|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 4g||15%|
|*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.|
As we reach the height of summer, we also reach the height of glorious peach season.
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 1/2 pounds ripe yellow peaches (skins removed, about 13 large peaches)
- 2 tablespoons gluten-free cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon 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 teaspoon sea salt
- 1 1/2 teaspoons gluten-free baking powder
- 1/2 cup buttermilk
- 3 tablespoons light brown sugar
- 3 tablespoons unsalted butter (cold and cut into small pieces)
Gather the ingredients.
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.