Peach Cobbler (free of wheat, rye, barley, egg, milk, peanut, and tree nut)
4-6 cups sliced peeled ripe peaches (about 2-3 lbs)-I did 2 pounds and felt it could have used a bit more
2 Tbs. granulated sugar
1 Tsp. fresh lemon juice
1/4 Tsp. gluten free vanilla extract
6 Tbs. dairy free margarine
1 1/4 cups Bette Hagman Gourmet Featherlight rice flour blend (from Authentic Foods )
3/4 cup granulated sugar
2 Tsp. baking powder
1 Tsp. baking soda
1 Tsp. xanthan gum
1/8 Tsp. salt
dash of cinnamon
1 Cup soy or rice milk
1/2 Tsp. gluten free vanilla extract
1 Tbs. turbinado sugar (sub brown sugar if need be)
Preheat oven to 350 degrees F.
To prepare filling, combine first four ingredients in a medium bowl. Set aside.
To prepare batter, place margarine in an 8-inch square baking dish. Place dish in oven 5 minutes or til margarine melts.
Combine flour and next six ingredients (through dash of cinnamon)in a medium bowl. Combine milk and 1/2 Tsp. vanilla; add milk mixture to flour mixture, stirring just until moist. Spoon batter over margarine, spreading evenly (do not stir). Spoon peach mixture over batter, gently pressing peaches into batter. Bake at 350 degrees for 50-55 minutes. Sprinkle turbinado sugar and bake an additional 10 minutes or til crust is golden. Serves 8.
(original recipe by Weight Watchers).
Fresh peaches from the farm market:
Before going in the oven:
Fresh out of the oven: