Viewing 0 reply threads
  • Author
    Posts
    • #378916
      Avatar for mosmos
      Participant

      This is a wee bit different from other recipes, hence the title…
      Peach Cobbler II
      For the Peach Filling:
      2-29-oz cans sliced peaches in heavy syrup (drain and reserve 1 cup of syrup)
      1 tsp cinnamon
      1/4 tsp nutmeg
      1 tbs cornstarch
      For the Cobbler Batter:
      1 cup sugar
      1 cup gluten-free all-purpose flour blend
      1 3/4 tsp gluten-free baking powder
      1/2 tsp salt
      1 egg
      6 tbs melted unsalted butter
      2 tbs milk
      1/2 tsp vanilla
      For the Topping:
      1 tbs sugar
      1/4 tsp ground cinnamon for topping
      Optional Garnish:
      vanilla ice cream
      freshly whipped cream
      Make the Filling:
      Heat oven to 350°.

      Have an 11×7-inch baking dish at the ready.
      Drain sliced peaches in a large mesh sieve set over a bowl and reserve 1 cup of the drained syrup.
      Place drained peaches in a medium mixing bowl. Sprinkle with cinnamon, nutmeg and cornstarch and stir to blend.
      Pour in 3/4 cup of the reserved syrup and stir to blend. Pour peach mixture into an 11×7-inch baking dish.
      Make the Cobbler Batter:
      In a separate small bowl, whisk together 1 cup sugar, gluten-free flour, gluten-free baking powder and salt until thoroughly combined.
      Add remaining 1/4 cup reserved peach syrup, egg, 4 tbs of the melted butter (reserve 2 tbsto drizzle over batter), milk and vanilla.

      Beat until blended.
      Use a tablespoon to evenly spoon batter over peaches.
      For the Topping:
      Drizzle reserved melted butter over batter.
      Sprinkle with 1 tbs sugar mixed with 1/4 tsp cinnamon.
      Bake and Serve:
      Bake for 35 to 40 min or until batter is golden brown.
      Cool before serving — sauce thickens as cobbler cools.
      Serve with an optional scoop of vanilla ice cream or dollop of freshly whipped cream.

      Serves 12
      BUMP98.gif

Viewing 0 reply threads
  • You must be logged in to reply to this topic.