Gluten Free Peach Cobbler

Summer's Fresh Peaches Make Yummy Desserts

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.

Nancy's Gluten Free Peach Pie

Nancy's Gluten Free Peach Pie

Crust:

1 cup Gluten free flour or baking mix

1/4 tsp baking powder

1 tbs sugar

10 tbs of butter

1 egg, beaten

1 tbs Cold water

1 1/2 tsp apple cider vinegar

Mix dry ingredients together. Cut in butter until it resembles pea size bits.  Add egg, Cold water and vinegar. Mix until it makes a ball - do not over mix. Refrigerate 1 hour.

Cut ball into 2 rolls and roll out to 9-10 inch circles. Place one circle in the bottom of a pie pan. Save second circle for the crust.

Filling:

3 15 oz cans of organic sliced peaches in fruit syrup (mine was in pear syrup.)

1/2 cup sugar

  2 tbs. tapioca granules (you can also substitue with gf flour)

  1/4 tsp nutmeg

  Dash of salt

  2 tbs. butter

  1 tbs lemon juice

Directions:

Drain peaches reserving 1/3 cup of juice. In saucepan mix sugar, tapioca, nutmeg and salt. Add 1/3 cup of juice and heat-stirring constantly-until thickened and boiling. Remove from heat- add butter and lemon juice. Stir. Stir in peaches. Pour peach filling into prepared pan. Cover with 2nd crust and flute edges. Make slits to release steam. Place on cookie sheet and bake in 400 degree F preheated oven for 45 minutes.  Remove from oven and let cool. Can be served warm or cold.

Enjoy!

Gluten-free Monday

Caramel Maple Pears

gluten-free recipe of the week  - this one is from Betty Crocker and one of many on my "Gluten-free Yum!" Pinterest board.

Ingredients:

6

yellow- or red-skinned pears, cored from bottom leaving stems attached

1

cup caramel ice cream topping

1/3

cup real maple syrup

Grated lemon peel

• 1Spray 5- to 6-quart slow cooker with cooking spray. Place pears upright in cooker. (If all pears do not fit in bottom of cooker, place remaining pears suspended between 2 others in cooker.)
• 2In small bowl, mix ice cream topping and syrup; pour over pears.
• 3Cover; cook on High heat setting 2 hours 30 minutes to 3 hours 30 minutes.
• 4Remove pears from cooker; place upright on serving plate or in individual dessert dishes. Spoon about 1/4 cup topping mixture over each pear; sprinkle with lemon peel.