Serves: 4 | Prep: 1 Hr 10 Min | Cook: 55 Min
You’ll dig right into this amazingly delicious Peach Cobbler. It’s fruity sweet, pretty simple, and not fussy. I prefer using fresh fruits because canned will give you a sickly sweet cobbler with an icky gummy filling. And this cobbler calls for just a simple batter using a kitchen flour mix. One of the best-of-list and easy on the wallet.
Ingredients
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3 tablespoons real butter
3/4 cup all-purpose flour (gluten-free version is below.)
1/2 cup sugar, (if the fruit is tart increase to 3/4 cup)
1 teaspoon baking powder
pinch of nutmeg
1/4 teaspoon of salt
3/4 cup buttermilk (i used ¾ cup organic milk + 1 tsp lemon juice)
2 cups only of sliced fresh peaches (or fruit of choice)
1 tablespoon of sugar for the top
HOW TO MAKE BONNIE’S SIMPLE PEACH COBBLER
Step 1: KITCHEN FLOUR MIX: Combine half a cup of brown rice flour, half a cup of corn starch, half a cup of potato starch, and a tablespoon of protein whey isolate.
Step 2: Make sure to mix the flour mixture well before measuring. You will only use 3/4 cup of this mixture in this recipe. There is no need for xanthan gum. And instead of using buttermilk, use organic milk, and lemon juice for a gluten-free variety.
Step 3: Before preheating the oven to 350 degrees, adjust the oven rack first to the upper-middle position.
Step 4: Ready the fruit and measure only 2 full cups so the batter will have room to rise through and around the fruits. Using more fruits will increase cooking time and might cause the batter to not get done in the middle.
Step 5: Pour the batter into an 8-inch square pan. Place inside the preheated oven to melt and make sure to not brown it. Once the butter has melted, remove the pan from the oven.
Step 6: In a small bowl, whisk the flour, half a cup of sugar, baking powder, salt, and nutmeg. Pour in the milk and continue whisking until you form a smooth batter.
Step 7: Transfer the batter into the prepared pan. Scatter the fruit on top, then, sprinkle over a tablespoon of sugar.
Step 8: Place the pan back in the oven and bake for about 50 to 60 minutes until browned and the fruits bubble.
Step 9: Then, remove from the oven and serve immediately with whipped cream or vanilla ice cream.
NOTE:
You can double this recipe by using an oblong pan or 2 8-inches pans to make sure that the middle is perfectly done.
To remove the peaches skin, wash the peaches first. In a large pot with boiling water, add in 5 tablespoons of baking soda, a spoon at a time to prevent the water to overflow. Put the peaches in the boiling water for not more than 30 seconds. Take them out immediately and transfer the peaches into the ice water. When the peaches cooled down, their skin will start to melt off. Since this recipe requires ripe peaches, this is the perfect technique to use so they remain firm.
Ingredients
- 3 tablespoons real butter
- 3/4 cup all-purpose flour (gluten-free version is below.)
- 1/2 cup sugar, (if the fruit is tart increase to 3/4 cup)
- 1 teaspoon baking powder
- pinch of nutmeg
- 1/4 teaspoon of salt
- 3/4 cup buttermilk (i used ¾ cup organic milk + 1 tsp lemon juice)
- 2 cups only of sliced fresh peaches (or fruit of choice)
- 1 tablespoon of sugar for the top
Instructions
Step 1: KITCHEN FLOUR MIX: Combine half a cup of brown rice flour, half a cup of corn starch, half a cup of potato starch, and a tablespoon of protein whey isolate.
Step 2: Make sure to mix the flour mixture well before measuring. You will only use 3/4 cup of this mixture in this recipe. There is no need for xanthan gum. And instead of using buttermilk, use organic milk, and lemon juice for a gluten-free variety.
Step 3: Before preheating the oven to 350 degrees, adjust the oven rack first to the upper-middle position.
Step 4: Ready the fruit and measure only 2 full cups so the batter will have room to rise through and around the fruits. Using more fruits will increase cooking time and might cause the batter to not get done in the middle.
Step 5: Pour the batter into an 8-inch square pan. Place inside the preheated oven to melt and make sure to not brown it. Once the butter has melted, remove the pan from the oven.
Step 6: In a small bowl, whisk the flour, half a cup of sugar, baking powder, salt, and nutmeg. Pour in the milk and continue whisking until you form a smooth batter.
Step 7: Transfer the batter into the prepared pan. Scatter the fruit on top, then, sprinkle over a tablespoon of sugar.
Step 8: Place the pan back in the oven and bake for about 50 to 60 minutes until browned and the fruits bubble.
Step 9: Then, remove from the oven and serve immediately with whipped cream or vanilla ice cream.
NOTE:
You can double this recipe by using an oblong pan or 2 8-inches pans to make sure that the middle is perfectly done.
To remove the peaches skin, wash the peaches first. In a large pot with boiling water, add in 5 tablespoons of baking soda, a spoon at a time to prevent the water to overflow. Put the peaches in the boiling water for not more than 30 seconds. Take them out immediately and transfer the peaches into the ice water. When the peaches cooled down, their skin will start to melt off. Since this recipe requires ripe peaches, this is the perfect technique to use so they remain firm.
