It’s peach season (sort of, it’s kind of the end of the season now) so we’ve got a lot of peaches. That means a lot of peach cobbler (and lots of frozen peaches). I’ve been experimenting with different recipes to get the perfect peach cobbler and I think I’ve done it. It’s perfectly bread-y, and just the right amount of sweet. This is one of those recipes that, if you didn’t say anything, no one would know it was gluten free. It’s also easy to make this vegan and, though I can’t personally vouch for this, I bet it’s equally delicious because coconut oil is amazing.
The first cobbler I made didn’t have enough cobbler base. It called for a 3 qt (I think) dish, so I looked on the bottom of my 9×13 pyrex and confirmed it was the proper size. I think what the recipe actually wanted me to use was something smaller with a higher lip. Anyway, what I ended up with was a cobbler that was good. It was reminiscent of the “graham” crackers I make sometimes in flavor, but it was just too thin.
The second cobbler was all oat flour and it was the perfect thickness in the 9×13 pan, but it called for a whopping 4 teaspoons of baking powder. When I was mixing everything together I thought, wow that is A LOT of baking powder! But gluten free cooking can be weird sometimes so i figured I’d just follow the recipe and see how it turned out. Well, it definitely had too much baking powder. You could taste the baking powder. Not good.
So the third (and fourth) cobbler(s) I made were a mix of the two recipes. This recipe is a winner. I took two photos of it, but I couldn’t pick which I liked best so I included both of them because I think they both show the texture of the cobbler accurately.
Gluten Free Peach Cobbler
3/4 cup sucanat
1 cup flour blend
1 cup oat flour
2 teaspoon baking powder
1 teaspoon salt
1 cup milk (any kind, I used almond milk)
6 cups peaches
- Preheat the oven to 375°.
- Slice the peaches into a bowl. Peeling is optional.
- Mix batter together and pour into a greased 9×13 baking dish and spread to the edges using a spatula. The batter will start rising right after it’s mixed, this is normal, don’t worry!
- Pour in peaches, making sure they cover the entire surface of the batter and bake for 35-40 minutes until the cobbler is light brown.
- Allow to cool slightly before serving.
- Serve with heavy cream, ice cream, dairy free ice cream, or dairy free milk.