Gluten-Free Country Peach Cobbler Recipe
A classic country cobbler loaded with ripe yellow peaches, seasoned with cinnamon and vanilla, and baked with a golden gluten-free biscuit topping.
- Serves: 8 persons
- For the Peach Filling :
- 4 ½pounds ripe yellow peaches ( skins removed , about 13 large peaches)
- 2tablespoons gluten-free cornstarch
- ½teaspoon ground cinnamon
- ½teaspoon gluten-free vanilla paste (or vanilla extract)
- ¼cup light brown sugar
- For the Gluten-Free Biscuit Topping:
- ¾cup Gluten-Free Bisquick
- ¼cup yellow cornmeal
- ¼teaspoon sea salt
- 1 ½teaspoons gluten-free baking powder
- ½cup buttermilk
- 3tablespoons light brown sugar
- 3tablespoons unsalted butter (cold and cut into small pieces)
Step 1Gather the ingredients.
Step 2Pre-heat the oven to 425 F. In a medium-sized stockpot, bring water to a boil.
Step 3Rinse the peaches and cut a small x at the bottom of each peach. Submerge peaches in the boiling water for 40 seconds (if the peaches are not quite ripe, leave in the water for 1 minute).
Step 4Remove peaches from the boiling water with a slotted spoon and submerge in a bowl of ice water for 1 minute. Remove peaches and pat dry. Starting with the bottom of the peach, gently peel away the skin until completely removed.
Step 5Once all skins are removed from the peaches, cut the flesh away from the pit and into 1/2" thick slices. Place slices in a large bowl and sprinkle cornstarch, cinnamon, brown sugar, and vanilla on top. Gently toss with your hands until all ingredients are combined.
Step 6Pour peaches evenly into the bottom of 3-quart oven proof dish. Set aside as you prepare the topping.
Step 7In a medium-sized bowl, whisk together the Bisquick, cornmeal, salt, baking powder, and brown sugar until combined. Add the cold butter pieces. With a pastry cutter or fork, cut the butter into the dry ingredients. Add the buttermilk and fold until a wet dough forms.
Step 8Drop the biscuit dough into rough spoonfuls over the peaches - the dough does not have to cover the entire top. You can space out the spoonfuls over the cobbler.
Step 9Bake uncovered at 425 F for 25-27 minutes, until the peaches are bubbling and the biscuit topping turns golden.
Step 10Remove from oven and let cool for 10 minutes. Serve with a scoop of vanilla ice cream for an even more dreamy treat. Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.