Gluten-Free Peach Cobbler

Ingredients

• 18-20 oz. bag frozen peaches (about 4 cups)
• ½ cup granulated sugar
• ½ cup water
• ½ tsp ground cinnamon
• ½ cup butter (1 stick, melted use Smart Balance Butter or homemade vegan butter for dairy free)
• 1¾ cups gluten-free all-purpose flour blend with xanthan gum (I used King Arthur Measure for Measure gluten free flour)
• ½ cup granulated sugar
• 1½ tsp gluten-free baking powder
• ¼ tsp salt
• 1¼ -1½ cups milk (use unsweetened almond milk for dairy free)

Steps

1. 1

   Gather all ingredients and preheat the oven to 375°F (190°C). Lightly grease an 8x8-inch (2 quarts, 20x20 cm) baking dish.

2. 2

   In a saucepan, combine peaches, sugar, cinnamon, and water. Bring to a simmer over medium heat and cook for 12-15 minutes, stirring occasionally, until peaches are softened and liquid has reduced into a light syrup. Remove from heat and rest for 5 minutes.

3. 3

   While the peaches cook, melt ½ cup butter and pour it directly into the prepared baking dish. Tilt the dish to coat the bottom evenly.

4. 4

   In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt.

5. 5

   Add 1¼ cups milk and stir until a smooth batter forms. The batter should be thick but still pourable and should slowly ribbon off a spoon. If it feels too thick, add a small splash of more milk until it reaches that consistency. Let the batter rest for 3 to 5 minutes so the flour can hydrate.

6. 6

   Pour the batter evenly over the melted butter in the baking dish. Do not stir.

7. 7

   Spoon peach mixture evenly over batter. Drizzle the reduced syrup over the top.

8. 8

   Bake for 45-55 minutes, or until the top is golden brown, the center is set, and the edges are bubbling. If the top begins browning too quickly, loosely tent with foil during the final 10-15 minutes of baking.

9. 9

   Remove from the oven and allow the cobbler to cool for 10-15 minutes before serving so it can fully set.