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.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.Step 2
Pre-heat the oven to 425 F. In a medium-sized stockpot, bring water to a boil.Step 3
Rinse 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 4
Remove 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 5
Once 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 6
Pour peaches evenly into the bottom of 3-quart oven proof dish. Set aside as you prepare the topping.Step 7
In 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 8
Drop 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 9
Bake uncovered at 425 F for 25-27 minutes, until the peaches are bubbling and the biscuit topping turns golden.Step 10
Remove 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.