I still have not done a lot of experimenting with adapting the recipe from EFLF. That is why I haven't posted many recipes...but don't worry, I'll get there. :) I have a few in the works.
I know that peaches aren't necessarily in season right now, but I bought some ripe ones at the store yesterday and decided to make something that has been on my mind since my sister mentioned it the other day. Peach Cobbler. Yummy, warm, peach cobbler. The only way I have ever had peach cobbler is in a dutch oven when we camp.....which is the best way to enjoy it. However, this is also pretty darn good! :0)
Peach Cobbler - Gluten and Dairy Free
Serves 6-8
Filling
6 Peaches, peeled and sliced
1/2 cup raw honey (or coconut palm sugar)
4 TB chia seeds (optional)
1 TB vanilla extract
Topping
1 cup gluten free flour blend (I used Bob's Red Mill)
2 TB coconut palm sugar
1/2 tsp baking powder
1/4 tsp sea salt
3 TB non-hydrogenated butter replacement (I used Earth Balance Buttery Sticks)
1/2 cup non-dairy milk (I used almond milk)
1. Preheat oven to 350 degrees. In a medium bowl combine the filling ingredients and toss to coat the peaches. Pour into a prepared 8 x 8 dish. Set aside.
2. Combine the flour, sugar, baking powder and salt. Whisk to combine. Cut in the butter until a course crumb forms. Add the milk and mix with a fork until just combined. Do not overmix.
3. Drop the dough by the spoonful on top of the peaches. Bake at 350 degrees for 30 minutes. Serve warm with vanilla ice cream or Whipped Cream.
This looks wonderful! I cannot wait to try it this weekend. One question - is it 1/2 cup milk? I'm assuming it's a cup since 1/2 a tbsp. would be so little. Thanks for the terrific recipes!
ReplyDeleteTammie, thank you for pointing that out! I have fixed it. Yes, it is 1/2 cup. :) I also used this biscuit topping to make a Chicken Pot Pie in the slow cooker. I just cut some of the sugar and added more salt. The recipe hasn't been perfected yet, but I'll post as soon as it is. :)
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