, looks good!
Reply
Chris Msays
Hi Karen, I would really love to try your recipe tonight since I have fresh peaches to use, and your recipe looks wonderful and easy, however, I just have one question… you mention corn starch in the directions, but not in the ingredient list… how much would I use. Thanks for a really nice recipe… can’t wait to try it.
Reply
Karensays
oops! I forgot to add the cornstarch! I use about two tablespoons to thicken up the peach juices. If it doesn’t get thick enough, add another tablespoon and stir until thicker. Sorry about that!
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pritpalsays
I tried this recipe and my kids loved it. I have a 7 yr. old daughter who’s had gluten allergies since she was 2, so I am thankful too people like you out there who make my life easier so I can make all the yummy things for her too! Thank you so much for sharing this recipe. It turned out delicious!!!
I am so glad you and your family liked this. We love it around here.
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Nataliesays
Hi Karen, I am planning to try your recipe soon and it looks great. I just have a couple of questions. I don’t know if it is just a problem with my phone display or if the amount of PBM’s is showing as 1+ cup. Is it just 1 cup or should there be a certain consistency to the batter if to thin? Also, I am going to use apples and pecans in place of the peaches (with vanilla ice cream in the end..mmm…mmm). About how many cups of peaches do you end up with approximately for your recipe? Thanks so much for your recipe, Natalie
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Karensays
Natalie, I just saw this comment today, and to answer you, it’s about 2 cups + or – of peaches. If you are using apples, you may need to all a bit of water since they are not as juicy as peaches.
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Julie Woodsays
This is really a wonderful recipe to make when peaches are in season. I love Peach Cobbler and like that this recipe is gluten free.
It would be very nice to know how many cups of peaches, since fruit can come in varying sizes and in this case since it’s winter and I have some frozen peaches to use up, it would be helpful to know. Thank you for this yummy sounding recipe.
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Karensays
Christina, I just saw this comment today, and to answer you, it’s about 2 cups + or – of peaches.
My cobbler is in the oven! Looks amazing! Thanks for sharing this recipe! Blessings
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Lisasays
We make this recipe every Fourth of July and serve it with a little bit of vanilla ice cream on the side. It is wonderful! Thank you for sharing it !!
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Paulasays
Karen this recipe is fabulous! I cooked it last night and my family said it was the best they’ve ever had. Thanks so much! I plan to make it more and maybe substitute honey for the sugar. Have you ever tried that?
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Karensays
I have never tried making it with honey. If you try it please let us know how it turned out.
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Kimsays
This is such an awesome recipe. My family likes it better than the glutinous version. I made the peach but I also made raspberry and cherry. If you make one with raspberries I suggest adding some lemon juice. It makes the raspberry flavor pop. Thanks so much for posting this, I’m still getting my bearings for gluten free baking since I’ve been diagnosed.
In a food processor, combine the flour, sugar and salt and pulse just to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, with the butter pieces no larger than small peas. In a small bowl, mix together the egg yolk, vanilla and cold water.
We love cobblers for being juicy, but really ripe fruit can make more puddles than a spring rain. The result is a soupy cobbler with a soggy top. Try this: Add one to two tablespoons of cornstarch to the filling. Partnered with a little sugar and lemon juice, this will make a lush sauce for the fruit.
While the peaches pre-bake, make the biscuit topping.
You need flour, sugar, baking powder, and baking soda. Cut in cold butter with a pastry cutter until pea-sized crumbs form, like when making for pie crust. These flour-coated butter crumbles promise a flaky soft, but crisp biscuit topping.
Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.
You can bake a cobbler with just fruit as the filling, but a little sugar and cornstarch tossed with the fruit before baking will work together to create a lush sauce from the fruit's juices. This is the thing that turns a good cobbler into a knock-out dessert.
Baking powder usually contains cream of tartar, so this is the best swap. To make it, mix together 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar. Since cream of tartar is flavorless, it won't affect the taste of your final product, so this is a versatile substitution.
Make sure you use juicy, ripe peaches. If your peaches are hard, the filling won't be as juicy and sweet. Also, make sure you don't over-bake the cobbler or the topping will be dry and hard. Bake until the cobbler topping is golden brown.
4. Overcrowding the topping. Completely covering the fruit filling with the cobbler topping will steam both the fruit and the bottom of the topping, making for a wet finished cobbler in the most unappealing way. Try this: Scoop the cobbler topping onto the fruit, leaving space between each portion of topping.
Use your probe thermometer! According to Kitchn, when the center of your cobbler reaches 200 degrees F, it's done. Since you have a tool that ensures your cobbler is cooked through, there's one more tip that will make your cobbler experience even better. Let your cobbler rest for a bit before serving.
If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.
You can use fresh, frozen or canned peaches. I recommend really good, fresh peaches as the best choice during summer, but this recipe also works with other types of peaches.
Peach crisp and peach cobbler both showcase peaches, but they have different toppings. Peach crisp includes a buttery streusel-like oat crumb topping, while peach cobbler typically has a thicker, more substantial biscuit topping. Both are easier than pie!
The biggest difference between a cobbler and a pie is the placement of the dough. Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead.
Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead. The doughs used are also different, with a pie typically using a rolled-out pastry versus the dropped biscuit topping of a cobbler.
Cobbler: A fruit dessert made with a top crust of pie dough or biscuit dough but no bottom crust. Crisp/crumble: In Alberta, the terms are mostly interchangeable. Both refer to fruit desserts similar to cobbler but made with a brown sugar streusel topping sometimes containing old-fashioned rolled oats.
Originally cobblers made custom shoes. Today they spend their workdays repairing, restoring, and improving shoes, boots, sandals, clogs, moccasins, loafers, and stilettos. Fixing zippers, belts, luggage, gloves, handbags, buckles, and other leather products is also common work for cobblers.
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