Description
Buttery Southern-style gluten-free peach cobbler made with sweet peaches and a crisp golden crust. Serve it warm with vanilla ice cream for an easy summer dessert.
Ingredients
Scale
- 1 stick unsalted butter
- 2 cups gluten-free all-purpose flour
- 1 tablespoon fresh baking powder
- 1/2 teaspoon fine salt
- 1 3/4 cups granulated sugar
- 1 1/4 cups milk of choice
- 3 to 4 cups sliced peaches
- 1/4 cup granulated sugar for topping
- Vanilla ice cream for serving, optional
Instructions
- Preheat the oven to 350°F.
- Place the unsalted butter in a 9-by-13-inch baking dish. Set the dish in the oven for about 5 minutes, or until the butter melts completely.
- Add the gluten-free flour, baking powder, salt, and 1 3/4 cups granulated sugar to a large mixing bowl. Whisk until evenly combined.
- Add the milk gradually while whisking. Continue mixing until the batter becomes smooth, thick, and pourable.
- Prepare the peaches. Peel, pit, and slice fresh peaches; thaw and drain frozen peaches; or drain and rinse canned peaches.
- Carefully remove the baking dish from the oven. Pour the batter evenly over the melted butter without stirring the layers together.
- Spread the batter gently toward the corners with a silicone spatula.
- Arrange the sliced peaches evenly over the batter and press them down gently.
- Sprinkle the remaining 1/4 cup granulated sugar evenly over the peaches.
- Bake for 45 to 55 minutes, or until the center looks set and the crust turns deep golden brown.
- Cover the edges loosely with foil if they begin browning too quickly.
- Remove the cobbler from the oven and let it rest for 30 minutes before serving.
- Serve warm or at room temperature with vanilla ice cream, if desired.
Notes
- Use a cup-for-cup gluten-free flour blend that contains xanthan gum for the most dependable texture.
- Fresh, frozen, or canned peaches work in this recipe.
- Thaw frozen peaches overnight in the refrigerator and drain excess liquid before using.
- Drain and rinse canned peaches thoroughly before measuring.
- Do not stir the batter into the melted butter.
- Let the baked cobbler rest for 30 minutes so the filling can thicken.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave or warm several servings in a 325°F oven for 10 to 15 minutes.
- Freeze the baked cobbler for up to 2 months and thaw it overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 371
- Sugar: 38
- Sodium: 236
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 2
- Protein: 3
- Cholesterol: 45