It's peach season and nothing says, "I love you peaches" more than a little peach cobbler for dessert. Use ripe peaches that are in season for an extra special treat (although frozen peaches will work just fine too).
Preheat oven to 400º F. Grease a 9x13-inch baking dish with oil.
Add sliced peaches to the baking dish, then top peaches with granulated sugar, 2 tablespoons of Bob's Red Mill 1-to-1 Gluten Free Baking Flour, salt, cinnamon and lemon juice. Toss until peaches are fully coated. Set aside.
In a medium bowl, combine 1 1/2 cups of the gluten-free flour blend, granulated sugar, baking powder, salt and cinnamon. Whisk to combine.
Add the melted coconut oil and vanilla extract and stir until combined. Pour in the unsweetened almond milk and stir until a thick batter has formed, then dollop the batter on top of the peaches.
Sprinkle the top with the turbinado sugar (or use regular sugar if you don't have turbinado or raw sugar).
Bake at 400ºF for 35-40 minutes, until the peaches are bubbling and the topping starts to brown. Turn the oven to broil and cook for an additional 1-3 minutes until top is lightly browned. Watch carefully so it doesn't burn.
Let cool for at least 30 minutes before serving.
As written, this recipe is gluten-free and dairy-free.
You can use either melted coconut oil or melted vegan butter for this recipe. Both have been tested. You can also use regular milk if you're not dairy free.
I like to use peaches that are ripe, but on the firmer side. They hold their shape better during baking rather than very soft, ripe peaches which tend to get really mushy during baking.
You do not have to peel the peaches. I tend to not peel my peaches because I love the color and bit of texture it provides. However, if you do not like peach skin, you can peel them.
You can use frozen peaches if peaches are not in season. Defrost and drain them. You may need to add a little extra flour or even some cornstarch if the filling seems too watery.
This cobbler topping is almost a cross between a biscuit and a cookie. It’s on the sweeter side. The top is really crunchy, but the center is fluffy. If you do not have turbinado or raw sugar, you can use granulated sugar on the top. It just provides a good crunch for the cobbler.
This peach cobbler is delicious served warm, but I prefer to let it sit at least 30 minutes before serving so that the filling can set up and so it's not too runny.
Store your peach cobbler covered in the refrigerator for 3-4 days. Just reheat in the oven or microwave if you want to enjoy it warm. It tastes great cold too.
If you do not need this recipe to be dairy-free, you can use regular butter and milk in this recipe with great results.