In the U.S., peaches are at their peak from June through the end of August. While there are many delicious ways to prepare peaches, a peach cobbler with a buttery biscuit topping is a classic summertime treat.
Whereas a fresh fruit crisp features an oat-based streusel crumble topping, cobblers are all about the fluffy biscuit. The biscuit dough is dropped in rough spoonfuls over the fresh fruit, resembling a cobbled road after it's baked - hence the name.
This Gluten-Free Peach Cobbler is filled with over four pounds of fresh, ripe, juicy yellow peaches spiced with cinnamon, a hint of vanilla, and brown sugar. When baked, the peaches are soft and tender, each spoonful filled with melt-in-your-mouth fruit and a thick, cinnamony peach sauce.
The biscuit topping is a gluten-free adaptation of a smitten kitchen recipe I've cherished for years. The biscuit base is Gluten-Free Bisquick and yellow cornmeal, with brown sugar adding a touch of sweetness and buttermilk creating a creamy, light, and fluffy texture.
No cobbler is complete without a scoop of vanilla ice cream on top. The ice cream begins to melt over the still warm-from-the-oven cobbler for a bowl of dreamy summer.
- For the Peach Filling:
- 4.5 lbs ripe yellow peaches (skins removed, about 13 large peaches)
- 2 tbsp gluten-free cornstarch
- 1/2 tsp ground cinnamon
- 1/2 tsp gluten-free vanilla paste (or vanilla extract)
- 1/4 cup light brown sugar
- For the Gluten-Free Biscuit Topping:
- 3/4 cup Gluten-Free Bisquick
- 1/4 cup yellow cornmeal
- 1/4 tsp sea salt
- 1 1/2 tsp gluten-free baking powder
- 1/2 cup buttermilk
- 3 tbsp light brown sugar
- 3 tbsp unsalted butter (cold and cut into small pieces)
- Pre-heat the oven to 425 F. In a medium-sized stockpot, bring water to a boil.
- Rinse the peaches and cut a small x at the bottom of each peach. Submerge peaches in the boiling water for 40 seconds (if the peaches are not quite ripe, leave in the water for 1 minute).
- Remove peaches from the boiling water with a slotted spoon and submerge in a bowl of ice water for 1 minute. Remove peaches and pat dry. Starting with the bottom of the peach, gently peel away the skin until completely removed.
- Once all skins are removed from the peaches, cut the flesh away from the pit and into 1/2" thick slices. Place slices in a large bowl and sprinkle cornstarch, cinnamon, brown sugar, and vanilla on top. Gently toss with your hands until all ingredients are combined.
- Pour peaches evenly into the bottom of 3-quart oven proof dish. Set aside as you prepare the topping.
- In a medium-sized bowl, whisk together the Bisquick, cornmeal, salt, baking powder, and brown sugar until combined. Add the cold butter pieces. With a pastry cutter or fork, cut the butter into the dry ingredients. Add the buttermilk and fold until a wet dough forms.
- Drop the biscuit dough into rough spoonfuls over the peaches - the dough does not have to cover the entire top. You can space out the spoonfuls over the cobbler.
- Bake uncovered at 425 F for 25-27 minutes, until the peaches are bubbling and the biscuit topping turns golden.
- Remove from oven and let cool for 10 minutes. Serve with a scoop of vanilla ice cream for an even more dreamy treat.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels to confirm the product is gluten-free. 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.
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||4 g|