Gluten free Peach Cobbler is a delightful taste of summer that can be made any time of year.
The neighbors peach tree has been loaded the last month so I "snuck over" while they were at work and picked 6 pounds.
The next day they begged me to take MORE! I love having awesome neighbors with fruit trees.
I picked another 5-10 pounds and froze some, made peach butter and peach frozen yogurt.
Then, I decided to make Aunt Geneva's Peach Cobbler recipe to update the photos from the original post a few years ago.
And the best was to serve this is warm from the oven with a big scoop of vanilla ice cream! Mmmm!
Variations for Gluten Free Peach Cobbler
Gluten free or not - Since I had some all purpose gluten free flour I decided to make it with that. But you can make it with regular flour if you so desire. Both ways are awesome.
Fresh or canned peaches - If you use canned peaches (like those in this recipe) this recipe comes together even faster. But, I had all of those beautiful peaches to use so I went with those.
How to Peel Peaches
If you are using fresh peaches for this recipe you need to remove the peel. But, you don't want to use a vegetable peeler because it will take too long and you will lose some of the beautiful fruit.
Instead you want to blanch them:
- boil peaches for about 30 seconds
- immediately put in ice water
- slough off the peel
- 1 can peaches in light syrup - 29 ounce size can (or approximately 4 cups of fresh peaches prepared as below)
- ½ cup butter or margarine
- 1 cup all purpose flour (or gluten free all-purpose flour)
- 1 cup sugar
- 1 cup milk
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Preheat oven to 400℉.
- To prepare fresh peaches: boil a quart or so of water in a large saucepan. Put cold water and ice cubes in a large bowl. Do not fill either the pan or the bowl above half way! Have a strainer ready in the sink. Gently place peaches into boiling water and boil until peach peels begins to crack, about 30 seconds to 1 minute Drain peaches in the strainer and then immediately put them in the ice water. The skin should easily slide off.Remove pit from the peaches and halve or quarter or slice as desired. Try to save any juice from the peeling/pitting process. Pour over the cut peaches plus enough water to almost cover them. Add ¼ to ½ cup of sugar depending on the sweetness of the peaches. You should have approximately 4 cups of fruit and juice.
- Heat fruit and butter in a sauce pan and pour into a 2 quart baking dish which has been oiled or sprayed with cooking spray.
- Mix all other ingredients.
- Pour evenly onto heated fruit.
- Bake 30 to 35 minutes until top turns golden brown. Best served warm.
Until next time, happy eating!