Gluten free peach cobbler that captures the essence of summer with every bite! It’s the most scrumptious crust with my flour blend. Just pick some fresh, ripe peaches from a tree and keep this recipe on repeat for the short peach season.
The natural sweetness of tree ripe peaches combines with the gooey filling and the perfect gluten free crust. In our garden we are lucky that we have a peach tree for the freshest of fruit. Otherwise, if you do not have a tree, check out your local markets and stalls for fresh peaches.
The recipe begins with succulent peaches cooked in a pan, in their own juices. Add an extra flavour boost from a splash of vodka and some sugar. The vodka is definitely optional!
The first step in mixing the batter, is to beat the eggs. To the eggs, add the psyllium husk and most of the butter
Add the remaining butter to the dish … which is about 2 tablespoons. Add the batter on top of the butter. Finally, place the cooked peaches, plus all the juice in the bottom of the pan. All the juices that seep through create the most delicious filling!
Swirl the batter from the bottom to little to let some of the peaches peek through the top. This creates little pockets where the juice from the peaches can do some evaporating.
As the cobbler bakes in the oven, the flavours meld together beautifully! The peaches release their natural juices, creating golden brown and bubbling masterpiece.
When serving, up a plate of peach cobbler, be sure to add a dollop of ice cream, a splash of cream or enjoy it on its own!
ABOUT THE FLOURS NEEDED TO MAKE THIS GLUTEN FREE PEACH COBBLER
In my recipes I measure just about everything in grams. It is way more accurate, and you will need a kitchen scale to make this recipe. Here’s the link to the scale that I use. There are many others available that are just as good and for a cheaper price. I have used my own gluten free flour blend in this recipe.
The gluten free flours needed for this recipe are brown rice flour, tapioca starch, sorghum flour and cornstarch.
Gluten Free Peach Cobbler
- 1 9×13 dish
Cook the Peaches
- 8 to 10 medium peaches about 800g
- 70 g sugar
- 2 tbsp vodka or rum
For the Batter
- 80 g butter, melted divided 50 g for batter
- 100 g brown rice flour
- 120 g tapioca starch
- 60 g sorghum flour
- 25 g cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/16 tsp salt
- 4 large eggs, room temperature
- 4 g whole psyllium husk
- 90 g sugar
- Preheat the oven to 350℉
- Peel pit and slice the peaches and cut them into wedges.
- To a medium frying pan, on medium heat, add the peach slices, sugar and vodka if using.
- Bring the peaches and sugar mixture to a boil while occasionally stirring, lower the heat a little and and cook for about 10 minutes, until slightly soft.
Make the Batter
- Sift together the brown rice flour, tapioca starch, sorghum flour, cornstarch, baking powder, baking soda and salt.
- In a medium bowl add most of the melted butter, but leave behind 2 tablespoons to grease the bottom of the dish. Beat the butter with the sugar.
- Add the eggs, and psyllium husk to the butter and sugar. Beat to just combine, then add half of the flour blend and mix before adding the remainder of the flour.
- Spread the batter on top of the butter. Next add the peaches and all the juices.
- Gently swirl the batter and the peaches from the bottom of the pan. Do not over mix everything together, but most of the dough needs to be brought to the top of the dish. this method creates a rustic cobbler topping.
- Bake for 35 minutes or until the cobbler is set and golden brown on top
- Rest and cool the dish for at least 15 minutes before enjoying!