Gluten-Free Peach Cobbler
A delightful Gluten-Free Peach Cobbler that captures the essence of summer with sweet, juicy peaches and a rich, buttery crust.
Ingredients
Filling
- 4 cups fresh peaches, peeled and sliced Use ripe peaches for optimal sweetness and flavor.
- 3/4 cup granulated sugar Adjust based on the sweetness of the peaches.
- 3 tablespoons cornstarch Used to thicken the peach filling.
Batter
- 1 cup almond milk Helps create a dairy-free batter.
- 1 teaspoon apple cider vinegar Acts as a buttermilk substitute.
- 1/2 cup buttery spread Adds richness to the cobbler.
- 1 cup gluten-free all-purpose flour Substitutes traditional flour.
- 1 tablespoon baking powder Provides leavening for the batter.
- 1/4 teaspoon salt Enhances flavor.
Instructions
Prepare the Filling
- Peel and slice the peaches into wedges and place them in a medium pot.
- Add the sugar and cornstarch to the pot and mix gently.
- Cook over medium-low heat for about 10 minutes, stirring frequently to allow peaches to release their juices.
Prepare the Batter
- In a small cup, combine almond milk and apple cider vinegar and let it sit for a few minutes.
- Preheat the oven to 350°F (175°C) and place the buttery spread in a 9 x 13 inch casserole dish to melt.
- In a bowl, whisk together gluten-free flour, baking powder, and salt.
- Incorporate the milk and vinegar mixture into the dry ingredients until just combined.
Assemble the Cobbler
- Pour the batter over the melted buttery spread in the casserole dish without stirring.
- Spoon the peach mixture evenly over the batter without mixing.
Bake
- Bake in the preheated oven for about 50 to 55 minutes or until the top is golden brown and the peaches are bubbling.
- Allow to cool for a few minutes before serving.
Notes
Serve warm, ideally with vanilla ice cream or whipped cream. Store leftovers in the refrigerator for 3-5 days or freeze for up to three months.