|Fresh ripe peaches, so good!|
I adapted the following recipe from one I found on allrecipes.com.
1/2 cup coconut sugar
1 Tbs cornstarch
1/4 tsp cinnamon
4 cups fresh peaches - peeled, pitted, sliced (around 5 to 6 peaches)
1 tsp lemon juice
1 cup gluten free flour mixture - I used 1/4 cup tapioca flour, 1/4 cup coconut flour, and 1/2 cup almond flour
1 1/2 Tbs coconut sugar
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbs organic non-hydrogenated shortening
1/2 cup unsweetened coconut milk
Preheat oven to 400 degrees F.
Peach filling: In large saucepan combine 1/2 cup coconut sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
Topping: In a medium bowl combine flours, 1 1/2 tablespoon coconut sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add coconut milk and stir until mixture is evenly moistened.
Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls. (I also sprinkled cinnamon and coconut sugar over top of the dough).
Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.
|Before and After|
My only complaint with this recipe was that the cobbler topping browned on top but did not bake all the way through. Technically it was okay because there are no eggs in the batter, but since the peaches are so soft I would have liked a more fully cooked, partially crispy, crust. But some of my family members actually said that they preferred the undercooked softness of the topping, so maybe there's no no way to win.