It’s Peachy Keen! Gluten Free Peach Cobbler, that is.

(Edit: I’ve chosen this Peach Cobbler photo as my entry into Simply…Gluten Free’s GF Food Photo Contest.  I’m anxious to see all the tasty-looking photos of Gluten Free recipes when Carol posts the round-up on September 30th!  Wish me luck!!!) 

During a recent trip to my local fruit market, I found peaches on sale.  The sign actually said “We’re Practically Giving These Away”  and they were!  Only 49 cents a pound!  Well, I’m usually really more of a nectarine gal (just somthing about the fuzz, I guess), but I just had to fill up a bag to bring home.  These gems sat on my counter in a bowl for a few days and each day while I worked nearby, I’d catch a waft of their aroma.  I knew they were ripe and ready.  But what to make?  I thought about peach muffins, but finally decided on a cobbler.  Now, I’ve never made a cobbler before that I can recall – gluten free or otherwise – but I have done crisps and of course they are very similar.  So, I glanced at a few recipes to get some ideas and set to work on that night’s dessert:

First, wash 10-12 ripe peaches.

Butter an 8″ x 8″ baking dish (or a deep round pie plate) and set aside.

Peel and slice peaches.  To do this easily, I simply cut each fruit in half, twisted to pull the halves apart, and popped the pit out with my thumb.  Then I halved each half again, and carefully peeled the skin off each quarter before finishing slicing.  I lost very little peach this way, as opposed to using a knife to try to peel them.  Of course, it really helped that the peaches were plenty ripe!  Once they are sliced, place into a bowl adding 1/2 cup sugar and 1 Tbsp brown rice flour mix*.


Mix gently to combine.

Then pour into your buttered pan.

In a small bowl, combine 1 cup brown rice flour mix, 2 tsp sugar, 1 tsp baking powder, 1 tsp Xanthan gum, 1/4 tsp baking soda and 1/4 tsp salt.

Cut 4 Tbsp. cold butter into small pieces, like this:

First using a pastry cutter, then your fingers, cut butter into flour mixture.

You’ll want it to resemble coarse cornmeal, like this:

In a glass measuring cup, combine 1/2 cup buttermilk (or regular milk mixed with 1 tsp lemon juice) with 1/2 tsp vanilla.  Pour into flour mixture and mix gently to just combine.  It will look lumpy, but do NOT overmix.

Scoop dough mixture onto top of peaches, leaving some areas naked.   Drizzle 2 Tbsp melted butter over exposed areas and then sprinkle the whole top with 2 Tbsp brown sugar.

Let sit for 20-30 minutes while you preheat oven to 375 degrees.

Place into oven and bake  40-45 minutes, or until the crust is golden brown and the peaches bubbly.

Remove from oven and cool until just warm.

To serve, scoop a generous portion into a bowl and top with vanilla ice cream.  SO YUM!

To demonstrate how good this actually is, I had this for breakfast again this morning, after having it for dessert last night!   I just popped my bowl into the microwave for about 20 seconds to warm the cobbler, before scooping the ice cream on top (Breyer’s French Vanilla is the best!).  When the smooth vanilla ice cream starts to gently melt over the sweet peaches and crumbly topping, I just cannot wait for that first spoonful!

Ingredient List:

10-12 Ripe Peaches, peeled and sliced

1/2 Cup Sugar

1 Cup plus 1 Tbsp Brown Rice Flour Mix*

1 tsp Baking Powder

1 tsp Xanthan Gum

1/4 tsp Baking Soda

1/4 tsp Salt

2 tsp Sugar

4 Tbsp Butter, cut into pieces

1/2 Cup Buttermilk (or milk with 1 tsp lemon juice stirred in)

1/2 tsp Vanilla

2 Tbsp Butter, melted

2 Tbsp Brown Sugar

*All Purpose Brown Rice Flour Mix:


2 Parts Brown Rice Flour

2/3 Part Potato Starch

1/3 Part Tapioca Starch

Combine well with a wire whisk and store in a sealed container.

This entry was posted on Tuesday, July 6th, 2010 at 1:51 pm and is filed under Desserts, Fruit, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

13 Responses to “It’s Peachy Keen! Gluten Free Peach Cobbler, that is.”

  1. July 7th, 2010 at 5:37 pm

    Debbie says:

    I am going to make this tomorrow for certain. I have two bags of organic peaches frozen I need to use up from my fruit share. Thanks.

  2. July 8th, 2010 at 6:43 pm

    admin says:

    Debbie, I hope you enjoy it!

  3. July 11th, 2010 at 3:10 pm

    Caroline says:

    This looks great. I think I will make this. My husband loves peach cobbler.

  4. July 12th, 2010 at 8:24 am

    admin says:

    I just got more peaches at the market (49 cents a pound again!) to make this again myself!

  5. July 13th, 2010 at 11:47 am

    Sarah says:

    YUM! I cannot wait to get my hands on some Utah peaches. This gluten free cobbler looks nice and light. I’m trying this soon!

  6. August 14th, 2010 at 2:58 pm

    sarah says:

    I’m holding my breath for my co-op to have some utah peaches. This will be the first thing to make. Thank you.

  7. August 14th, 2010 at 3:04 pm

    admin says:

    Hey, Sarah – I’m going to amend the recipe slightly because I’ve tried this a couple ways and I like it much better when I use the milk/lemon juice in place of the buttermilk AND when I cut the Xanthan Gum WAY down to 1/4 tsp. So, if you do try it, please do it that way and the results will be better! :-)

  8. August 15th, 2010 at 2:04 am

    Marilyn says:

    I made this tonite & it was delicious! The topping was more like a crisp than a batter. Thanks for the recipe.

  9. August 16th, 2010 at 8:15 am

    admin says:

    Glad you liked it, Marilyn! Did you use the same GF Flour Mix or another type Flour? I’m always interested in hearing the differences in the results from variations in the recipe. I made it the last time with way less Xanthan Gum and went back to using milk/lemonjuice instead of buttermilk and actually liked it WAY better. The topping was still batter like (it actually looks like cooked oatmeal when it goes on) but it’s nice and crumbly in the baked cobbler.

  10. August 20th, 2010 at 5:59 pm

    Gretchen says:

    This was delicious! Thank you so much. I also used honey instead of sugar to increase the nutrition and decrease the glycemic value.

  11. August 21st, 2010 at 1:14 pm

    admin says:

    Gretchen – So glad you liked it and that the sweetener swap worked out for you! Thanks for visiting!!

  12. September 12th, 2010 at 2:44 pm

    Cheryl says:

    We used less sugar and some brown rice syrup, also substituted the dairy with soy butter and coconut milk. It was very yummy. Wondered if anyone has ever tried to make cookies/scones with the topping. My daughter and I tasted it before cooking and thought it tasted pretty yummy for a dough. Any thoughts?!

  13. September 12th, 2010 at 5:05 pm

    admin says:

    I thought the dough would make great drop biscuits, too! Thanks for stopping by and for posting about the substitutions…it’s good to know when those with dairy or other allergies ask about the recipe!