Mark and I made this for the 4th of July and it turned out really well! Gluten-free foods can sometimes be an….acquired taste if you will, but I actually liked this!
We adapted our recipe from this one.
Preheat your oven to 350 F.
1/2 cup melted butter
1 cup gluten free flour (we used Bob’s Red Mill, but a combo of garbanzo bean flour and tapioca flour should be fine)
1 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature almond milk
1 room temperature egg
3 (15 oz) cans sliced peaches, drained (you definitely need more than 2 cans but may not use all of the 3rd…depends how peachy you lik your cobbler)
1 cup sugar and a smidge more
1/2 – 1 teaspoon cinnamon
1) Melt the butter in a 9×13 pan: make sure it coats the whole bottom of the pan.
2) Stir together the dry batter ingredients.
3) Add in the milk and egg, stir thoroughly.
4) In a separate dish, mix the filling ingredients.
5) Spread the batter evenly in the baking dish (on top of the butter, don’t mix it in).
6) Spoon out the filling and lay it evenly on top of the batter (again, no mixing); the batter will rise to cover the peaches as it cooks.
7) Bake at 350 F for about 45 minutes. The top will be light brown and the batter will have risen over the peaches, though it won’t look fluffy, since it’s a gluten-free mix.