- June 11, 2017 at 11:23 pm #378916mosParticipant
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
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
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.
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