I got the recipe from a Food.com post by Suellen Anderson who got the recipe from a Texas restaurant called Salt Lick.
As usual I converted this recipe into gluten free. I used peaches that were fresh picked at the orchard. Peach season in New Jersey is in late summer. There is an orchard nearby that has peaches that taste like peaches, if you know what I mean. So often I am disappointed with the flavor, or rather the lack of flavor, of fresh fruits these days. I usually buy organic fruits (especially if I eat the skins) because they taste better and are better for you. In this recipe I used the (non-organic) peaches from Battleview Orchards in Freehold because they are absolutely the best tasting ones, even better than any organic ones I have had.
I used white peaches, but you can use yellow as well. I made half a recipe. The original recipe used 28 ounces of canned peaches so I measured out half that amount that amount of fresh peaches on the kitchen scale. I used about 6 medium peaches. For the full recipe you would need about double that depending upon the size of your peaches. I also peeled the peaches. The skin came off easily with a knife since the peaches were very ripe. With less ripe peaches blanching might be an easier way to help remove the skins.
I baked half the original recipe in a square shaped glass corning ware dish that is 7 x 7 at the top and 3 inches deep. The texture was perfect. As with many gluten free recipes, it may come out differently in a metal pan or with a double recipe and, as I have not tried these variations yet, I am posting the instructions as I made it.
The amount of sugar to use in fresh fruit varies according to how sweet the fruit is and how sweet you like it. I usually add half of what the recipe calls for and then taste a piece of fruit and add more as needed. I tend to like desserts less sweet than most recipes I find on the internet and have written this recipe with the amount of sugar I used.
GLUTEN FREE FRESH PEACH COBBLER
|1/4 cup-4 Tbs.||Melted Unsalted Butter (For dairy free use Oil or Melted Margarine)|
|1/4 cup||Sorghum Flour|
|2 Tbs.||Chickpea Flour|
|2 Tbs.||Tapioca Flour|
|1 tsp.||Baking Powder|
|1/2 tsp.||Xanthan Gum|
|1/8 tsp.||Sea Salt|
|1/3 cup||Milk (For Dairy Free use Nondairy Milk such as Soy, Rice or Almond)|
|1||Egg - room temperature (If you use an egg replacer bake this at a higher temperature, 375 degrees, to help the gluten free egg free batter rise better.)|
|14 ounces||Fresh Peaches peeled and sliced. You can use frozen or canned and drained peaches as well).|
|6 Tbs.||Sugar (I used evaporated cane juice crystals.) You will need to adjust the amount of sugar according to your taste and the sweetness of the fruit.|
- Preheat oven to 350 degrees.
- I used a glass Corning Ware square baking dish that measured 7x 7 inches. You can also use an 8x8 inch pan, metal or glass, at least 3 inches deep (the batter rises a lot on the sides).
- Peel and slice peaches.
- Add sugar and spices and stir. Set aside.
- Melt butter in the pan (in the oven).
Melted butter in the baking dish.
- In a bowl add the flours, xanthan gum, salt, cinnamon, nutmeg and baking powder and mix well.
- Add the milk and egg and stir well.
Batter all mixed.
- Pour the batter into the pan on top of the melted butter, DO NOT STIR.
Batter on top of the butter.
DO NOT STIR!
- Spread the sliced peaches over the batter.
Peaches spread over the batter.
- Bake 35-45 minutes until the batter comes to the top and is golden brown.
- It is best if served warm.
Close up of cobbler (half gone) in the pan.
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