Since I picked up my son from his last sleepover this past weekend, and one of the parents told me about their peach picking, I kept thinking of a peach cobbler. This is the season, of fresh, ripe, juicy peaches, a beautiful sweet canvas to any baker.

Coming back from work I bought some local peaches and whipped up a gluten-free peach cobbler in 15 minutes, baked it in 40, and served it as dessert. I didn’t have any ice-cream to accompany it, but it was nevertheless delicious on its own. The original recipe is from Sally’s Baking Addiction, and I only substituted my Simona’s Flour Mix for all purpose, one to one ratio.

A few words about my flour mix. I know that it’s not easily available and that it takes some planning to prepare it. I understand that anyone would tend to use their go-to gluten-free flour mix. But, I have had people reach out to me, after preparing my mix with the types of flour and brands I suggest, saying that it does make a great difference and that they would never go back. It took me years to come to this combination of starches and types of flour, and I want everyone to be able to experience their baked goods as I do, without any grainy texture or any aftertaste. And if you are wondering, know that I don’t receive any profit from the sale of the specific brands I endorse. I hope you’ll give it a try – you’ll find the recipe in my Before We Start page.

ENJOY!

Easy Peachy Gluten-free Cobbler

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Recipe by Simona Gluten-free Course: Recipes, Dessert

15

minutes

Cooking time

40

minutes

Ingredients

• 8-9 medium 8-9 peaches, cut into 2 inch chunks

• 55 g 55 light brown sugar – 1/4 cup

• 7 g 7 cornstarch – 1 Tablespoon

• 15 g 15 lemon juice – 1 Tablespoon

• 1/2 teaspoon 1/2 vanilla extract

• 1/2 teaspoon 1/2 ground cinnamon

• 1/8 teaspoon 1/8 ground nutmeg

• 1/8 teaspoon 1/8 salt

• Buttermilk biscuit topping

• 250 g 250 Simona’s Flour Mix – 1 2/3 cups

• 100 g 100 granulated sugar – 1/2 cup

• 1 1/2 teaspoons 1 1/2 baking powder

• 1/4 teaspoon 1/4 baking soda

• 1/2 teaspoon 1/2 salt

• 113 g 113 unsalted butter, cold and cubed – 1/2 cup

• 120 g 120 buttermilk – 1/2 cup

• 1 large 1 egg, for egg wash

• as needed as needed turbinado sugar for sprinkling

Directions

• Preheat the oven to 350°F and grease a 9×13 inch Pyrex pan.
• In a large bowl, stir the peach chunks, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt together until thoroughly combined. Spoon filling into prepared pan and bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
• Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Add the butter. Using a pastry cutter or your finger tips, cut the butter into the mixture until it resembles coarse meal (pea-sized bits).
• Slowly drizzle the buttermilk into the flour mix and lightly mix until evenly combined. Place the dough in plastic wrap, and flatten to a roughly 9×12 inch rectangle. Place over the top of the peach filling.
• Brush the top of the biscuit dough with egg wash, then sprinkle with turbinado sugar, to give it a little crunch.
• Bake for 40-45 minutes, or until lightly browned and biscuit topping is cooked through. Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
  

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