Ingredients
9–10 medium fresh peaches
50 g white sugar
50 g brown sugar
7 g cornstarch
1/2 tsp cinnamon
1/4 tsp ginger
1 tbsp lemon juice
1 tsp vanilla extract
240 g gluten free flour blend
100 g brown sugar
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
115 g butter
100 g milk
1 tbsp sugar for topping
Instructions
1. Peel peaches by blanching and cooling in ice bath.
2. Slice peaches, toss with sugars, cornstarch, spices, lemon, and vanilla.
3. Mix gluten free flour, sugar, baking powder, xanthan gum, and butter.
4. Add milk and vanilla to form biscuit dough.
5. Scoop dough over filling, sprinkle sugar, and bake 50–60 minutes.
Notes
Serving Tips:
– Best served warm with vanilla ice cream or whipped cream.
– For extra flavor, sprinkle a pinch of nutmeg into the biscuit dough.
Storage:
– Store covered at room temperature for 1 day.
– Refrigerate up to 3 days, reheat before serving.
– Freeze baked cobbler for up to 2 months; thaw overnight and warm before serving.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Cuisine: Gluten Free, Egg Free