July Brings Peaches... And Great Gluten-Free Cobbler!

It's about the time of year that my sons ask me "When are we going peach picking, Dad?".

Curt "helping" pick peaches

Not only is it a fun activity for the kids (we have a local orchard that gives rides out to the trees where you pick your own fruits), it allows me to indulge my baking impulse with one of my favorite seasonal desserts: peach cobbler.

I created a gluten-free version that seems to be a favorite among both wheat-eaters and non, and it's easy!  Make sure you have enough peaches because you're going to be asked to make it again.  ;-)

Here's what 3/4 of a peach cobbler looks like.  Steve got to the rest before I could take the picture!

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Scott's Peach Cobbler

For the filling:

1 cup sugar

2 extra-large eggs slightly beaten

2 Tbsp flour* (any GF flour blend.  I use Bette Hagman's Featherlight blend, available at Amazon.com among other places.)

6 cups peeled, sliced peaches (more or less, depending on how peachy you want the result!)

1/2 tsp nutmeg (optional - my kids prefer without)

For the cobbler:

1 1/2 cups flour* (same flour blend)

2 Tbsp sugar

1 tsp baking powder

1/2 tsp salt

1/3 cup butter, softened

1 extra-large egg slightly beaten

3 Tbsp milk

3 Tbsp granulated sugar (for sprinkling over cobbler)

Heat oven to 400°F.  In a large bowl, stir all filling ingredients together except peaches.  Then stir in the peaches.  Pour into a 9x13-inch pan.


In a medium bowl, mix flour, 2 Tbsp sugar, baking powder, and salt together.  Cut in butter until crumbly.  Stir in egg and milk until just moistened. Crumble mixture over peaches.  Take the remaining 3 Tbsp sugar and sprinkle it over the crumb mixture.


Bake 40-45 minutes or until golden brown and bubbly.  Serve as is or with whipped cream or vanilla ice cream.




*NOTE: This recipe works just as well with wheat flour with no other modifications.