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The Spruce / Abbey Littlejohn
Nutrition Facts (per serving) | |
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357 | Calories |
10g | Fat |
65g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 357 |
% Daily Value* | |
Total Fat 10g | 13% |
Saturated Fat 6g | 31% |
Cholesterol 49mg | 16% |
Sodium 264mg | 11% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 3g | 12% |
Total Sugars 49g | |
Protein 4g | |
Vitamin C 7mg | 37% |
Calcium 97mg | 7% |
Iron 2mg | 9% |
Potassium 311mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Peach cobbler is a classic dessert that's almost as easy to make as it is to eat. This delicious gluten-free dessert only takes about 10 minutes to prepare and 35 minutes to bake thanks to the easy gluten-free batter topping and shortcut peach filling. It's a perfect last-minute dessert and can be made with canned peaches—no need to peel and core fresh fruit.
If you have fresh, ripe peaches handy, peel and core them before tossing with a few tablespoons of sugar and letting them sit for a few minutes to make their own syrup. Frozen fruit can be used, too. Top with a scoop of vanilla ice cream and a sprinkle of cinnamon for an extra-dreamy sweet treat.
If the weather is too hot for a bubbling, fresh from the oven, fruit-filled dessert, try one of these cool, frozen refreshing gluten-free desserts. If you're not gluten free, bake up a super easy shortcut peach cobbler or a classic fresh peach cobbler with crumble topping.
Ingredients
For the Peach Filling:
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2 (29-ounce) cans sliced peaches in heavy syrup
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1 tablespoon cornstarch
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
For the Batter:
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1 cup granulated sugar
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1 cup gluten-free all-purpose flour
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1 3/4 teaspoons gluten-free baking powder
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1/2 teaspoon salt
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1 large egg
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4 tablespoons (2-ounces) unsalted butter, melted
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2 tablespoons milk
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1/2 teaspoon pure vanilla extract
For the Topping:
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2 tablespoons (1-ounce) unsalted butter, melted
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1 tablespoon granulated sugar
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1/4 teaspoon ground cinnamon
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Vanilla ice cream, for serving
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Whipped cream, for serving
Steps to Make It
Make the Peach Filling
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Gather the ingredients. Preheat the oven to 350 F.
The Spruce / Abbey Littlejohn
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Drain the sliced peaches in a large mesh sieve set over a bowl and reserve 1 cup of the heavy syrup.
The Spruce / Abbey Littlejohn
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In a medium mixing bowl, add the drained peaches, cornstarch, cinnamon, and nutmeg. Stir to combine.
The Spruce / Abbey Littlejohn
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Pour in 3/4 cup of the reserved syrup and stir. Reserve the remaining 1/4 cup of syrup for the batter.
The Spruce / Abbey Littlejohn
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Pour the peach filling into an 11 x 7-inch baking dish.
The Spruce / Abbey Littlejohn
Make the Batter
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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In a separate mixing bowl, whisk together the sugar, gluten-free flour, gluten-free baking powder, and salt until thoroughly combined.
The Spruce / Abbey Littlejohn
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Add the remaining 1/4 cup of the reserved peach syrup along with the egg, melted butter, milk, and vanilla. Beat until well mixed.
The Spruce / Abbey Littlejohn
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Use a tablespoon to drop even spoonfuls of batter over the peach filling.
The Spruce / Abbey Littlejohn
Make the Topping
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Gather the ingredients.
The Spruce / Abbey Littlejohn
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Drizzle the melted butter over the batter.
The Spruce / Abbey Littlejohn
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In a small dish, mix the sugar and cinnamon then sprinkle on top of the cobber.
The Spruce / Abbey Littlejohn
Bake and Serve
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Bake for 35 to 40 minutes or until the batter is golden brown.
The Spruce / Abbey Littlejohn
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Cool for a few minutes before serving—the sauce will thicken as the cobbler cools. Serve warm with a scoop of vanilla ice cream or dollop of whipped cream and enjoy.
The Spruce / Abbey Littlejohn
Tips
- Always make sure your work surfaces, utensils, pans, and tools are free of gluten.
- Always read product labels. Manufacturers can change product formulations without notice.
- When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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