I have gone a little nuts for peach cobbler. I have made several and this is one of my favorite versions. My husband, resident taste-tester, was thoroughly interrogated and he swears he loves it. I think he is beginning to regret this role as blog taste-tester. My perfectionist tendencies frequently result in fewer blog postings, so I will post this version tonight and be satisfied. Temporarily. Luckily, peach season is almost over.
This peach cobbler recipe has less sugar than most because I made the filling with agave nectar. If agave is not yet your thing, use brown sugar instead. This recipe does have its flaws – it makes a little too much batter! You can also simplify by using a gluten free flour mix- 2 3/4 cups. Overall I would say it is a pretty solid recipe because it tastes good- after all, that is the point! This recipe must be made when peaches are in season. Only ripe, flavorful peaches will do.
Topping:
1/2 cup sorghum
1/4 cup almond meal
3/4 cup cornstarch
1 cup rice flour
1/4 cup millet (or more rice flour)
1 1/4 teaspoon xanthan gum
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon orange zest
1 teaspoon vanilla
6 Tablespoons butter, melted
1/4 cup fresh orange juice
1 1/4 cup (maybe as much as 1 1/2 cups) milk
Filling:
4-6 large peaches, sliced (I left skin on) about 4 cups
1/2 cup agave syrup
I Tablespoon sweet rice flour
1/4 cup fresh orange juice
DIRECTIONS:
Preheat the oven to 350 degrees. Mix all the dry ingredients together in a medium bowl. In a separate bowl, mix together the liquid ingredients except for the milk. Add the liquid ingredients to the dry ingredients. Slowly stir in the milk until the batter reaches the right consistency- about 1 1/2 cups. In another small bowl, mix together the agave syrup, orange juice, and sweet rice flour. Combine this mixture with the peaches in a 9 x 13 baking pan. Spoon the batter over the peach mixture. You may have extra batter. Bake for about 45 minutes on 350 degrees.
Several servings- I would cut the recipe in half for a smaller family. Or eat cobbler for breakfast!
If you are looking for a crisp, my gluten free apple crisp recipe is delicious.
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Posted on July 21st, 2008 by Natalie
Filed under: Fruit Dessert Recipes
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Natalie,
This looks wonderful! I’ll save the recipe for Colorado peach season, which is a few weeks away. We have the best peaches grown in the Western part of the state. I can’t wait. Thanks for the preview!
Melissa
Thanks for posting this Natalie! I’m really excited to try it! Three of my four children and my husband have Celiac and we have recently cut out almost all sugar since at least 2 of my children are hypersensitive to it. I plan on trying this recipe with granulated erythritol in place of the sugar, leaving the rest of the recipe as written. My family LOVES peach cobbler! I can’t wait!
If I wanted to simplify by using a gluten free baking mix, would that replace ALL the dry ingredients?
Shyla- You might want to add a little more baking powder, but that is just a guess. Check to see how much the mix contains. Good luck!
Looks very yummy! Yay for agave recipes. It really does work wonderfully, especially when you don’t need sugar for structure.
Sounds like a great way to use peaches–I love them cooked like that. Must give this one a try!
Pretty picture! I never thought of using orange juice in a cobbler. Sounds yummy!
I do the same thing too when someone tries something new I’ve made.
I used the topping over mixed berries and it turned out wonderfully. My gluten-eating friends all had second helpings. I really liked the touch of orange in the cobbler, and the not-too-sweet biscut flavor and texture. Thanks for another great recipe!
[...] Peach Cobbler (pictured above) by Gluten Free Mommy has a dough that consists of sorghum, almond meal, cornstarch, rice flour, millet, xantham gum, and baking powder. [...]
I tried the peach cobbler and it was fantastic! I’m just not sure I made the toppig correctly. What is the consistency of the topping supposed to be and to you “dab” it over the peach mixture or spread it? I think mine came out too flat and cake -like, but tasted good none the less!
Just made this! Delicious. I should have probably used 10-12 peaches, but the dough is amazing! Awesome consistancy. I am going to try it fir scones. I used honey to sweeten both parts and it was quite nice too. I do like baking w agave nectar too.
One question…..would I need any flour in the filling part if I want to freeze it and have handy in the freezer?? Last year we were not GF so when I froze the peach filling, reg flour was in there….anybody done this before?
I love this site….my six homeschooling kids do too!!