Peach Cobbler

July 8, 2012


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!

Gluten Free Peach Cobbler
Warm and gooey gluten free peach cobbler.
  • 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
  1. Preheat oven to 350° F / 176° C
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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1 Comment

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