Boy are you going to love this! My parents have a peach tree in their backyard and the peaches were just begging to be picked. I also have been *loving* our new favorite flour blend lately. It is the superfine ground flour from Authentic Foods. It is SO FINE, that it resembles a white flour consistency. In fact, I couldn’t even tell the difference. We have made it with a few things, one of them being potstickers. The flavor is wonderful and is very close to the real flour taste as well. I guess what I am saying is, give it a try and I think you will love it! The only negative is that it is probably the most expensive flour. It can range anywhere from $13-$17 per bag ( 3lbs) depending on if you buy it through Amazon or locally.
This turned out wonderful, loved it and I couldnt tell it was gluten free. The topping was probably a bit brown for my liking, but it had a great texture to it. The only thing that was done differently was:
The recipe called for canned peaches. We used fresh reduced down. If you use fresh you may need a few more peaches to match the canned amount.
Also, we added a bit more cornstarch to the recipe so that the peaches wouldnt be too watery.
Give it a try and let me know what you think. If you made any changes that made it even better, please post below!
- 2 29 ounce cans sliced peaches in syrup (drain and reserve 1 cup of syrup)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch (Add more if using fresh peaches)
- 1 cup cane sugar
- 1 cup gluten-free all purpose flour blend (Authentic Foods Multipurpose Blend Super Fine GF Flour)
- 1¾ teaspoons gluten-free baking powder
- ½ teaspoon salt
- 1 large egg
- 6 tablespoons melted unsalted butter
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 tablespoon cane sugar mixed with ¼ teaspoon ground cinnamon for topping
- Preheat oven to 350° F / 176° C
- Drain sliced peaches in a large mesh sieve and reserve 1 cup of syrup. Place drained peaches in mixing bowl. Sprinkle with cinnamon, nutmeg and cornstarch and stir to blend. Pour in ¾ cup of the reserved syrup and stir to blend. Pour peach mixture into an 11 x 7 baking dish.
- In a separate bowl whisk sugar, gluten-free flour, gluten-free baking powder and salt until thoroughly combined. Add remaining ¼ cup reserved peach syrup, egg, 4 tablespoons of the melted butter (reserve 2 tablespoons to drizzle over batter,) milk and vanilla. Beat until blended.
- Use a tablespoon to evenly spoon batter over peaches. Drizzle reserved melted butter over peaches. Sprinkle with 1 tablespoon sugar mixed with ¼ teaspoon cinnamon.
- Bake in preheated oven for 35 to 40 minutes or until batter is golden brown. Cool before serving — sauce thickens as cobbler cools. Serve with a scoop of vanilla ice cream – optional.