Gluten Free Peach Cobbler

You know the sweet taste of late summer peaches

with a warm biscuit topping

and a scoop of cool vanilla ice cream?

Yep, you know it.

Gluten Free Peach Cobbler.

One of my favorite desserts.

I think that this would work with any fruit, or combination of fruits, but with peach season here it's hard to pass the beauties at the grocery store.

Do not get this confused with a "crisp".

This cobbler definitely has a soft topping, nothing crunchy here.

You can use Gluten Free Bisquick instead of making everything from scratch.  I prefer the scratch method, but it's up to you.

Happy summer!

See the melty ice cream?  

It makes the cobbler delicious!

Gluten Free Peach Cobbler

6 fresh peaches

1 T. cornstarch or arrowroot flour

1/2 t. cinnamon

Dash of nutmeg

1/2 cup sugar

1/2 t. lemon juice

Topping:

1 1/2  cups GF Mix

2 t. xanthan gum

1/3 cup sugar

2 t. baking powder

3/4 t. salt

(If using the Gluten Free Bisquick, only use 1 1/2 cups mix plus 1/3 cup sugar.  You don't have to add the xanthan gum, baking powder or salt.  Hence, the beauty of the mix.)

4 1/2 T. shortening 

3/4 cup milk

Preheat the oven to 350 degrees.

Blanch the peaches. Bring a pot of water to boil. Add peaches (Be sure that the peaches are covered with water).  Boil for exactly 1 minute.  Do not over cook.  You only want the outside to be cooked, not the entire peach, it would result in a mushy mess, and that would be a sad ending to the beautiful cobbler.

When peaches have boiled for only 1 minute, drain peaches and place in a bowl of ice water for 1 minute.  This will stop the peaches from cooking.  Then just pinch the skin of peach with your fingers and the skin should just peel off.  Make it your personal goal to get the skin off in one piece, a fun game to keep things interesting.

When peaches have been blanched and peeled, cut into chunks.  Not too small, they will shrink when cooked.

In a medium saucepan, mix the peaches, cornstarch, cinnamon, nutmeg, and sugar together.  Over medium heat bring to a boil, stirring constantly until thick.  Boil for 1 minute. (A good tip to remember:  Everything in this recipe is for one minute.  Except the baking time, darn.)

Pour the peach mixture into a greased 8x8 pan.

In your food processor (or you can mix by hand) mix together the flour, xanthan gum, sugar, baking powder, and salt.  

Add in the shortening and process until the shortening is pea-sized balls.  (Without a food processor?  Use a fork or cut the shortening with 2 knives.)

Add the milk and process until moist.

Then using 2 spoons, drop dough balls all over the peaches until the top is covered.  

I like starting in the middle and working my way out.  

(The dough balls don't have to be uniform, don't spend too much time on this step).

Bake at 350 for 25 minutes or until the peaches are bubbly and the top is golden.  Remove from oven and let stand 5 minutes to thicken.  (Good luck, that step is hard.)

During those 5 minutes of waiting, get out the vanilla ice cream to soften.  Serve cobbler in heaping scoops with a BIG dollop of ice cream.  Let it melt all over the hot peaches for one minute and then devour.  

Also try:

Gluten Free Blueberry Dream Pie