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Recipes > Gluten Free Peach Cobbler Made With Baking Mix

Gluten-Free Peach Cobbler made with baking mix

Recipes > Gluten Free Peach Cobbler Made With Baking Mix

Gluten-Free Peach Cobbler made with baking mix

Recipe by RedmanShop

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RedManShop
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We love this peach cobbler served with a little ice cream on top. Try substituting berries for the peaches for another delicious dessert.

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Prep

10 mins

Bake

40 - 45 mins

Total

55 mins

Yield

one 8" square or 9" round pan

Ingredients

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Batter

  • Butter — 4 tablespoons (57g), cold
  • Gluten-Free All-Purpose Biscuit & Baking Mix — 1 cup (120g)
  • Granulated Sugar — 1/2 cup (99g)
  • Milk — 3/4 cup (170g), at room temperature
  • Large Egg — 1, at room temperature

Fruit

  • Fresh or Frozen Peaches — 2 1/2 cups (425g), about 3 or 4 peaches
  • Granulated Sugar — 1/2 cup (99g)
  • Table Salt — Pinch
  • Cinnamon or Nutmeg — 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg, optional

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Instructions

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  1. Preheat the oven to 375°F.
  2. To prepare the pan: Melt 4 tablespoons (57g) of butter in the bottom of an 8″ square or 9″ round pan; set the pan aside while you make the batter.
  3. To make the batter: Mix the baking mix and sugar.
  4. Blend in the milk and egg; pour the batter over the melted butter in the pan.
  5. To prepare the fruit: If you’re using fresh peaches, peel, pit, and slice them. If the peaches are sliced/frozen, thaw them. Best, easiest, and fastest way to peel peaches? See our knife-free peeling tip.
  6. Mix the sugar, salt, and cinnamon or nutmeg into the peaches.
  7. To assemble and bake: Spoon the peach mixture over the top of the batter.
  8. Bake until the top is lightly browned and the fruit is bubbling, about 40 to 45 minutes.
  9. Remove the cobbler from the oven, and allow it to cool for 5 to 10 minutes before serving.

Similar Recipe

Gluten-Free Scones

Tips

  1. This cobbler works great using berries instead of peaches. Try substituting berries for all or part of the peaches. Add the grated rind of 1 lemon or 1/4 teaspoon lemon oil, if desired, to help bring out the flavors.

Education

Baking School

Bake of the Week

Pennoni Millerighi with Pepper Cream

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