It’s time for gluten free peach cobbler to mark the end of the summer months. Cobbler showed up in the American colonies adapting to the ingredients and ovens to make food stretch further. If you have some soft slightly battered or unsightly peaches, this is a perfect way to use them.
The cling free varieties such as Elbertas or Red Havens make it easy work to get it in the oven since the fruit separates from the pit stone easily. If you don’t have cling free, that will still work just fine- get your fingers in there and rip it away from the pit. The peach fruit doesn’t need to be pretty since we are going to roughly mash up the fruit into large chunks.
Tips for Peach Cobbler
- One of the key components of a crispy edged cobbler is the fully melted butter in the hot pan. If you would like to make this dairy free, feel free to use something like Violife or Earth Balance and follow the same directions.
- The batter will thin like cake batter and NOT stirred into the butter- just poured right over the butter. Let the butter collect where it will around the edges.
- Don’t stress about the placement of the fruit into the batter. Just plop it in to make sure all servings will get a good fair taste of the peaches. Resist the urge to stir it around into the batter. Traditionally, the peaches would’ve gone in first and the batter poured over it but this recipe is reverse.
- This is best served warm from the oven but can be made ahead and served cold if wished.
- My favorite way to eat this is in a bowl with milk, half and half, or nondairy milk on it.
Scroll over pictures to see tips:
Cobbler is perfect for a BBQ, potluck, or small gathering. Serves 6-8 comfortably.
Easy Gluten Free + Egg Free Peach Cobbler
Course: DessertCuisine: AmericanDifficulty: Easy8
servings10
minutes25
minutesPerfect for a small gathering, this easy peach cobbler is gluten and egg free.
Ingredients
1/2 C. Butter
4 Large peaches or 1 quart of canned peaches (not sweetened)
3/4 C. Brown rice flour
3/4 C. Tapioca starch flour
1 1/2 C. Sugar
2 Tsp. Baking powder
1 Tsp. Salt (I use sea salt)
1 C. Milk or nondairy milk
Optional toppings: Cinnamon, additional milk, whipped cream or ice cream.
Directions
- As the oven is being preheated to 425 degrees, put the butter in a 9x13in. cake pan and put it in the oven to melt.
- As the butter is melting, mix the flours, sugar, baking powder, salt, and milk in a bowl.
- Peel peaches, slice, and roughly mash into large chunks in a separate bowl.
- When the butter is melted, carefully remove hot cake pan and gently pour the batter into the butter in the pan. Do not stir the batter into the butter.
- Top the batter with the peach chunks and juice in a somewhat even manner. Do not mix into the batter.
- Bake for approximately 25-30 minutes until the cobbler is deep golden on top. Optional: sprinkle with cinnamon.
- Serve warm with milk and optional whipped cream. or vanilla ice cream. Refrigerate any leftovers.
