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Gluten Free Peach Cobbler

Gluten free peach cobbler that captures the essence of summer with every bite! It’s the most scrumptious crust with my flour blend.
Print Recipe
Course Cookies and Cakes, Dessert
Cuisine gluten free

Equipment

  • 1 9x13 dish

Ingredients
  

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

Instructions
 

  • 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!
Keyword Gluten Free Peach Cobbler