Gluten-Free Peach Cobbler

• portions: 10 servings
• temps actif: 20 minutes
• temps total: 1 hour 10 minutes

Ingrédients

1400 g sliced peaches (approx. 6 cups) (see prep notes below - measure after prep)

120 - 150 g granulated sugar (½ to ¾ cup (adjust based on peach sweetness)

90 - 120 g peach nectar (juice) or water

30 g cornstarch or arrowroot (see notes)

1 teaspoon vanilla extract

½ teaspoon almond extract (optional but delicious)

½ teaspoon ground ginger (optional but delicious)

Pinch of salt

250 grams 1:1 gluten-free flour blend

75 g granulated sugar (plus extra for sprinkling on top)

2 teaspoons baking powder

½ teaspoon salt

280 grams heavy cream (or dairy-free alternative)

1 teaspoon vanilla extract

Instructions

Directions for Filling:

Prepare Peaches based on type:Fresh peaches: Peel (if desired), pit, and slice. Frozen peaches: Thaw completely, drain excess liquid and save 90-120gCanned peaches: Drain well. Use peaches in juice, not syrup. Save 90-120 g juice

In a large saucepan, combine peaches, sugar, juice, ginger (if using), and salt. Sautee over medium heat until the fruit starts to soften.

In a small bowl, stir cornstarch into 3 tablespoons cold water to make a slurry. Add to the pan.

Cook over medium heat, stirring often, until the mixture bubbles and thickens, about 5–8 minutes. Stir in vanilla and almond. Remove from heat.

Pour the warm filling into a greased 8x11 or 9x13-inch baking dish and spread evenly.

Make Topping:

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Add vanilla to the heavy cream.

Pour half of the cream mixture into the flour and stir a few times. Add the rest and gently stir until a mostly-cohesive dough forms.

Use your hands to gently press and squeeze the dough together in the bowl until no dry patches remain. Do not overmix—the dough should be clumpy and rustic, not smooth.

Drop heaping spoonfuls of biscuit dough over the warm peach filling, leaving a few gaps to allow steam to escape.

Sprinkle the top with a little extra sugar for crunch. Set aside while the oven pre-heats.

Preheat oven to 375°F (190°C).

Bake for 30 minutes, or until the topping is golden and the peach filling is bubbling up around the edges.

Nutrition

• Taille de Portion: 1 scoop
• Calories: 308 kcal
• Lipides Totaux: 11 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 4 g
• Cholestérol: 32 mg
• Sodium: 144 mg
• Glucides Totaux: 51 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 30 g
• Protéines: 4 g