Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Wash, pit, and slice the peaches. You don't need to peel them if they are ripe and you prefer the rustic touch, but peeling will result in a smoother texture if desired. Place the sliced peaches in a large bowl. Add 2 tablespoons of granulated sugar, cornstarch, lemon juice, cinnamon, nutmeg, and 1/8 teaspoon of salt. Gently toss everything together to coat the peaches evenly.2 pounds fresh peaches, ripe (about 6-7 medium peaches), 2 tablespoons granulated sugar (for peaches), 1 tablespoon cornstarch, 1 teaspoon fresh lemon juice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt (for peaches)
- Pour the seasoned peach mixture into a greased 8x8 inch baking dish or a similar-sized oven-safe dish. Spread the peaches out evenly in the dish.
- In a separate medium bowl, whisk together the gluten-free flour blend, 1/2 cup granulated sugar, gluten-free baking powder, and 1/4 teaspoon salt. Add the cold, cubed butter to the dry ingredients.1 cup all-purpose gluten-free flour blend, 1/2 cup granulated sugar (for topping), 1 teaspoon baking powder (gluten-free), 1/4 teaspoon salt (for topping), 1/2 cup unsalted butter, cold and cut into small cubes
- Using a pastry blender, forks, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for a tender and crumbly topping.
- In a small bowl or measuring cup, whisk together the milk and vanilla extract. Pour this wet mixture into the crumbly topping mixture.1/4 cup milk (dairy or non-dairy, such as almond or oat milk), 1 teaspoon vanilla extract
- Gently stir until just combined. Be careful not to overmix; a slightly lumpy texture is perfect for a cobbler topping.
- Spoon the topping mixture evenly over the peaches in the baking dish. It doesn't need to cover every single peach; some gaps are perfectly fine and will allow the juices to bubble up.
- Place the baking dish on a baking sheet (to catch any potential drips) in the preheated oven. Bake for 40-50 minutes, or until the topping is golden brown and cooked through, and the peach filling is bubbling and tender. You should see gloriously thick fruit juices peeking out from beneath the golden crust.
- Allow the cobbler to cool for at least 10-15 minutes before serving. This allows the juices to thicken slightly. Serve warm with your favorite toppings.vanilla ice cream, whipped cream, extra cinnamon, or a drizzle of honey
Notes
Once the cobbler has cooled completely, cover the baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat individual portions, place them in a microwave-safe dish and microwave on medium power in 30-second intervals until warmed through. For a crisper topping, you can reheat individual servings in a toaster oven or a conventional oven preheated to 300°F (150°C) for about 10-15 minutes. For larger quantities, reheat the entire dish in a preheated oven at the same temperature until warm. This cobbler freezes beautifully. Once cooled, wrap the entire dish or individual portions tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above.
