Friday, August 11, 2017
Here's my take on Peach Cobbler that's Gluten Free.
For the biscuit topping: mix 1 cup of your favorite gf baking mix* (I use Pamelas) with 2 tablespoons of sugar. Cut in 1/4 cup of butter till mixture resembles coarse crumbs. Combine 1/4 cup of milk and a slightly beaten egg. Add to dry ingredients and stir just until moistened. Set aside.
Peel and slice 6 medium peaches - approx. 4 cups and toss with 1 tablespoon of lemon juice.
In a heavy saucepan combine 1 1/2 tablespoons of tapioca (or cornstarch if corn doesn't bother you), 1/4 teaspoon of nutmeg, 1/2 cup of brown sugar and 1/2 cup of water. Cook and stir over medium heat until thickened. Add the peaches and 1 tablespoon of butter. Cook until peaches are hot about 5 min. Pour peach filling into an 8x8x2 inch pan. Immediately spoon on biscuit dough in six mounds. Bake at 400 degrees F for 20-25 min. Serve warm with cream or ice cream. Makes six servings.
*If you can't get a GF baking mix. Use 1 cup of GF All Purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.